Banana Bread Recipe: A Classic Comfort Bake

Few things rival the simple pleasure of freshly baked banana bread. Soft, moist, and brimming with flavor, it’s the perfect way to use overripe bananas and fill your kitchen with a warm, nostalgic aroma. This reliable recipe produces a deliciously rich loaf that works for breakfast, an afternoon snack, or dessert.

The Ultimate Banana Bread

Few baked goods bring as much comfort as a freshly baked loaf of banana bread. With its soft, moist texture and rich, sweet flavor, it’s the perfect way to use up overripe bananas while filling your kitchen with a warm, inviting aroma. Whether you’re an experienced baker or just starting out, this easy and dependable recipe is a must-try for anyone who loves home-baked treats.

Ingredients:

Here’s everything you need to bake one loaf:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 2 ½ ripe bananas, mashed (about 1¼ cups)
• 1 teaspoon vanilla extract

Method:

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, cream the butter and brown sugar until light and fluffy—this step helps create a soft texture.

Step 4: Beat in the eggs, one at a time. Stir in the mashed bananas and vanilla extract until well combined.

Step 5: Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing to keep the loaf tender.

Step 6: Fold in chopped nuts if using. This adds a pleasant crunch and nutty flavor.

Step 7: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula or the back of a spoon.

Step 8: Bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, the bread is ready.

Step 9: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cooking Time:

• Preparation Time: 15 minutes
• Baking Time: 60 minutes
• Total Time: 1 hour 15 minutes

Yield:

• Makes 1 standard loaf
• Yields approximately 8 to 10 slices

Nutritional Information (per slice, approximate)

• Calories: 210
• Carbohydrates: 30g
• Protein: 3g
• Fat: 9g

Note: Nutrition may vary depending on add-ins and portion size.

Storage Instructions:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 1 week—wrap tightly to maintain moisture.
• Freezer: Freeze whole or sliced, tightly wrapped in plastic and foil, for up to 3 months. Thaw at room temperature or reheat briefly in the oven.

Serving Suggestions:

• Spread with butter, honey, or cream cheese for a satisfying snack.
• Pair with coffee, chai, or milk for a comforting breakfast.
• For a sweeter version, add chocolate chips, dried cranberries, or a swirl of peanut butter.

Seasonal Relevance:

“Banana bread is a year-round favorite, but it’s especially beloved during the fall and winter seasons when warm, home-baked treats are most welcome. It also makes a thoughtful homemade gift around the holidays.”

Frequently Asked Questions:

Q: Can I reduce the sugar in this recipe?
A: Yes. You can reduce the brown sugar to ½ cup or less if your bananas are very ripe. It’ll still be naturally sweet and moist.

Q: What can I use instead of butter?
A: Vegetable oil, coconut oil, or unsweetened applesauce can replace butter in equal amounts for a lighter or dairy-free version.

Q: My banana bread turned out dense—what went wrong?
A: This is usually due to overmixing. Stir the batter gently and only until the ingredients are just combined for a light, fluffy texture.