Description
A soft, moist, and flavorful banana bread made with ripe bananas and simple pantry staples. Perfect for breakfast, snacking, or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup milk or yogurt
Instructions
- Preheat the oven to 175°C (350°F) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Mix in the melted butter, then add the sugar, eggs, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Stir in the milk or yogurt until the batter is smooth and moist.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Notes
- Add 1/2 cup chopped walnuts or pecans for extra crunch.
- Mix in chocolate chips for a sweeter variation.
- Replace part of the flour with whole wheat flour for a healthier twist.
- Reduce the sugar slightly if the bananas are very ripe.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze individual slices for up to 2 months and thaw at room temperature or warm in the microwave for 20 to 30 seconds.
- For muffins, divide the batter into muffin tins and bake for 18 to 22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 258
- Sugar: 20g
- Sodium: 246mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 1.4g
- Protein: 3.7g
- Cholesterol: 62mg
