Banana Bread
Why Make This Recipe
Banana bread is a delicious and comforting treat that is simple to make. Whether you have ripe bananas sitting on your counter or you just want to bake something special, this recipe is perfect. It’s a great way to use bananas that may be past their prime and turn them into a tasty snack or breakfast item. Plus, it’s incredibly versatile – you can enjoy it plain, with nuts, or even chocolate chips!
How to Make Banana Bread
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter.
- Mix in baking soda and salt.
- Add brown sugar, beaten egg, and vanilla extract, and mix until well combined.
- Stir in the flour until just incorporated.
- Pour the batter into a greased loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
How to Serve Banana Bread
Banana bread is best served warm or at room temperature. You can enjoy it plain, or add a spread like butter or cream cheese for extra flavor. It also pairs well with a cup of coffee or tea. If you’re feeling fancy, try topping it with sliced bananas or a drizzle of honey.
How to Store Banana Bread
To keep banana bread fresh, store it in an airtight container at room temperature for up to three days. If you need to store it for a longer time, wrap it tightly in plastic wrap and place it in the freezer. It can last up to three months in the freezer. Thaw it at room temperature when you’re ready to enjoy it again!
Tips to Make Banana Bread
- Use overripe bananas for a sweeter flavor.
- Don’t over-mix the batter; mix until just combined for a tender loaf.
- For added texture, consider folding in nuts or chocolate chips before baking.
- Experiment with spices like cinnamon or nutmeg for an extra kick.
Variation
You can switch things up by adding ingredients like chopped walnuts, pecans, or even dark chocolate chips. For a healthier option, try adding oats or using whole wheat flour instead of all-purpose flour. You can also make banana muffins using the same batter and adjusting the baking time.
FAQs
1. Can I use frozen bananas?
Yes, frozen bananas work well! Just make sure to thaw them and drain any excess moisture before mashing.
2. What can I do if I don’t have brown sugar?
You can substitute brown sugar with white sugar, although the flavor will be slightly different. Add a touch of molasses (about 1 teaspoon per cup of white sugar) to mimic the flavor of brown sugar.
3. How can I make this recipe vegan?
To make vegan banana bread, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) and use a plant-based butter instead.
Banana Bread
- Total Time: 70 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
A delicious and comforting banana bread recipe, perfect for using up ripe bananas.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter.
- Mix in baking soda and salt.
- Add brown sugar, beaten egg, and vanilla extract, and mix until well combined.
- Stir in the flour until just incorporated.
- Pour the batter into a greased loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Notes
For a twist, add nuts or chocolate chips. Store in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
