Description
This Best Banana Bread recipe uses frozen bananas to create a moist, flavorful loaf perfect for breakfast or a snack. With simple ingredients like sugar, butter, and vanilla, combined with baking soda and baking powder for rise, this classic treat is easy to make and delightful to eat. Optional pecans add a pleasant crunch.
Ingredients
Scale
Main Ingredients
- 8 frozen medium-to-large bananas
- 1 ½ cups (300 g) granulated sugar
- ½ cup (115 g) unsalted butter melted
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon coarse kosher salt
Optional Ingredients
- 1 – 1 ½ cups (120-180 g) chopped pecans
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C) and prepare two 9×5-inch bread pans by spraying them with non-stick cooking spray.
- Prepare bananas: Peel and thaw frozen bananas using a microwave. Reserve all the juices as they contribute moisture and flavor.
- Mash bananas: In a large 4-quart bowl, mash the thawed bananas with a fork or potato masher until mostly smooth.
- Mix wet ingredients: Add granulated sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix with a wooden spoon until well combined.
- Add dry ingredients: Incorporate the flour, baking soda, baking powder, and coarse kosher salt into the banana mixture. Stir until just combined.
- Add optional mix-ins: If desired, fold in chopped pecans or other add-ins like chocolate chips or dried fruits.
- Divide batter: Evenly divide the batter into the prepared bread pans, smoothing the tops.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the banana bread cool completely before removing from pans and slicing for serving.
Notes
- Using frozen bananas is essential for the moistest and most flavorful banana bread; do not discard the juices from thawed bananas.
- You can turn this recipe into 24 muffins or make a half batch using a banana muffin recipe.
- Make sure eggs are at room temperature for better mixing and texture.
- If you prefer, substitute pecans with walnuts or omit nuts entirely.
- Ensure not to overmix the batter to avoid dense bread.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
