Traditional Banana Bread Recipe

A classic delight, banana bread can be eaten for breakfast, as a snack, or even as dessert. It's a delicious, juicy way to use up overripe bananas. Everyone will enjoy this easy recipe that only calls for basic ingredients and produces a wonderful loaf. Let's begin!

Ingredients:

2 to 3 ripe bananas, roughly 1 cup of which should be mashed.


75 g, or 1/3 cup, of melted unsalted butter

100 g or half a cup of granulated sugar

50 g, or 1/4 cup, of brown sugar (for added taste and moisture)

One huge egg that has been beaten

One teaspoon of vanilla extract

One teaspoon of baking soda

A dash of salt

190g, or 1 1/2 cups, of all-purpose flour

Chocolate chips or half a cup of chopped nuts (pecans or walnuts) are optional.

Directions:

Warm up the oven.

Set the oven temperature to 175°C (350°F). Line a 9 x 5-inch loaf pan with parchment paper for easy removal, or grease with butter.

Mash the bananas.
Peel the ripe bananas and use a fork to mash them until they are smooth in a large mixing dish. About a cup of mashed banana should be yours. Your bread will be sweeter and more flavorful if the bananas are ripe.

Combine the wet ingredients.
After adding the melted butter, mix it in with the mashed bananas. Add the beaten egg, vanilla essence, brown sugar, and granulated sugar. Stir until all ingredients are thoroughly combined.

 Add the dry ingredients.

Stir the batter after adding the baking soda and salt. Add the flour and fold gently until barely incorporated. Avoid overmixing as this may result in a dense bread. At this point, fold in any chocolate chips or nuts you're using.


Transfer to the Pan
Using a spatula, level the top of the batter after pouring it into the loaf pan. Before baking, cut a banana in half lengthwise and arrange it on top of the batter for a decorative touch.

 Bake

A toothpick inserted in the center should come out clean or have a few wet crumbs if you bake it for 50 to 60 minutes in a preheated oven. Halfway through baking, you can gently cover the top with aluminum foil if it's browning too quickly.


Chill and serve.
After the banana bread has finished baking, take it out of the oven and allow it to cool in the pan for ten or so minutes. After that, move it to a wire rack to cool fully before cutting. By doing this, you can make sure the bread will set properly and not crumble when you cut it.

 

Tips for Success

• Ripe Bananas: The spottier and softer the bananas, the better. They add natural sweetness and moisture.

• Add-Ins: Customize your bread with nuts, chocolate chips, or even a swirl of peanut butter.

• Storage: Store leftover banana bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze it for up to 3 months.

This recipe for banana bread is a tried-and-true method that produces a golden exterior and a soft, moist loaf. It's a hit with everyone and a terrific way to make something tasty out of overripe bananas. For an added treat, enjoy it warm with a dollop of honey or a pat of butter!