Homemade Banana Bread

Homemade Banana Bread

There’s nothing quite like the comforting aroma of freshly baked banana bread wafting through the kitchen. Whether it’s a nostalgic weekend treat or a creative way to use up overripe bananas, this Homemade Banana Bread is a timeless classic. Moist, tender, and rich with natural banana flavor, this loaf is perfect for breakfast, snacking, or even dessert.

What makes this banana bread so special is its simplicity. Made with wholesome ingredients and no fancy tools, this is a one-bowl wonder that anyone can whip up. It slices beautifully, stays moist for days, and can easily be dressed up with chocolate chips, nuts, or even a swipe of butter. If you’ve been searching for the ultimate go-to banana bread recipe, this one deserves a permanent spot in your kitchen.

Ingredients:

• 3 ripe bananas, mashed

• 1/2 cup unsalted butter, melted

• 3/4 cup granulated sugar (or brown sugar for richer flavor)

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• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

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• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mash bananas: In a large bowl, mash the ripe bananas with a fork until smooth and creamy.

3. Mix wet ingredients: Add the melted butter, sugar, eggs, and vanilla to the mashed bananas. Whisk until well combined.

4. Add dry ingredients: Sprinkle in the flour, baking soda, salt, and cinnamon. Stir gently until just combined—do not overmix.

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5. Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Let the banana bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Serving Tips:

Serve warm with a pat of butter or drizzle with honey. You can also toast slices for an extra crispy edge.

Storage:

Wrap the banana bread in foil or plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well—just slice and wrap individually for easy grab-and-go breakfasts.

Final Thoughts:

Homemade banana bread is one of life’s simple pleasures. With its tender crumb, golden crust, and naturally sweet flavor, this loaf is a testament to the magic of ripe bananas and a few pantry staples. From the heart of the home kitchen to your table, this recipe is a true comfort bake you’ll return to again and again.