Description
This classic homemade banana bread is moist, rich in banana flavor, and easy to make with simple pantry staples. Perfect for breakfast, a snack, or dessert, this beginner-friendly recipe ensures a soft, fluffy loaf every time. Enjoy it plain, with walnuts, or add chocolate chips for extra indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1⅛ cup sugar
- ½ cup vegetable or canola oil
- 2 tablespoons buttermilk or milk
- ½ teaspoon vanilla extract
- 3 very ripe bananas, mashed
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven and prepare the pan: Set the oven to 325°F (163°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Combine wet ingredients: In a separate large bowl, whisk the egg, sugar, and oil until the mixture is smooth and well combined. Stir vigorously to add air to the batter, which helps with texture.
- Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently. The batter will be thick and slightly dry, but avoid overmixing to keep the bread light and fluffy.
- Add the bananas and milk: Pour in the mashed bananas, milk, and vanilla extract. Stir just until combined, ensuring the batter is evenly mixed without overworking it.
- Fold in walnuts (if using) and transfer to the pan: Gently fold in the chopped walnuts or other add-ins like chocolate chips. Pour the batter into the prepared loaf pan and spread it evenly.
- Bake to perfection: Place the pan in the preheated oven and bake for 50-75 minutes. Start checking at 50 minutes by inserting a toothpick into the center—if it comes out clean, the bread is done. If not, continue baking and check every five minutes.
- Cool and serve: Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful the bread will be. If your bananas aren’t ripe enough, place them in a 300°F oven for 30 minutes.
- Storage: Keep at room temperature for up to three days in an airtight container. For longer storage, wrap tightly and freeze for up to three months.
- Variations: Swap walnuts for pecans, add chocolate chips for extra sweetness, or mix in a teaspoon of cinnamon for added warmth.
- Prep Time: 10 minutes
- Cook Time: 50-75 minutes
- Category: Baking, Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 slices per loaf)
- Calories: 290 kcal
- Sugar: 20g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg