Banana bread is a classic comfort food that never fails to satisfy. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and produces a deliciously moist and flavorful loaf.
I have a deep-rooted love for banana bread. It's one of my go-to recipes for a quick and satisfying treat. Once I started making banana bread, I don't think I ever stoped. Is there anything as good as the smell of fresh banana bread in your kitchen? The best part about banana bread is that it's a great way to use up overripe bananas. I personally prefer my banana bread without nuts (I'm all about balance. If I'm going to indulge in something sweet, I might as well go all in on the sugar and skip the nuts). But, feel free to add your favorite mix-ins like chocolate chips, walnuts, or dried cranberries.
Don't be afraid to use extra bananas in your banana bread. The riper the bananas, the sweeter and more flavorful the bread will be. My mom once told me to double the amount of bananas in my recipe, and I swear it opened my third eye.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together mashed bananas, melted butter, egg, vanilla, and sugar.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in chocolate chips (if using).
- Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy,
Lauren