Here is the Easiest Banana Bread Recipe for You

The best thing about this banana bread recipe is that a fancy mixer is not required! You only need a mixing bowl, a fork to whisk the eggs, and a strong spoon to stir the batter. The amount of sugar is negotiable. White sugar was asked for in the original recipe in the amount of one cup, but most people—including myself—do just fine with 3/4 cup, and many are content with 1/2 cup.

If desired, you can add a cup of chopped nuts, raisins, or chocolate chips; alternatively, you can bake banana-nut muffins with the dough in muffin pans. Even further, you could make chocolate banana bread.

Banana bread recipe

For this recipe, a mixer is not necessary. Clean-up is simple as well. You can combine everything in one bowl if you’d like.

For this recipe, an 8 x 4-inch loaf pan is required. Bake for 47 to 57 minutes if using an 8 1/2 x 4 1/2-inch pan. Bake for 45 to 55 minutes if using a 9 x 5 pan. Keep in mind that a flatter loaf will result from using a larger pan.

Overripe bananas are the ones that make the greatest banana bread. The bananas inside should be soft and browning, and the yellow skins should be at least partially roasted.

Steps to Make Banana Bread

Get the pan ready and preheat the oven:

Butter a loaf pan that measures 8 by 4 inches and preheat the oven to 350°F (175°C).

In a mixing basin, mash the ripe bananas with a fork until fully smooth. Add the butter. Bananas that have been mashed with butter are added.

Add the salt and the remaining ingredients and combine. Add the sugar, beaten egg, and vanilla essence by stirring. incorporate the flour.

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Spoon the batter into your prepared loaf pan and bake the bread.

350°F/175°C for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the centre of the cake comes out clean. In contrast to moist batter streaks, a few dry crumbs are acceptable. Loosely tent the loaf with foil and bake it for an additional few minutes if the exterior of the loaf is browned but the inside is still damp.

Remove from oven, let cool in pan for a few minutes, then serve. When ready to serve, take the banana bread out of the pan and let it cool fully. Slice, then dish. (Using a bread knife makes it easier to cut slices that won’t crumble.)

FAQs

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