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Banana Bread

Banana Bread
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Banana Bread is a classic, moist, and flavorful quick bread made from overripe bananas, simple pantry ingredients, and a touch of oil. This easy-to-make recipe delivers tender slices with rich taste and comforting aroma, perfect for breakfast, snacks, or dessert. Versatile and forgiving, you can customize it with nuts, chocolate, or spices for extra flair.

Ingredients

Scale

Main Ingredients

  • 3–4 ripe, overripe or very spotty bananas
  • 1 ½ cups all-purpose flour (or whole wheat flour for variation)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • 1 teaspoon cinnamon, nutmeg, or ginger (for spiced flavor)
  • Gluten-free flour blend (as a substitute for all-purpose flour)

Instructions

  1. Prepare Your Bananas: Start by mashing your overripe bananas in a large mixing bowl until smooth with just a few small lumps for texture. The riper the bananas, the sweeter and more flavorful your bread will be.
  2. Mix Wet Ingredients: Whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until fully combined and slightly fluffy. Then, stir the mashed bananas into this mixture for even distribution.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure the leavening agents are evenly spread throughout the batter.
  4. Fold Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, gently folding them together with a spatula just until there are no remaining pockets of flour. Overmixing can make the bread tough.
  5. Optional Add-Ins: If desired, gently fold in any nuts, chocolate chips, or spices at this stage to incorporate those extra layers of flavor without compromising the texture.
  6. Bake Your Bread: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan, smoothing the top. Bake at 350°F (175°C) for 55 to 65 minutes, testing for doneness with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs.
  7. Cool Before Slicing: Let your Banana Bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step prevents sogginess and makes slicing easier.

Notes

  • Use very ripe bananas for maximum natural sweetness and moisture.
  • Don’t overmix the batter to keep the bread tender and fluffy.
  • Use room temperature eggs and oil to improve texture.
  • Measure flour accurately by spooning and leveling to avoid dry bread.
  • Test for doneness starting 5-10 minutes before time to avoid overbaking.

Nutrition

Keywords: Banana Bread, Quick Bread, Moist Banana Bread, Easy Banana Bread, Comfort Baking, Breakfast Bread, Snack Bread

Find it online: https://tastebudtrek.com/banana-bread/