Description
This homemade banana bread is moist, naturally sweet, and loaded with banana flavor. It’s a quick, easy, and vegetarian-friendly breakfast or snack that’s perfect for using up overripe bananas.
Ingredients
Scale
- 3 medium very ripe bananas, mashed (about 1 to 1¼ cups)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional, or substitute chocolate chips)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Add melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well blended.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Pour the dry ingredients into the wet mixture. Gently fold together with a spatula until just combined; do not overmix.
- Fold in chopped nuts or chocolate chips, if using.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle extra nuts or chocolate chips on top if desired.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
- Let the bread cool in the pan for 10-15 minutes.
- Remove the bread from the pan and cool completely on a wire rack before slicing.
Notes
For best results, use very ripe bananas. Do not overmix the batter to keep the bread tender. You can substitute half the flour with whole wheat flour for a nuttier flavor, or use a gluten-free blend. For a vegan version, use flax eggs and plant-based butter or oil. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 14
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: banana bread, homemade, breakfast, easy, vegetarian, quick bread, moist, overripe bananas, brunch, snack