Classic Banana Bread
Moist and flavorful banana bread made with ripe bananas and a hint of cinnamon. Perfect for breakfast, snacking, or dessert.
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
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2
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
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3
In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup packed brown sugar until light and fluffy.
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4
Beat in 2 large eggs one at a time, then stir in 3 mashed ripe bananas and 1 tsp vanilla extract until well blended.
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5
Gradually stir the flour mixture into the banana mixture just until combined. Do not overmix.
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6
Fold in 1/2 cup chopped walnuts if desired.
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7
Pour batter into the prepared loaf pan.
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8
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
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9
Let bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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10
Slice and serve. Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.