4.9 from 938 votes
Banana Bread
This classic Banana Bread uses ripe mashed bananas combined with sugar, butter, eggs, cinnamon, and baking leaveners to create a moist, tender loaf. The optional addition of nuts or chocolate chips adds texture and flavor variations. The bread bakes in a loaf pan at moderate heat until a toothpick inserted comes out clean, resulting in a golden crust and soft crumb. It is suitable for serving sliced at room temperature and stores well for several days or in the freezer.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
Calories:
221 kcal
Course:
Snacks, Bread
Cuisine:
American
Ingredients
- 1 cup granulated sugar (200g)
- 1/2 cup butter (113g)
- 2 large egg
- 3 ripe banana mashed (about 1 1/2 cups
- 1 Tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Optional: Stir in 1 cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan and line the bottom with parchment.
- Wet ingredients: Mix sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing after each addition. Add mashed banana and milk and stir to combine.
- Dry Ingredients: In another bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- Combine: Add to the wet ingredients and stir everything just until combined. Stir in nuts or chocolate, if desired.
- Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes before removing to a wire rack to cool completely.
- Store leftover at room temperature or in the fridge, for 3-5 days, or freeze for up to 3 months.
Cup of Yum
Notes
- Yield: One loaf sliced into 12 servings; serving size is one slice.
- If bananas are underripe, follow ripening methods to soften and sweeten them before baking.
- For muffins, divide batter into a greased or lined 12-cup muffin pan and bake 18-25 minutes.
- Store cooled banana bread at room temperature or refrigerated for up to 5 days.
- Freeze wrapped banana bread or muffins in airtight containers for up to 3 months.
Nutrition Information
Calories
221kcal
(11%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
51mg
(17%)
Sodium
394mg
(16%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
284IU
(6%)
Vitamin C
0.03mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 221
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 394mg | 16% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.