Banana bread is a beloved classic—moist, flavorful, and wonderfully comforting. It’s the ideal way to use overripe bananas and fill your kitchen with the sweet aroma of baked goodness. Whether enjoyed warm with butter or served as a quick snack, this banana bread recipe is simple, delicious, and perfect for any time of day.

🛒 Ingredients You’ll Need

• 3 ripe bananas (mashed)
• 1/2 cup unsalted butter (melted)
• 3/4 cup brown sugar (or granulated sugar)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

🧁 Step-by-Step Instructions

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

2. Mash the Bananas:
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until mostly smooth. Small lumps are okay—they add texture.

3. Mix Wet Ingredients:
Add the melted butter to the mashed bananas and stir until combined. Then mix in the sugar, eggs, and vanilla extract until smooth.

4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.

5. Mix Wet and Dry Together:
Gradually add the dry mixture to the banana mixture. Stir gently until just combined. Be careful not to overmix, as that can make the bread tough.

6. Add Optional Mix-ins:
Fold in chopped walnuts or chocolate chips if desired for extra flavor and texture.

7. Pour and Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Cool and Slice:
Allow the banana bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

🍽️ Tips for Best Results

• Use very ripe bananas with brown spots for the sweetest flavor and moistest texture.
• Don’t overmix the batter—stir just until no flour streaks remain.
• Add-ins are optional but can elevate your loaf. Try chopped pecans, shredded coconut, or even a swirl of peanut butter.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. It also freezes well for up to 3 months.

🥄 Variations to Try

• Healthy version: Replace half the flour with whole wheat flour, use coconut oil instead of butter, and reduce the sugar slightly.
• Banana muffins: Use the same batter but divide into a muffin tin and bake for 18–22 minutes.
• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

☕ Serving Suggestions

Banana bread is delicious on its own, but it pairs wonderfully with coffee, tea, or milk. Spread a warm slice with butter, cream cheese, or nut butter for a more indulgent experience. For a dessert twist, serve it with a scoop of vanilla ice cream or drizzle with chocolate sauce.

🎉 Final Thoughts

Banana bread is more than just a way to use up old bananas—it’s a cozy, satisfying treat that brings comfort to your kitchen. This recipe is easy enough for beginners yet tasty enough to impress anyone. Keep a few ripe bananas on hand and you’ll always be ready to bake this classic favorite.