Banana Bread

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Dear friends, I thought that I’d share my favorite banana bread recipe with you in honor of Mother’s Day. Perhaps, you can make a loaf for your mom or your grandmother or any other wonderful mother whom you know! This is a very easy and quick recipe to whip up using basic ingredients that you probably have on hand. It creates the most moist and flavorful banana bread with just the right amount of sweetness. You can make it in a loaf pan or as individual muffins. Either way, the sweet aroma that fills your kitchen is divine!

I like to use bananas that are pretty ripe (with patches of black on the skins). They infuse the banana bread with a rich flavor that cannot be achieved with bananas that are less ripe. I don’t add nuts to my loaf because of allergies in my home, but feel free to add them in (there’s a note in the recipe). Enjoy!

Banana Bread

This is a delicious, quick and easy recipe that creates the most moist and flavorful banana bread. You can make it as a loaf or as individual muffins. Add a pat of butter to a slice and enjoy!

5 from 1 vote

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Servings 12 slices

Equipment

• Loaf pan (8" x 5") or muffin pan

Ingredients

  

• 8 tbsp unsalted butter (1 stick)
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 3 medium very ripe bananas (mashed ahead of time in a separate bowl)
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

 

• Heat the oven to 350°F. Spray the loaf pan with baking spray or coat with butter. If making muffins, line 8-10 of the pan cavities with paper liner cups.
• If using nuts, you can toast them in the oven on a sheet pan for 10 minutes as the oven is preheating.
• Melt the butter in the microwave or on the stovetop.
• Place the melted butter and sugar into a large bowl and whisk until combined (you can do this in a mixer, too)
• Add the eggs. Mix until the mixture is smooth.
• Add the milk and vanilla and whisk until until just combined.
• Add the mashed bananas and mix until incorporated.
• Add the flour, baking soda and salt (I combine these all in a bowl and mix before adding to the batter). Mix until just barely combined. Do not over mix.
• Gently fold in nuts or chocolate chips if using.
• Pour the batter into the pan. Smooth the top with a spatula. If making muffins, fill each cup about 3/4 full (will make 8-10).
• Bake loaf for 50-65 minutes (mine usually takes about 55 minutes). Start checking after 50 minutes. The top should appear caramelized with some of the lighter interior peeking through. A toothpick inserted into the center should come out clean. For muffins, bake for about 20-25 minutes.
• Allow loaf to rest about 10 minutes after removing from the oven. Carefully take the loaf out of the pan. Serve slices warm and spread with butter!