Banana Bread
Classic, soft and moist Banana Bread recipe you can count on to turn out perfectly every single time!
Servings: 12
Calories: 221kcal
Cost: 4
Equipment
Ingredients
- 1 cup granulated sugar (200g)
- 1/2 cup butter (113g)
- 2 large eggs
- 3 ripe bananas mashed (about 1 1/2 cups)
- 1 Tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Optional: Stir in 1 cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan and line the bottom with parchment.
- Wet ingredients: Mix sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing after each addition. Add mashed banana and milk and stir to combine.
- Dry Ingredients: In another bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- Combine: Add to the wet ingredients and stir everything just until combined. Stir in nuts or chocolate, if desired.
- Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes before removing to a wire rack to cool completely.
- Store leftover at room temperature or in the fridge, for 3-5 days, or freeze for up to 3 months.
Video
Notes
Yield: 1 loaf of 12 slices. Serving Size: 1 slice.
Bananas: If your bananas are not over-ripe, follow my guide for How to Ripen Bananas quickly.
Banana Bread Muffins: Divide batter evenly among a lined 12-cup muffin tin and bake for 18-25 minutes.
Freezing Instructions: cool completely then transfer to an airtight container or freezer safe bag for up to 3 months.
Nutrition
Calories: 221kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 394mg | Potassium: 40mg | Fiber: 1g | Sugar: 17g | Vitamin A: 284IU | Vitamin C: 0.03mg | Calcium: 33mg | Iron: 1mg
Recipe Link
Recipe Video
