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Classic Banana Bread

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A simple, reliable loaf of tender banana bread that’s perfect for rushed mornings and school lunches.

Ingredients

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  • 3 to 4 ripe bananas, mashed
  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans, optional

Instructions

  1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mash the bananas with a fork or potato masher until mostly smooth with a few small chunks.
  3. Stir the melted butter into the bananas until combined. Add the sugar and mix until the color lightens slightly.
  4. Crack in the eggs one at a time, stirring well after each. Add the vanilla and mix until smooth.
  5. Whisk the flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl.
  6. Add the dry mix to the banana mixture in two batches. Fold gently with a spatula until the flour disappears. Do not overmix.
  7. Fold in the chopped nuts if using. Toast them first for deeper flavor, if desired.
  8. Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter to remove large air pockets.
  9. Bake for 55 to 65 minutes at 350°F. Start checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store banana bread wrapped tightly at room temperature for up to 3 days. To extend freshness, refrigerate for up to a week or freeze for up to 3 months. Always use clean utensils to avoid contamination.

Nutrition

Find it online: https://www.simplefamilydishes.com/worlds-best-banana-bread-2/