Banana Bread
This banana bread is simple, moist, and full of warm flavor from cinnamon and nutmeg. It uses ripe bananas, pantry staples, and a little butter.
Ingredients
Main Ingredients
- 3 to 4 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
- 1/2 cup unsalted butter, melted Can be swapped for equal vegetable oil for a different texture.
- 1 cup granulated sugar Brown sugar can be used instead for added moisture.
- 2 large eggs Ensure each egg is fully combined before adding the next.
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour Can replace with 1-to-1 gluten-free baking mix.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon Increase to 1 teaspoon for a spiced walnut variation.
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans Optional ingredient.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
- Stir the melted butter into the mashed bananas. Add granulated sugar and mix well.
- Beat in the eggs one at a time, ensuring fully combined before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the banana mixture until no streaks of flour remain.
- Fold in chopped walnuts or pecans if using, ensuring even distribution in the batter.
- Pour the batter into the prepared loaf pan, tap the pan on the countertop to remove air bubbles.
- Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean.
Notes
Best served warm or cooled, can be topped with butter, cream cheese, or jam. Stays fresh at room temperature wrapped tightly for up to 3 days.