Banana Bread
A comforting and delicious banana bread made with ripe bananas and chopped pecans, perfect for breakfast or a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 3 medium ripe bananas Ensure they are very ripe for maximum sweetness.
- 1/2 cup butter Softened.
- 2 large eggs
Optional Ingredients
- 1 cup chopped pecans Can be substituted with chocolate chips or omitted for a nut-free option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a mixing bowl, mash the ripe bananas until smooth.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, followed by the mashed bananas, ensuring everything is well combined.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined—don’t overmix!
- If using, fold in the pecans carefully.
- Pour the batter into your greased loaf pan, smoothing the top with a spatula.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For best flavor, ensure bananas are very ripe. You can store banana bread in an airtight container at room temperature for up to four days, or slice and freeze for longer storage.