Banana Bread
Classic Banana Bread
Sweet, moist, and full of flavor — the easy way to put those overripe bananas to work.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (440 g) mashed banana (about 4 large or 5 medium)
- ½ cup (80 g) chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick spray, line with parchment paper, and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a stand mixer with the paddle attachment (or a large bowl with an electric mixer), beat the butter, granulated sugar, and brown sugar for 4–5 minutes until light and fluffy.
- Mix in the eggs and vanilla, beating well after each addition. Scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet and mix until just combined — don't overmix. Gently fold in the chopped walnuts.
- Scoop the batter into the prepared pan and spread it into an even layer.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil if the top browns too quickly.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Storage: Keep in an airtight container at room temperature for 3–4 days, or in the refrigerator for up to 5 days.
Freezing: Wrap the cooled loaf tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw on the counter overnight. To freeze slices, freeze them flat on a parchment-lined tray first, then bag them — reheat 20–30 seconds in the microwave.
Tips: The riper the bananas, the better. To speed up ripening, place bananas in a brown paper bag for 1–3 days. If using salted butter, reduce the added salt to ¼ teaspoon. Room-temperature eggs blend more evenly into the batter.
Freezing: Wrap the cooled loaf tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw on the counter overnight. To freeze slices, freeze them flat on a parchment-lined tray first, then bag them — reheat 20–30 seconds in the microwave.
Tips: The riper the bananas, the better. To speed up ripening, place bananas in a brown paper bag for 1–3 days. If using salted butter, reduce the added salt to ¼ teaspoon. Room-temperature eggs blend more evenly into the batter.
Adapted from Live Well Bake Often by Danielle Rye.