Simply Banana Bread Recipe
Simply Banana Bread is a quick and easy recipe that transforms overripe bananas into a moist, delicious loaf of bread. Made with basic ingredients like flour, sugar, butter, eggs, and ripe bananas, this simple recipe is perfect for both beginners and experienced bakers. The bread is incredibly versatile, allowing for optional add-ins like chocolate chips, nuts, or spices for added flavor.
Equipment
- 9x5-inch loaf pan To bake the banana bread in a standard loaf shape.
- Mixing bowls For mashing the bananas and combining the wet and dry ingredients.
- Fork or Potato Masher To mash the ripe bananas into a smooth consistency.
- Measuring cups and spoons To measure ingredients like flour, sugar, and butter accurately.
- Whisk To mix the dry ingredients together evenly.
Ingredients
- 1 1/2 cups Ripe Bananas
- 1 1/2 cups All-Purpose Flour
- 3/4 cups Granulated Sugar
- 1/4 cups Unsalted Butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the ripe bananas in a bowl and mix in melted butter, egg, and vanilla.
- In a separate bowl, combine flour, sugar, baking soda, and salt.
- Gradually add dry ingredients to the banana mixture, mixing until just combined.
- Pour batter into pan, bake for 60-65 minutes, and let cool before slicing.
Notes
- Bananas: Use overripe bananas for the best flavor and sweetness. The more spots or brown marks on the peel, the better! If your bananas aren't ripe enough, you can speed up the ripening process by placing them in a paper bag.
- Avoid Overmixing: When combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing can result in a dense loaf.
- Baking Time: Oven temperatures can vary, so start checking the bread around the 55-minute mark. If the toothpick or cake tester comes out clean, it’s done. If not, continue baking in 5-minute increments.
- Storage: After cooling, wrap the banana bread in plastic wrap or store it in an airtight container. It keeps well at room temperature for 2-3 days or can be frozen for up to 3 months.
- Variations: Feel free to add mix-ins like chocolate chips, chopped nuts, or dried fruit. If you’re adding chocolate chips or nuts, fold them into the batter gently to avoid overmixing.
- Cooling: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help it maintain its shape and prevent it from becoming soggy.