Description
Classic Banana Bread
Ingredients
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Directions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mix Wet Ingredients:
In a large bowl, combine mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth.
Add Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
Bake:
Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: ~200 kcal per slice
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Step-by-Step Guide
Follow these detailed instructions for perfect banana bread every time. First, ensure your bananas are very ripe, with brown speckles on the peel, for maximum sweetness and moisture. Mash them thoroughly with a fork until mostly smooth. In your large mixing bowl, combine the mashed bananas with the melted, cooled butter, sugar, beaten eggs, and vanilla. Stir until the mixture is uniform. In a separate bowl, use a whisk to aerate the flour, baking soda, and salt. This prevents dense spots. Add the dry ingredients to the wet in two or three batches, folding gently with a spatula until no dry flour remains. Overmixing develops gluten, leading to a tough bread.
Serving Suggestions
This versatile banana bread is delicious on its own but can be elevated with simple pairings. For breakfast, toast a slice and spread with salted butter or almond butter. As a dessert, serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive twist, drizzle slices with a simple glaze made from powdered sugar and milk, or sprinkle with chopped walnuts or chocolate chips before baking.
How-to Summary
To summarize: Mash ripe bananas and mix with wet ingredients. Whisk dry ingredients separately, then fold into the wet mix until just combined. Bake in a preheated 350°F oven in a greased loaf pan for 55-60 minutes. Cool before slicing.
Frequently Asked Questions
Can I use frozen bananas? Yes! Thaw frozen ripe bananas completely and drain any excess liquid before mashing. They work perfectly.
Can I make this recipe gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend for reliable results.
Why did my bread sink in the middle? This is often due to underbaking or opening the oven door too early. Ensure the toothpick test comes out completely clean.
How should I store banana bread? Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I reduce the sugar? You can reduce the sugar to 1/2 cup without major texture changes. For less than that, consider using a sugar substitute designed for baking.
Common Mistakes to Avoid
- Overmixing the batter: This is the top mistake. Stir until just combined to ensure a tender crumb.
- Using underripe bananas: They lack the necessary sweetness and moisture, resulting in bland, dry bread.
- Not testing for doneness properly: Ovens vary. Always use the toothpick test in the center. A few moist crumbs are okay, but wet batter means it needs more time.
- Slicing while hot: The bread continues to set as it cools. Slicing too early leads to a gummy texture.
Conclusion
This classic banana bread recipe is a timeless, foolproof way to turn overripe bananas into a beloved treat. By following the step-by-step guide and heeding the common pitfalls, you’ll achieve a moist, flavorful loaf perfect for any occasion. Its simplicity and delicious results are why it remains a staple in home baking. Enjoy the process and the wonderful aroma filling your kitchen!