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Best Banana Bread

A delightful blend of sweetness, moisture, and warmth, this easy banana bread recipe is perfect for all bakers. Enjoy a cozy treat made in just one bowl!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the bread
  • 1/2 cup unsalted butter, at room temperature Let it soften naturally for a creamier mix
  • 1 cup granulated sugar
  • 2 large eggs Use flax eggs for a vegan version
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3-4 medium bananas (or 2 large bananas) Ripe and speckled for better flavor
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two 8x4 bread pans with parchment paper or grease with butter or baking spray.
  2. In a medium-sized bowl, mash the bananas using a fork until they are well mashed but retain some chunks for texture.
  3. In a separate bowl, cream the butter and sugar together using a hand mixer or standing mixer until smooth.
  4. Add in the eggs and continue mixing until well incorporated.
  5. Stir in the flour, baking soda, and salt until just combined without overmixing.
  6. Gently fold in the mashed bananas and vanilla extract until fully integrated.
  7. Divide the batter evenly between the two prepared pans.
Baking
  1. Bake for about 35-40 minutes, or until the tops are puffed, golden brown, and a cake tester comes out clean when inserted in the center.
  2. Allow the bread to cool for about 5-10 minutes in the pans, then transfer to a wire rack to cool completely.
Serving
  1. Serve warm, at room temperature, or even cold. For extra zing, spread a little butter on top.

Notes

For a fun variation, add walnuts, dark chocolate chips, or a swirl of peanut butter or cocoa powder. Store leftovers in an airtight container at room temperature for 3-4 days, in the fridge for up to a week, or freeze for up to 3 months. Reheat in toaster or microwave.