Description
Homemade banana bread invites comfort with its rich, warm aroma wafting through kitchens. Nutmeg and cinnamon dance alongside ripe bananas, creating a delightful treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 1/3 cups mashed bananas (about 4 small bananas)
- 2 large eggs
- 1/2 cup unsalted butter (softened) or vegetable oil
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven and baking vessel at 350°F, coating an 8×4-inch loaf pan with grease and flour, or line with parchment paper to prevent sticking.
- Thoroughly mash ripe bananas in a small bowl, aiming for 1⅓ cups of smooth puree with some small chunks remaining for texture.
- Combine flour, baking soda, salt, and cinnamon in a separate bowl, whisking to distribute leavening agents evenly.
- Cream butter with brown and granulated sugars until light and fluffy, approximately 2 minutes, creating a smooth base for the bread.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition, then mix in vanilla extract for enhanced flavor.
- Gently fold mashed bananas into the wet ingredients, maintaining some small banana pieces for added moisture and character.
- Gradually fold dry ingredients into the wet mixture, stirring minimally to prevent developing tough gluten and maintain a tender crumb.
- Transfer batter to prepared pan, smoothing the surface evenly, and bake for 45-60 minutes until a toothpick inserted in the center comes out clean.
- Allow bread to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling, capturing the optimal texture and allowing flavors to settle.
Notes
- Choose bananas that are deeply speckled or almost completely brown for maximum sweetness and moisture in your banana bread.
- Mix wet and dry ingredients gently and minimally to avoid developing gluten, which can make the bread tough and chewy.
- Fold in optional mix-ins like chocolate chips, chopped nuts, or dried fruit during the final mixing stage to add extra flavor and texture.
- Wrap the cooled banana bread tightly in plastic wrap or store in an airtight container to maintain its moisture for up to 4-5 days at room temperature, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg