Banana Bread

Got some overripe bananas and not sure what to do with them? Give this simple banana bread recipe a try! It’s a surefire winner, and you don’t need any fancy mixers to whip it up!

Recipe Developer-Estefania

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Prep Time 10

Cook Time 45

Total Time 55

Ingredients

Instructions

In a large bowl, mash the ripe bananas with a fork until smooth. Leave a few small lumps for added texture if desired.
Add the melted butter to the mashed bananas and mix well. Then, add the brown sugar, eggs, and vanilla extract. Mix until fully combined.
In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Pour the batter into the prepared 9x5 inch(23x12.7 cm) loaf pan with parchment paper, smoothing the top with a spatula.
Bake in the preheated oven at 175°C / 347°F (for a regular oven) or 155°C /311°F (for a fan-assisted oven) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, slice the banana bread and enjoy! It’s great on its own or with butter.

Notes

Use Very Ripe Bananas: The riper, the better! Bananas with lots of brown spots or completely brown skins are perfect. They make your bread sweeter and moister.

Room Temperature Ingredients: Make sure your eggs are at room temperature. Cold eggs can make the melted butter solidify, which affects the batter.

Avoid Overmixing: When you mix the wet and dry ingredients, stir just until combined. Overmixing can make the bread dense and tough. A few lumps are totally fine!

Add Mix-ins (Optional): For extra flavor and texture, consider adding chocolate chips, chopped nuts (like walnuts or pecans), or dried fruits like raisins. Just fold them in gently at the end.

Test for Doneness: Stick a toothpick or cake tester into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready! If the top browns too quickly but the inside needs more time, tent it with foil for the last 10-15 minutes.

Let the Bread Cool Completely: Cool the bread on a wire rack to help it set properly. Avoid slicing it while it’s hot; it can get gummy if you do.

Store Properly: To keep your banana bread moist, wrap it in plastic wrap or put it in an airtight container. It will stay fresh at room temperature for about 3 days, or you can refrigerate it for up to a week. You can also freeze it for up to 3 months, just wrap it tightly in plastic wrap and foil.

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