Description
This Banana Bread is irresistibly flavorful and easy to make. Combining ripe bananas, vanilla, and a touch of cinnamon, it’s perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups mashed very ripe bananas (4 medium bananas)
- 2 large eggs
- ½ cup unsalted butter, melted (or 1/2 cup neutral oil; see notes)
- ¾ cup granulated sugar (see notes), plus more for topping
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1½ cups [210 g] all-purpose flour
- optional: 3/4 cup semi sweet chocolate chips or 1/2 cup chopped nuts
Instructions
- Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan and line it with parchment paper on two sides.
- Mash the bananas in a large bowl, then whisk in the eggs. Stir in the melted butter, granulated sugar, and vanilla extract.
- Mix in the baking soda, cinnamon, and kosher salt. Gradually add the flour and stir until just combined. If desired, fold in chocolate chips or nuts.
- Pour the batter into the prepared loaf pan and sprinkle extra toppings on if using chocolate chips or nuts.
- Bake for 55 to 60 minutes until the top is set, springs back when touched, and a toothpick comes out with a few crumbs.
- Cool for 15 minutes in the pan. Run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature.
Notes
Make sure the bananas are very ripe for the best flavor.
Store in aluminum foil at room temperature for up to 5 days, or freeze for 3 months.
You can substitute butter with neutral oil if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg