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Banana Bread

A cozy and easy recipe for banana bread that transforms overripe bananas into a delightful treat perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
Wet Ingredients
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted
  • 1/4 cup buttermilk
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon pure vanilla extract
  • 4 medium overripe bananas, mashed (about 1 1/2 cups)
Optional Mix-ins
  • 1 cup toasted pecans, chopped (may substitute walnuts)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  3. In a large bowl, combine the flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. Stir until well mixed.
  4. In another bowl, whisk together the melted butter, buttermilk, brown sugar, eggs, and vanilla extract. Mix in the mashed bananas until well-blended.
  5. Gently fold the wet mixture into the dry ingredients. Add in the pecans at this stage if desired.
  6. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
  7. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

For best results, use very ripe bananas and avoid overmixing to maintain a fluffy texture. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.