Why Make This Recipe
Classic Banana Bread is a timeless treat that brings comfort and joy to any kitchen. It’s an excellent way to use overripe bananas that might otherwise go to waste, transforming them into a moist, flavorful loaf. Whether served as breakfast, a snack, or dessert, banana bread satisfies cravings while providing a delightful aroma that fills your home. Plus, it’s simple to make, making it perfect for both new and experienced bakers.
How to Make Classic Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup brown sugar
- 2 large eggs, beaten
- 2 1/3 cups mashed overripe bananas (about 4-5 bananas)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together until light and fluffy.
- Add the beaten eggs and mix well.
- Stir in the mashed bananas and vanilla extract until combined.
- Gently fold in the flour mixture until just combined. Don’t overmix, or the bread will be tough.
- If using, fold in the nuts and/or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
How to Serve Classic Banana Bread
Classic Banana Bread is delicious on its own, but you can elevate it by serving it warm with a pat of butter, a drizzle of honey, or topped with cream cheese for an added layer of flavor. It also pairs well with coffee or tea, making it a perfect afternoon snack.
How to Store Classic Banana Bread
To store your banana bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature. It will stay fresh for about 3-4 days. For longer storage, you can freeze it. Wrap the loaf securely and place it in the freezer, where it will keep well for up to 3 months. Just make sure to thaw it overnight in the refrigerator before serving.
Tips to Make Classic Banana Bread
- Make sure your bananas are overripe; the browner, the better. They should have lots of spots for maximum sweetness.
- Avoid overmixing the batter; this keeps the bread soft and tender.
- Add a pinch of cinnamon or nutmeg for a lovely spiced flavor.
- Experiment with different mix-ins like dried fruits or seeds for a twist.
Variation
You can customize this banana bread by adding various ingredients. Some popular variations include:
- Swapping out half of the all-purpose flour for whole wheat flour.
- Using maple syrup instead of brown sugar for a different sweetness.
- Adding peanut butter for a nutty flavor.
FAQs
1. Can I use frozen bananas for banana bread?
Yes, frozen bananas work great! Just thaw them completely and mash them before adding them to the batter.
2. Why did my banana bread sink in the middle?
This usually happens if the batter is overmixed or if there were too many liquid ingredients. Make sure to mix until just combined.
3. How can I tell when my banana bread is done baking?
A toothpick inserted into the center should come out clean or with just a few crumbs. If it comes out wet, continue baking a bit longer.
Classic Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together until light and fluffy.
- Add the beaten eggs and mix well.
- Stir in the mashed bananas and vanilla extract until combined.
- Gently fold in the flour mixture until just combined. Don’t overmix, or the bread will be tough.
- If using, fold in the nuts and/or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
