Here’s a classic banana bread recipe—moist, sweet, and perfect for breakfast, snacks, or dessert.
🍌 Ingredients
Dry ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet ingredients:
- 3–4 ripe bananas, mashed
- ½ cup butter (softened)
- ¾ cup sugar (or ½ cup for less sweet)
- 2 eggs
- 1 tsp vanilla extract
Optional add-ins:
- ½ cup chopped nuts (walnuts, pecans)
- ½ cup chocolate chips
- 1 tsp cinnamon
👩🍳 Method
1. Prep
- Preheat oven to 175°C (350°F)
- Grease a loaf pan or line with parchment paper
2. Mix wet ingredients
- Mash bananas in a bowl
- Add softened butter, sugar, eggs, and vanilla
- Mix until smooth
3. Combine dry ingredients
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon
- Fold dry mixture into wet mixture gently (don’t overmix)
4. Add optional mix-ins
- Stir in nuts or chocolate chips
5. Bake
- Pour batter into prepared pan
- Bake for 50–60 minutes or until a toothpick comes out clean
- Let cool for 10–15 minutes in the pan, then transfer to a wire rack
🍽️ Tips
- Use very ripe bananas (brown spots = more sweetness)
- Don’t overmix the batter—keeps bread tender
- For extra moisture, brush top with melted butter after baking
- Can be stored at room temperature for 2–3 days or refrigerated for up to a week
If you want, I can give a quick 30-minute microwave version or a desi-style banana bread with condensed milk and cardamom.
Do you want the desi version?
