Description
This Easy Banana Bread recipe produces a moist, flavorful loaf perfect for breakfast or a snack. Combining ripe mashed bananas with warm spices like cinnamon and nutmeg, and a blend of brown and granulated sugars, this banana bread delivers a tender crumb with a rich buttery flavor. The method is straightforward, involving a simple mix of dry and wet ingredients followed by baking in the oven until golden brown. Ideal for beginner bakers, it promises a comforting homemade treat that’s sure to please family and friends.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 cups mashed bananas (about 4 medium-large bananas)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 stick butter (melted; 8 tablespoons or ½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prep: Heat your oven to 350°F (175°C). Line a 5×9 inch loaf pan with baking parchment or lightly grease it to prevent sticking.
- Dry ingredients: In a mixing bowl, combine all-purpose flour, cornstarch, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir together thoroughly and set aside.
- Wet ingredients: In a large measuring jug or bowl, whisk together mashed bananas, light brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until well combined and smooth.
- Combine batter: Pour the wet mixture into the dry ingredients and gently fold them together using a rubber spatula just until the flour mixture is moistened. It’s important not to overmix; some lumps are okay to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing and serving.
Notes
- For a less sweet banana bread, reduce the sugar amounts by half or substitute with natural sweeteners like honey or maple syrup.
- Mash the bananas thoroughly to avoid large chunks in the batter.
- Use ripe bananas with brown spots for the best flavor and sweetness.
- Make sure not to overmix the batter to keep the bread tender and moist.
- You can add nuts or chocolate chips if desired for extra texture and flavor.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
