Banana Bread
This Moist Banana Bread recipe ensures a rich, cake-like crumb every time, avoiding the common pitfalls of dry bread.
Ingredients
Wet Ingredients
- 3 medium ripe bananas Super ripe with black spots for best flavor and moisture.
- 1/2 cup butter Can substitute half with sour cream or Greek yogurt.
- 1 cup sugar Brown sugar can be used for a richer flavor.
- 2 large eggs Room temperature for best mixing.
- 1 teaspoon vanilla extract Enhances the flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option.
- 1 teaspoon baking soda Ensure it's fresh for best results.
- 1/4 teaspoon salt Enhances other flavors.
Optional Add-ins
- 1/2 cup chocolate chips Can also use blueberries or shredded coconut.
- 1 spoonful peanut butter Swirl in for added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking pan.
- Mash the ripe bananas in a bowl until smooth.
- In a separate bowl, cream together the butter and sugar using a fork.
- Add eggs one by one, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking soda, and salt.
Mixing
- Gradually add the dry ingredients to the wet mixture, folding gently.
- Do not overmix; stop as soon as there are no flour streaks.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out mostly clean.
- Let it cool before removing from the pan.
Notes
Use very ripe bananas for moisture. If the batter appears too thick, add a splash of milk. Store wrapped at room temperature for up to 2 days or in the fridge for up to a week. Freeze for longer storage.