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Banana Bread

A warm and comforting banana bread that's easy to make, versatile, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half with whole wheat for a healthy option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional, but lovely; toast for more depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Use coconut oil for a dairy-free twist.
  • 3/4 cup granulated sugar Reduce to 1/2 cup for less sweetness or use brown sugar for molasses notes.
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 very ripe bananas, mashed (about 1 1/2 cups) The riper the sweeter and more flavorful.
  • 1/2 cup chopped walnuts or chocolate chips Optional; pumpkin seeds work for crunch without nuts.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Butter a 9×5-inch loaf pan and line it with parchment for easy removal.
  2. Whisk the flour, baking soda, salt, and cinnamon in a bowl until blended.
  3. In a larger bowl, stir the melted butter into the sugar until glossy, then add the eggs and vanilla; mix until smooth.
  4. Fold in the mashed bananas.
  5. Gently stir the dry ingredients into the wet until just combined. Fold in walnuts or chocolate chips, if using.
  6. Pour batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

For a gluten-free loaf, substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks binding. Let the loaf cool slightly before slicing to avoid a gummy center.