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Dorothy Thomas

Banana Bread Recipe

A moist, tender, and perfectly sweet banana bread made with ripe bananas, warm spices, and a hint of vanilla. This easy recipe is a crowd-pleaser and great for using up overripe bananas!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • medium 3 Ripe bananas (mashed)
  • 1/3 cup Melted butter (or oil)
  • 3/4 cup Brown sugar (or white sugar)
  • large 1 Egg
  • 1 tsp Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon (optional)
  • 1/4 tsp Nutmeg (optional)
  • 1/2 cup Chopped nuts or chocolate chips (optional)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk or fork
  • Spatula
  • Cooling rack

Method
 

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Mash Bananas: In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Mix Wet Ingredients: Stir in melted butter, sugar, egg, and vanilla extract until well combined.
  4. Add Dry Ingredients: Gently fold in flour, baking soda, salt, cinnamon, and nutmeg. Avoid overmixing.
  5. Optional Add-ins: Fold in nuts or chocolate chips if using.
  6. Bake: Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  7. Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Serve: Slice and enjoy warm or at room temperature!

Notes

  • Ripe Bananas: The spottier the bananas, the sweeter and more flavorful the bread.
  • Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for 3 months.
  • Variations: Add walnuts, pecans, chocolate chips, or a swirl of peanut butter for extra flavor.