Banana bread recipe is more than Just a treat; it’s a comforting classic that brings warmth to any kitchen.this foolproof recipe promises a moist, flavorful loaf every time.

Ingredients

2 to 3 ripe bananas (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup melted butter (unsalted or salted)
3/4 cup granulated sugar (adjust to taste)
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour

Optional Add-ins:

1/2 cup chopped nuts (walnuts or pecans)
1/2 cup chocolate chips
1/4 teaspoon ground cinnamon for added warmth

Instructions

Preheat the oven to 350°F (175°C). Grease a 4×8-inch loaf pan or line it with parchment paper.
Mash the bananas in a large mixing bowl until smooth.
Stir in the melted butter, followed by the sugar, beaten egg, and vanilla extract.
Add the baking soda and salt, mixing well.
Gradually incorporate the flour, stirring until just combined. Be careful not to overmix.
Fold in any optional add-ins like nuts, chocolate chips, or spices.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for the Perfect Loaf

Use overripe bananas: The darker the peel, the sweeter and more flavorful your bread will be.
Don’t overmix: Stir until ingredients are just combined to avoid a dense loaf.
Customize your bread: Experiment with different add-ins like dried fruit, nuts, or spices to make it your own.
Storage: Wrap the cooled bread tightly and store at room temperature for up to 4 days. For longer storage, refrigerate or freeze.

Variations to Try

Chocolate Banana Bread: Add 1/2 cup cocoa powder and 1/2 cup chocolate chips for a rich twist.

Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use plant-based butter.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend