Description
This Old Fashioned Banana Bread recipe delivers a moist, flavorful loaf similar to the one your grandmother used to make. With ripe bananas, a hint of cinnamon, and optional chopped nuts, this classic comfort food is perfect for breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/4 cup whole milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat the eggs into the creamed mixture one at a time to maintain the batter’s smooth texture, then stir in the vanilla extract for added flavor.
- Incorporate Bananas and Milk: Mix in the mashed ripe bananas and whole milk until fully combined, adding moisture and natural sweetness to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to evenly distribute the leavening agent and spices.
- Mix Dry into Wet: Fold the dry ingredients into the banana mixture gently until just combined, avoiding overmixing to keep the bread tender.
- Add Nuts (Optional): If desired, fold in the chopped walnuts or pecans to add texture and a nutty flavor.
- Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Bread: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving to enjoy the best texture and flavor.
Notes
- For sweeter banana bread, use very ripe bananas with lots of brown spots.
- Don’t overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Optional cinnamon and nuts add extra flavor and texture but can be omitted for a simpler loaf.
- Use a toothpick test to check doneness and avoid under or overbaking.
- Store banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
