Description
This classic Old Fashioned Banana Bread recipe yields a moist, flavorful loaf just like your grandmother used to make. It combines ripe bananas with warm cinnamon and crunchy nuts for a comforting, nostalgic treat perfect for breakfast, snack, or dessert.
Ingredients
Scale
Banana Bread 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
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure even 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 texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for added flavor.
- Combine Bananas and Milk: Mix in the mashed ripe bananas and whole milk until fully incorporated, adding moisture and sweetness to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using. This ensures even distribution of leavening and spices.
- Fold Dry into Wet: Gently fold the dry ingredients into the banana mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
- Add Nuts: If desired, fold in the chopped walnuts or pecans evenly throughout the batter for extra texture and flavor.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool Bread: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Do not overmix the batter to avoid a dense bread texture.
- You can substitute nuts with chocolate chips or omit them for a nut-free version.
- Store banana bread wrapped at room temperature for up to 3 days or freeze for longer storage.
- Whole milk can be replaced with buttermilk or a plant-based milk for variation.
