Description

This Old Fashioned Banana Bread recipe offers a moist and flavorful loaf with a tender crumb, perfect for breakfast, snacks, or dessert. Featuring ripe bananas, buttery sweetness, and a hint of vanilla, it can be customized with walnuts, pecans, or chocolate chips for added texture and taste. Easy to prepare and bake, this classic banana bread balances traditional ingredients with optional substitutions like vegan butter and almond milk, making it adaptable to various dietary preferences.

Ingredients

Scale

Wet Ingredients

1/3 cup butter or vegan butter (softened)
1/2 cup sugar or coconut sugar
1 teaspoon vanilla extract
2 eggs
2 mashed ripe bananas
2 tablespoons milk or almond milk

Dry Ingredients

1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flour (can substitute 1/2 whole wheat if desired)

Optional

1/2 cup chopped walnuts, pecans, or chocolate chips

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan thoroughly or line it with parchment paper to prevent sticking and ensure easy removal of the baked bread.
Cream Butter and Sugar: In a large mixing bowl, use a hand-held or stand mixer on medium-high speed to beat together the softened butter and sugar for about 2 minutes. This process creates a light and fluffy mixture that contributes to the bread’s moist texture.
Add Vanilla, Eggs, and Bananas: Add the vanilla extract and eggs one at a time into the creamed butter and sugar, beating for about 1 minute. Remember to scrape down the sides of the bowl with a rubber spatula to incorporate all ingredients evenly. Then add the mashed ripe bananas and beat again until fully combined.
Prepare Baking Soda Milk Mixture and Combine Dry Ingredients: In a small saucepan or microwave-safe container, heat the milk or almond milk until it just begins to boil. Quickly stir in the baking soda, which will foam up, so be cautious with the container size. Add this foamy mixture to the batter along with the baking powder, salt, and flour. Beat gently until the ingredients are just combined, taking care not to overmix. Scrape the bowl sides again to ensure everything is evenly incorporated.
Fold in Optional Mix-ins: Gently fold in the chopped walnuts, pecans, or chocolate chips if you’re using them. This step adds delightful texture and flavor contrasts throughout the bread.
Bake the Bread: Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for approximately 35 to 40 minutes. To test doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few crumbs attached.
Cool and Serve: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This cooling time helps the bread set and enhances the flavors.

Notes

Substituting vegan butter and almond milk makes this recipe suitable for vegan diets.
You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Use overripe bananas for the best sweetness and moisture.
Ensure not to overmix the batter after adding flour to keep the bread tender.
Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
The baking time may vary slightly depending on your oven, so keep an eye on the bread towards the end of baking.
For a gluten-free version, substitute the flour with a gluten-free all-purpose blend, adjusting liquids as necessary.