Easy Banana Bread: A Simple Recipe for a Classic Treat
There is nothing quite like the smell of banana bread wafting from the oven. It's the perfect way to use up those overripe bananas sitting on your counter and create a comforting, delicious treat. This recipe is straightforward, requires minimal ingredients, and is guaranteed to be a hit!
Why This Recipe Works
This recipe is designed for simplicity. It uses basic pantry staples and one bowl for mixing, making cleanup a breeze. The secret to its moist texture? Plenty of mashed bananas and a touch of sour cream or yogurt!
Ingredients
To make this wonderful bread, you will need:
Wet Ingredients
3 very ripe bananas, mashed
1/3 cup melted butter
1 teaspoon vanilla extract
1 large egg, beaten
1/4 cup sour cream or plain yogurt (optional, but highly recommended for moisture!)
Dry Ingredients
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Optional Mix-ins
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
Instructions
Follow these simple steps to bake your perfect banana bread!
1. Prep the Oven and Pan
Preheat your oven to 350°F (Place). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large bowl, mash the ripe bananas until they are mostly smooth. Stir in the melted butter, vanilla extract, beaten egg, and sour cream/yogurt until well combined.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon (if using).
4. Combine Wet and Dry
Pour the dry ingredients into the wet ingredients. Mix until just combined. DO NOT overmix! Overmixing will result in tough, dense bread. A few streaks of flour are okay.
5. Add Mix-ins (Optional)
Gently fold in any optional chocolate chips or nuts.
6. Bake!
Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes.
Tip: Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done! If the top browns too quickly, loosely tent it with aluminum foil for the last 10-15 minutes of baking.
7. Cool and Serve
Let the banana bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Slice and enjoy! This bread is delicious on its own, toasted, or with a smear of butter.
Storing Your Banana Bread
Leftovers? (If there are any!) Store the cooled banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months.