Easy Banana Bread
My simple, reliable recipe for moist and delicious banana bread. It’s packed with real banana flavor and you can add optional walnuts and raisins. Perfect for breakfast, a snack, or dessert!
Equipment
- 9x5 inch Loaf Pan
- Large mixing bowl
- Medium mixing bowl
- Measuring Cups & Spoons
- Fork
- Whisk or Spatula
- Wire Cooling Rack
Ingredients
- 3 very ripe bananas, medium/large, mashed
- ½ cup unsalted butter, softened (113g)
- ¾ cup granulated sugar (150g)
- 2 large eggs, lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
Optional:
- 1 cup walnuts, toasted and chopped
- ½ cup raisins
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Grease and flour loaf pan. Toast and chop walnuts if using.
- Cream: In a large bowl, cream butter and sugar until fluffy.
- Add Wet: Add mashed bananas and eggs. Mix until blended.
- Combine Dry: In a medium bowl, whisk flour, baking soda, and salt.
- Combine All: Add dry ingredients to wet. Mix until just combined. Do not overmix.
- Add Extras: Stir in vanilla. Fold in walnuts and raisins if using.
- Bake: Pour into pan. Bake 55-65 minutes, or until a toothpick comes out clean. Tent with foil if top browns too fast.
- Cool: Rest in pan 10 minutes. Remove to wire rack to cool completely.
Notes
- Ripe Bananas: Use very ripe bananas for best flavor and moisture.
- Don't Overmix: Mix only until combined for tender bread.
- Storage: Store cooled bread in an airtight container at room temperature up to 4 days, or freeze up to 3 months.