Description
This Best Banana Bread recipe features frozen bananas for an incredibly moist and flavorful loaf. With simple pantry ingredients like sugar, butter, and vanilla combined with all-purpose flour and leaveners, this classic banana bread is easy to make and perfect for breakfast or a snack. Optional pecans add a delightful crunch.
Ingredients
Scale
Main Ingredients
- 8 frozen medium-to-large bananas
- 1 ½ cups (300 g) granulated sugar
- ½ cup (115 g) unsalted butter melted
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon coarse kosher salt
Optional Add-ins
- 1 – 1 ½ cups (120-180 g) chopped pecans
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to ensure it’s at the right temperature when the batter is ready.
- Thaw and mash bananas: Peel the frozen bananas and thaw them using a microwave. Reserve all the juices. In a large (4qt) bowl, mash the thawed bananas with a fork or potato masher until mostly smooth.
- Combine wet ingredients: Add sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix everything together with a wooden spoon until fully combined.
- Add dry ingredients: Stir in the flour, baking soda, baking powder, and salt until the batter is evenly mixed. Avoid overmixing to keep the bread tender.
- Add optional ingredients: If using, fold in chopped pecans or other add-ins like chocolate chips or dried fruits gently into the batter.
- Prepare pans: Grease two 9×5-inch bread pans with non-stick cooking spray to prevent sticking.
- Divide batter and bake: Evenly divide the batter between the two prepared pans. Place in the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the banana bread from the oven and let it cool completely in the pans before slicing and serving.
Notes
- Frozen bananas are essential for extra moist and flavorful banana bread; do not discard any of the banana juices from thawing.
- You can turn this recipe into muffins instead, making approximately 24 muffins.
- Using room temperature eggs helps with better mixing and texture.
- If incorporating nuts or other add-ins, fold them in gently to avoid overmixing the batter.
- Allow the bread to cool fully before slicing to ensure clean cuts and the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
