Description
This Old Fashioned Banana Bread recipe brings back the nostalgic flavors of homemade comfort, just like your grandmother used to make. Moist, tender, and packed with ripe bananas, this bread features a subtle hint of cinnamon and optional crunchy nuts, perfect for breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/4 cup whole milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps with the bread’s texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
- Mix in bananas and milk: Add the mashed ripe bananas and whole milk to the wet mixture and stir until well combined, creating a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using. This ensures even distribution of leavening and spices.
- Fold dry into wet: Gently fold the dry ingredients into the banana mixture until just combined, taking care not to overmix to maintain a tender crumb.
- Add nuts: If desired, fold in the chopped walnuts or pecans evenly through the batter for added texture and flavor.
- Prepare to bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter to keep the bread light and tender.
- Use a toothpick test to check doneness; if it comes out with wet batter, bake a few minutes longer.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Adding nuts is optional but adds great texture and flavor.
- You can substitute whole milk with any milk alternative if preferred.
