Banana Bread
A deliciously moist banana bread recipe, perfect for breakfast, snacks, or dessert, made with ripe bananas and hints of cinnamon and nutmeg.
Ingredients
Main Ingredients
- 3-4 pieces ripe bananas, mashed Use overripe bananas for the best flavor.
- 1/2 cup melted butter Warm butter helps distribute flavor.
- 1 cup granulated sugar
- 2 large eggs Ensure eggs are at room temperature for better mixing.
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts or pecans Optional; can be replaced with chocolate chips or omitted.
Instructions
Preparation
- Preheat the oven to 350°F and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
- In a large bowl, mash the ripe bananas with a fork or potato masher.
- Add the melted butter to the mashed bananas and mix until smooth.
- Incorporate the sugar and mix until the mixture is smooth and slightly lighter in color.
- Crack in the eggs one at a time, beating well after each addition; then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the banana mixture until just combined.
- If using nuts, fold them into the batter.
- Pour the batter into the prepared loaf pan and tap gently to remove air bubbles.
Baking
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack.
- Serve warm or at room temperature, plain or with butter, cream cheese, or peanut butter.
Notes
To keep banana bread fresh, store it in an airtight container for up to 3 days or freeze for up to 3 months.