Introduction
Banana bread is the quintessential comfort bake—the perfect solution for those forgotten, overly ripe bananas sitting on your counter. While quick breads have existed for centuries, the modern banana bread recipe gained immense popularity in the United States during the 1930s, coinciding with the widespread availability of commercial baking soda and baking powder. This recipe delivers a loaf that is incredibly moist, deeply fragrant, and features a dense, tender crumb. It’s simple, satisfying, and a guaranteed crowd-pleaser.
Ingredients
- 3 large (or 4 medium) very ripe bananas, mashed (about 350g)
- 1 ¾ cups all-purpose flour (210g)
- ¾ cup granulated sugar (150g)
- ½ cup unsalted butter, melted (113g / 4 oz)
- 2 large eggs, lightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
Step-by-step Preparation
- **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch (23×13 cm) loaf pan. For easy removal, line the pan with parchment paper, leaving an overhang on the long sides.
- **Combine Wet Ingredients:** In a large bowl, mash the ripe bananas until mostly smooth (a few lumps are fine for texture). Add the melted butter, beaten eggs, and vanilla extract. Stir until just combined. *Tip: The riper the bananas (black spots are ideal!), the sweeter and moister the bread will be.*
- **Mix Dry Ingredients:** In a separate medium bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon (if using). Whisking ensures the leavening agent is evenly distributed.
- **Combine Batter:** Pour the dry ingredients into the wet ingredients. Fold them together gently using a spatula until *just* combined. Stop mixing as soon as you no longer see streaks of flour. *Tip: Overmixing develops gluten, resulting in a tough, dry loaf.*
- **Bake:** Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes.
- **Check Doneness and Cool:** The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the loaf with foil for the last 15 minutes of baking.
- **Serve:** Let the loaf cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer it to a wire rack to cool completely before slicing.
Nutritional Information
While specific nutritional data varies based on ingredients and slice size, one serving (estimated 1/12th of the loaf) generally contains approximately 250-300 calories, 10-12g of fat, and 35-40g of carbohydrates. Banana bread offers a good source of potassium and Vitamin B6 from the bananas, alongside dietary fiber. To make it slightly healthier, you can substitute half the butter with applesauce or use whole wheat flour for added fiber.
Storage
Store leftover banana bread at room temperature, wrapped tightly in plastic wrap or kept in an airtight container. It will stay fresh and moist for 3 to 4 days. If refrigerated, it will last up to a week but may dry out faster. For longer storage, slice the cooled loaf, wrap individual slices tightly, and freeze for up to 3 months. Thaw slices overnight or reheat briefly in the microwave.
Conclusion
The perfect slice of banana bread is best enjoyed slightly warm, perhaps toasted, and slathered with a pat of softened butter or cream cheese. If you enjoy variations, consider adding ½ cup of chopped walnuts or pecans, or stir in a handful of chocolate chips for a decadent treat. This recipe is foundational, easy to double, and truly transforms those forgotten bananas into a moment of pure culinary joy.