Banana bread is one of my favorite treats to make and eat. It’s moist, sweet, nutty and satisfying. It’s also a great way to use up those overripe bananas that are sitting on your counter. You know, the ones that are so brown and mushy that you can’t even peel them without getting your hands sticky. Yeah, those ones.
But don’t throw them away! They are the secret ingredient to making the best banana bread ever. Trust me, you won’t regret it. In fact, you’ll be amazed by how easy and delicious this recipe is. Let me tell you how I made it.
First, I preheated the oven to 350°F and greased a 9×5 inch loaf pan. Then, I creamed some butter and brown sugar together in a large bowl until they were light and fluffy. I added two eggs, one at a time, and beat them well after each addition. Next, I mashed three ripe bananas with a fork and stirred them in along with some vanilla extract.
Then, I whisked some flour, baking soda and salt in a medium bowl and added them gradually to the wet mixture. I stirred everything until just combined and folded in some chopped walnuts for extra crunch. Then poured the batter into the prepared pan and smoothed the top with a spatula.
I baked the bread for about 50 minutes or until a toothpick came out clean. The smell was heavenly! I could hardly wait for it to cool down before slicing it. But I managed to restrain myself and let it rest for 10 minutes in the pan before transferring it to a wire rack.
Finally, I cut a thick slice and enjoyed it plain. It was so good! The bread was moist, tender and full of banana flavor. The walnuts added some texture and nuttiness. The brown sugar gave it a nice caramelized crust. It was perfect!
I stored the leftover bread in an airtight container at room temperature for up to three days. It stayed fresh and moist for that long. I also froze some slices for later. They thawed beautifully at room temperature and tasted just as good as fresh.
This banana bread recipe is a keeper. It’s easy, quick and foolproof. It’s also versatile and adaptable. You can add other nuts, chocolate chips, dried fruits or spices to suit your taste. You can also make muffins or mini loaves instead of a big loaf.
If you love banana bread as much as I do, you have to try this recipe. It will make your day better and your bananas happier. Trust me, you won’t regret it.
Steps
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1
Done
10 min
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Preheat the oven and prepare the loaf panPreheat the oven to 350°F and lightly grease a 9x5 inch loaf pan. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract and mix well. |
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2
Done
10 min
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Combine the dry ingredients and add them to the wet mixtureIn a medium bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in the walnuts if using and pour the batter into the prepared loaf pan. Smooth the top with a spatula and tap the pan on the counter to release any air bubbles. |
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3
Done
50 min
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Bake the banana bread until golden and doneBake the banana bread in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil halfway through baking. Let the bread cool slightly in the pan for 10 minutes before transferring it to a wire rack to cool completely. |
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4
Done
10 min
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Slice and serve the banana breadCut the banana bread into thick slices and enjoy it plain or with some butter, cream cheese or honey. You can store the leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it at room temperature before serving. |
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5
Done
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One Comment Hide Comments
I’m hooked on this recipe. It’s too good to resist.