Classic Banana Bread

Banana bread is the ultimate comfort food—a warm, golden loaf that transforms overripe bananas into something magical. This Classic Banana Bread recipe keeps it straightforward yet irresistible, with a tender crumb and just the right amount of sweetness. Whether you’re a baking novice or a seasoned pro, this loaf comes together quickly and fills your kitchen with an aroma that’s hard to resist. Let’s turn those speckled bananas into a treat everyone will love!

Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 1 hour 15 minutes

Ingredients

• 3 ripe bananas (about 1 ½ cups mashed)
• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 ½ cups all-purpose flour
• 1/2 teaspoon ground cinnamon (optional, for warmth)
• 1/2 cup chopped walnuts or chocolate chips (optional, for texture)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.
2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. A few small lumps are fine—they add character!
3. Mix Wet Ingredients: Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla extract, mixing until everything is well combined.
4. Add Dry Ingredients: Sprinkle the baking soda, salt, and cinnamon (if using) over the wet mixture. Stir gently to incorporate. Then, add the flour and mix just until no dry streaks remain—don’t overmix, or the bread could get dense.
5. Optional Add-Ins: Fold in walnuts or chocolate chips if you’re feeling extra indulgent. They add a delightful crunch or gooey surprise.
6. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-65 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it with foil after 45 minutes.
7. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (or slice it warm if you can’t wait!). Serve plain, with butter, or even a drizzle of honey.

Tips

• Ripeness Matters: The spottier the bananas, the sweeter and more flavorful your bread will be.
• Make It Healthier: Swap half the flour for whole wheat flour or reduce the sugar to 1/2 cup for a lighter version.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week. It also freezes beautifully for up to 3 months—just wrap tightly in plastic wrap and foil.

This Classic Banana Bread is more than just a recipe—it’s a hug in loaf form. With its moist texture, subtle sweetness, and endless customization options, it’s a timeless treat that brings joy to any occasion. Whether you enjoy it fresh from the oven or toasted the next day, this bread turns humble ingredients into a slice of happiness. So next time you spot those overripe bananas, you’ll know exactly what to do!