Homemade Banana Bread
Moist • Soft • Foolproof
🍌 Ingredients (1 loaf)
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3 ripe bananas (well-speckled)
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½ cup unsalted butter, melted (or oil)
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¾ cup sugar (white, brown, or half-and-half)
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1 large egg
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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¼ teaspoon salt
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1½ cups all-purpose flour
Optional Add-ins
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½ teaspoon cinnamon
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½ cup chopped walnuts or pecans
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½ cup chocolate chips
👩🍳 Instructions
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Preheat oven
Preheat to 350°F (175°C). Grease or line a 9×5-inch loaf pan. -
Mash bananas
In a bowl, mash bananas until mostly smooth. -
Mix wet ingredients
Add melted butter, sugar, egg, and vanilla. Mix well. -
Add dry ingredients
Sprinkle baking soda and salt over the mixture. Stir.
Add flour and gently fold until just combined.
Do not overmix. -
Add extras (optional)
Fold in nuts, chocolate chips, or cinnamon if using. -
Bake
Pour batter into loaf pan.
Bake for 50–60 minutes, or until a toothpick comes out clean. -
Cool
Let cool in pan for 10 minutes, then transfer to a rack.
🍽 Serving Ideas
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Warm with butter
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Toasted with peanut butter
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With coffee or tea
🧊 Storage
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Room temperature: 2 days
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Refrigerator: 5 days
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Freezer: up to 3 months
❓ Q & A
Q: How ripe should bananas be?
A: Very ripe with brown spots. The riper, the sweeter and more moist the bread.
Q: Can I use oil instead of butter?
A: Yes. Use the same amount of neutral oil for extra moisture.
Q: Why is my banana bread dense?
A: Overmixing the batter or using too much flour can make it heavy.
Q: Can I make it healthier?
A: Use whole wheat flour (½ or full), reduce sugar, or add oats.
Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs.
Q: Can I make muffins instead?
A: Yes! Bake at 350°F for 18–22 minutes.
Q: Can I freeze banana bread?
A: Absolutely. Wrap tightly and freeze for up to 3 months.
⭐ Pro Tips
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Tent loosely with foil if top browns too fast
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Let it cool fully for cleaner slices
- Add a sliced banana on top for a bakery look
