"Incredibly easy and delicious banana bread. SO moist, and the best way to use up those overripe bananas!"
Banana Bread
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Prep time: 10mins
Cook time: 1hr
Recipe Card
ingredients
- 1/2 cup unsalted butter
- 1 cup (100 grams) granulated sugar
- 2 large eggs
- 3 medium overripe bananas, mashed (about 1 1/14 cup)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts, optional
- 1/2 cup chocolate chips, optional
Method
Step 1
Preheat oven to 350° F. Grease a loaf pan with nonstick spray and set aside.
Step 2
Combine melted butter and sugar in a large bowl. Whisk together well. Add eggs and vanilla to the butter-sugar mixture and whisk together again.
Step 3
Mash together bananas with lemon juice in a small bowl and then add to the batter. Add the milk. Gently mix everything together.
Step 4
Add flour, baking soda, and salt. Gently mix together until all combined with no dry flour remaining. Fold in optional nuts and/or chocolate chips.
Step 5
Pour batter into your prepared loaf pan. It should be about 3/4 of the way full. Bake for 50-60 minutes, until the toothpick comes out with moist crumbs on it. If it's starting to get too brown at 45 minutes, put a sheet of aluminum foil over the top to slow down the browning.
Step 6
Let it rest in the loaf pan for 5 minutes then transfer to a cooling rack to finish cooling. I actually love this bread on day 2 when the flavors have a chance to rest and blend together, making it a little more flavorful. Wrap airtight and leave it on the counter for up to 3 days or in the refrigerator for a week. This will also freeze really well by wrapping well in plastic wrap, then sealing it in a freezer ziplock bag.