Homemade Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fork or potato masher
- 1 wire cooling rack
Ingredients
- 3 large ripe bananas mashed
- 75 gram unsalted butter melted
- 150 gram granulated sugar
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour sifted
- 5 milliliter baking soda
- 2 gram fine salt
- 2 gram ground cinnamon optional
- 80 milliliter whole milk or buttermilk
- 80 gram chopped walnuts optional
- 80 gram chocolate chips optional
Instructions
- Preheat oven to 175°C and grease or line the 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Add the melted butter, sugar, eggs, and vanilla extract to the bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add half of the dry ingredients to the wet mixture and stir gently until just combined.
- Pour in the milk or buttermilk and stir until incorporated.
- Add the remaining dry ingredients and fold gently until no dry streaks remain, being careful not to overmix.
- Fold in the walnuts and chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire cooling rack and let it rest for another 10 minutes before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and flavor, avoid overmixing the batter to keep the loaf tender, and check for doneness a few minutes early since ovens vary; if the top browns too quickly you can tent it loosely with foil, and for added flavor variations try swapping walnuts for pecans, adding a handful of shredded coconut, or toasting slices the next day and serving them with a little butter.
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