Easy Banana Bread Recipe
With buttery and soft crumb, simple ingredients, this moist and easy Banana Bread Recipe is sure to win your heart! You will love that this one is a one bowl, fuss free quick bread that comes together with just 10 minutes of active time. Bake it plain, or with nuts and/or chocolate chips. So good, either ways!
Servings: 10 Slices
Calories: 278kcal
Equipment
- Stand Mixer/Hand Mixer
- 1 8 x 5 inches Baking Pan
- Parchment Paper
Ingredients
- ½ cup Butter (unsalted and at room temperature)
- ½ cup Granulated sugar
- ½ cup Brown sugar (any light or dark brown sugar is fine)
- 2 large Eggs (at room temperature)
- ¼ cup Whole Milk (even buttermilk or sour cream or yogurt works too)
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Ground cinnamon
- 3 medium Bananas (mashed, very ripe)
- 2 cups All purpose flour
- 1 teaspoon Baking Soda
- ⅛ teaspoon Salt
Instructions
- Preheat oven to 350℉ and line your loaf pan with parchment paper and set it aside.
- In the bowl of stand mixer or using a hand mixer, cream room temperature butter and both sugars till the mixture turns pale and fluffy. About 2 minutes.½ cup Butter, ½ cup Granulated sugar, ½ cup Brown sugar
- Now turn mixer to medium speed and add in eggs, one at a time, beating well after each addition. Next add in mashed bananas, milk and pure vanilla extract. Beat them in to combine too.2 large Eggs, ¼ cup Whole Milk, 1 teaspoon Pure vanilla extract, 3 medium Bananas
- With mixer running on low speed, add in flour, salt, baking soda and cinnamon. Slowly mix wet and dry ingredients together until just combined. Do not overmix at this stage.½ teaspoon Ground cinnamon, 2 cups All purpose flour, 1 teaspoon Baking Soda, ⅛ teaspoon Salt
- Pour the prepared batter in the pre-lined pan and bake the bread for 55-60 minutes. Or until it passes toothpick test. After 30-35 minutes have passed, loosely cover bread with aluminum foil so that it doesn't brown too much as it is cooking in the center.
- Start checking the bread at round 50 minutes mark and then check after every 5 minutes for doneness. Once baked, remove bread pan from oven and cool the bread down in pan on a wire rack for around 45 minutes and then flip it over and slice when ready to serve.
Notes
How to store this Bread?
Cover and store bread at room temperature for up to 2 days. I don't like to refrigerate my bread as it dries the bread out. For longer storage, I prefer to freeze it. Freezing instructions are mentioned in the post above.
Spices: You can skip cinnamon and add a hint of nutmeg to your bread it you'd like instead. You can even leave all the spices out if you aren't a fan of them.
Milk: Instead of milk, buttermilk, sour cream or yogurt can be used too, in the same amount.
Nutrition
Serving: 1Slice | Calories: 278kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Sodium: 232mg | Sugar: 23g