Description
This Old Fashioned Banana Bread recipe brings back the nostalgic flavors of your grandmother’s kitchen. Moist, tender, and packed with ripe bananas, it’s a classic treat perfect for breakfast, snack, or dessert. Optional spices and nuts add a delightful twist for extra texture and warmth.
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 Mix-ins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for a warm, aromatic flavor.
- Mix in Bananas and Milk: Add the mashed bananas and whole milk to the wet mixture, stirring until all ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using) to evenly distribute the leavening agents and spices.
- Fold Dry into Wet: Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined to avoid overmixing which can lead to a dense bread.
- Add Nuts: If using, fold in the chopped walnuts or pecans now for added texture and flavor.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra moisture, use very ripe bananas with brown spots.
- Feel free to substitute whole milk with buttermilk or a dairy-free alternative if preferred.
- Adjust cinnamon amount to taste or omit if you prefer a plain banana flavor.
- To make the bread gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or freeze to extend shelf life.
