Banana Bread Recipe is one of the easiest, healthy and delicious kind of bread in its own variants. Easy to make home made banana bread; that too in its classic version is one of the best and intelligent way to use the over-ripe bananas kept in your kitchen (so now no need to throw them away at all) 😛 . It is the healthy and super delicious slice to go with your morning breakfast coffee! Better than anything, our banana bread recipe is fluffy, buttery, moist and smells really yummy while baking! Every bite is just yummmmm! This is the Best Banana Bread recipe you have ever come across. The recipe is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
From the long long time I was waiting for making and to post my best banana bread recipe. So here today I am presenting this recipe; it is filled with goodness of bananas and is made just using the basic ingredients that you already have in your kitchen. Nothing very important or expensive you will require for this recipe.
This bread is not only perfectly sweet, but it stays moist and fresh for days. No dry or sour banana bread anywhere in sight. You can enjoy this banana bread plain or mix in some other ingredients like chopped walnuts or even chocolate chips; whatsoever you and your kids like the best.
My personal favorite is a thick slice of banana bread with a dollop of vanilla ice cream; slightly warmed to melt the ice cream little and blend both the flavors.
I strongly believe that banana bread recipe is something you could be able to make anywhere and anytime, with a hand mixer or simply with a fork, in a loaf pan or in a small muffin tin — whenever you have few ripe bananas going soft and when you are actually planning to throw them out 😀 . Banana bread, I’m in love with this sweet recipe.
Here I share with you is a very basic and very easy recipe that takes all of together very few minutes to whisk. An hour of waiting while your kitchen gets filled with tempting aromas and then you are relaxing on your couch and be snacking on your very own slice of warm, fresh-baked banana bread. I’d like to preface this by saying that I make this loaf all the time. It is SUCH a wonderful recipe!
Use the Ripest Bananas
The one and only requirement for making this best banana bread recipe is that you need just use ripe bananas. Once the banana skin start to develop freckles and the banana is just a little too soft for eating it as it is, then get ready; it’s banana bread time. You want your bananas to be ripe with many black spots, this means they’re soft and full of sugars. Don’t let them get so ripe that they’re seeping liquid though. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more moist, strongly banana-flavored and richer.
I like the banana flavor so I prefer to leave some banana chunks in my bread and I also like mashing few bananas directly into the bread batter. If you don’t want to have chunks and like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the banana bread batter.
What we need to Cook Banana Bread Recipe
To make this banana bread we will start with some all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. While taking the flour, make sure to spoon and level it into your measuring cup instead of scooping it right out of the container. If you scoop your flour out of the container, you can end up with way too much flour in your recipe and a super dense loaf of banana bread.
For the wet ingredients, we will cream together some butter, granulated sugar, and brown sugar until it’s light in color and fluffy. Then, we will mix in some eggs and vanilla extract.
We will also be using two cups of mashed banana in this recipe. This may sound like a lot of bananas in the Banana Bread Recipe, but this is the relevant ingredient that keeps this banana bread super moist. One more thing, Always remember that the riper the bananas, the better when it comes to banana bread!
How to Make Best Banana Bread Recipe (steps)
Preparing the oven and the pan. Set a wired rack in the bottom third of the oven and heat it up to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inner side of pan with cooking oil spray. (If you are using nuts or walnuts, dry roast them in the oven for 10 minutes as the oven is pre heating.)
Keep the butter at room temperature. For the best results while making more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar. Alternatively, you can melt the butter in the microwave or over low heat on the stove top. Place the melted butter and sugar in a large bowl and whisk until combined. (Or cream the softened butter and sugar in a mixer until it gets fluffy.)
Adding the liquids. Crack all the eggs into the bowl and Whisk until completely combined and the mixture is smooth. Similarly whisk the milk and vanilla into the batter to make the smooth batter.
Adding the flour, baking soda, and salt. Carefully measure the flour, baking soda, cinnamon, and salt into the dry bowl. Better using a spatula for mixing and gently stir until the ingredients are properly combined and no more lumps or dry ingredients are visible.
Baking the batter. Pour the ready batter into the prepared loaf pan, Smooth the top of the batter for clean finishing. Bake until the top of the cake is dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
Final touch. Remove from the oven and allow to cool in the loaf pan for about 20 minutes. Carefully take out the bread from the loaf pan and place on to a wire rack for further cooling. Quick breads can sometimes become difficult to remove from the pan. A trick I have experienced is to line my loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the baking pan. This makes it super easy to hold onto and lift the loaf easily, and in one single piece, out of the pan. Drop onto a cooling rack to finish cooling or straight onto a breadboard to slice and enjoy!
Slicing and serving: Slice it as needed and serve with it with Whipped Strawberry Butter, top it with an amazing Pecan Coconut Glaze or just keep it simple and spread it with a bit of butter.
Banana muffins: To make muffins, line a muffin tin with paper liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.
Storage: Leftover bread can be kept, covered, at room temperature for several days or wrapped in aluminum foil and frozen for up to 3 months.