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Weekend Banana Bread

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A classic and easy banana bread recipe perfect for using overripe bananas. Moist and customizable, it’s great for breakfast or snacks.

Ingredients

Scale
  • 3 medium ripe bananas (about 330g mashed / approximately 1 1/3 cups mashed)
  • 2 cups all-purpose flour (240g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/2 cup melted unsalted butter (113g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup chocolate chips (85g, optional)
  • 1/2 cup chopped walnuts or pecans, toasted (60g, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Mash the ripe bananas in a large bowl with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter (cooled slightly), sugar, eggs, and vanilla extract to the mashed bananas. Whisk or beat with a hand mixer on medium speed for about 1 minute until combined and slightly fluffy.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon, if using.
  5. Pour the dry ingredients into the wet mixture. Using a rubber spatula, fold gently just until no dry flour remains. Do not overmix; the batter should be thick and a bit lumpy.
  6. Fold in chocolate chips or nuts if using, with a few gentle folds.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan on the counter twice to release air bubbles.
  8. Bake for 55-65 minutes. Start checking at 50 minutes; the bread is done when the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

Notes

Ensure bananas are very ripe for the best flavor. Avoid overmixing for a light, fluffy bread.

Nutrition

Find it online: https://www.simplefamilydishes.com/easy-weekend-banana-bread-2/