The Best Banana Bread
The Best Banana Bread recipe has been my absolute favorite and go-to recipe for years. It’s one of those classic recipes that you know without looking for the recipe. This recipe is great for those leftover spotty bananas on the counter and keeps the bananas from going to waste. It’s light, moist, and amazingly soft. This recipe has been in our family for over 30 years. The Best Banana Bread recipe is a keeper and I am sure you will agree.
INGREDIENTS TO MAKE IT
- Ripe Banana
- Egg
- Sugar
- Butter
- Vanilla Extract
- Cinnamon
- Baking Soda
- Baking Powder
- Milk
- Flour
- Salt
- Chocolate Chips (Optional)
- Raisins (Optional)
- Chocolate Chips (Optional)
- Walnuts (Optional)
HOW DO YOU PREPARE THE BEST BANANA BREAD?
Preheat oven to 350 degrees F. Grease a loaf pan. In a large bowl mash the bananas with a potato masher. Add the eggs, sugar, vanilla, salt, and melted butter. Combine these ingredients well.
Add the baking powder and baking soda to the bowl. Then add the flour be sure you mix this well. It will be lumpy and that is okay. Feel free to add in any optional ingredients at this point, chocolate chips, walnuts, or raisins.
Pour the batter into the pan.
Bake the banana bread at 350 degrees F. If you are using a loaf pan bake for 55-60 minutes. When a toothpick comes out clean from the center it is done.
Serve with a tall cold glass of milk and smother it with butter. Enjoy!
HOW TO KEEP YOUR BANANA BREAD MOIST?
This bread freezes so well! There are a few options on how to store it. Pick which one is best for your family, that is, if you have any leftover bread! I tend to double this recipe just so I have one loaf I am able to place in the freezer for later.
- At Room Temperature: This is an easy way of storing the bread that will be eaten quickly. Place the cooled bread in a ziplock bag or airtight container. Then store it in the pantry or counter at room temperature. Always keep the bread wrapped or stored when not eating. This will lock in the flavor and keep it moist.
- In the Freezer: Allow the bread to cool completely. Then wrap the entire loaf tightly using plastic wrap or aluminum foil. I recommend going around about 2 to 3 times. Place the wrapped bread in a large freezer ziplock bag and lay it in the freezer. When ready to enjoy, thaw in the refrigerator or at room temperature.
The Best Banana Bread
Equipment
- Loaf Pan
Ingredients
- 4 Banana 4-5 Ripe Mashed Bananas
- 1 Cup Sugar
- 2 Tsp Vanilla Extract
- 2 Eggs
- 1 Stick Unsalted Butter melted
- 2 Tbsp Milk
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 2 Cups Flour
- ⅞ tsp Salt Pinch of
- ¼ tsp Chocolate Chips Optional
- ¼ tsp Walnuts Optional
- ¼ tsp Raisins Optional
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan.
- In a large bowl mash the bananas with a potato masher. Add the eggs, sugar, milk, vanilla, salt, and melted butter. Combine these ingredients well.
- Add the cinnamon, baking powder, and baking soda to the bowl. Then add the flour be sure you mix this well. It will look lumpy and that is ok.
- Feel free to add in any optional ingredients at this point, chocolate chips, walnuts, or raisins. I added mini chocolate chips about 1/2 cup.
- Pour the batter into the pan and bake at 350 degrees F. If you are using a loaf pan bake for 55-60 minutes. When a toothpick comes out clean from the center it is done.
- Serve with a tall cold glass of milk and smother it with butter. Enjoy!