Banana Bread
This banana bread is soft, warmly spiced, and richly banana-forward with a tender crumb and slightly caramelized crust. Made with very ripe bananas, it has natural sweetness and moisture.
Ingredients
For the Banana Bread Loaf
- 3-4 pieces ripe bananas, mashed Use very ripe bananas with brown spots for best flavor.
- 1/2 cup melted butter Can be substituted with equal coconut oil for a dairy-free option.
- 1 cup granulated sugar For a less-sweet loaf, reduce to 3/4 cup.
- 2 large eggs For an egg substitute, use two flax eggs.
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Can substitute half with whole wheat for a denser loaf.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts or pecans Optional; toast for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas until mostly smooth.
- Add the melted butter and stir to combine.
- Mix in the granulated sugar until smooth, then add in eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Mixing
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the banana mixture, folding gently until just combined. Avoid overmixing.
- If using, fold in the chopped nuts now.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean.
- If the top browns too quickly, tent with foil for the last 10-15 minutes.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Slice when cooled for clean slices.
Notes
Serve warm with butter or cream cheese. Store in an airtight container for up to 5 days, or freeze for up to 3 months.