Description
A comforting banana bread with a tender crumb, warm banana aroma, and optional nuts or chocolate chips for added texture.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 3 very ripe bananas (about 1 1/2 cups/360 g mashed)
- 1/4 cup (60 ml) whole milk (or almond milk)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup (50 g) chopped walnuts or pecans; 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and sugar until light and fluffy (about 1–2 minutes by hand or 1 minute with a mixer).
- Beat in the eggs one at a time, then stir in mashed bananas, milk, and vanilla until combined.
- Fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
- Gently fold in optional nuts or chocolate chips, if using.
- Pour batter into the prepared loaf pan, smoothing the top. Sprinkle a pinch of sugar over the loaf for a crackly top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best sweetness and moisture. Avoid overmixing to prevent a tough crumb.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 22.5g
- Sodium: 225mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.7g
- Protein: 4g
- Cholesterol: 30mg