This recipe for my favorite banana bread is moist and flavorful, thanks to perfectly ripened bananas and a blend of high-quality ingredients. Whether you enjoy it warm from the oven, slathered with butter, or as a delightful breakfast option, this banana bread is bound to become a staple in your home, cherished by family and friends alike.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
4 ripe bananas, mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal after baking.
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the mashed bananas and vanilla extract until just combined.
Gradually add the dry ingredients to the banana mixture, folding gently until no streaks of flour remain.
If using nuts or chocolate chips, fold them in gently at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
