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World’s Best Banana Bread Recipe

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★★★★★

4.9 from 399 reviews

Golden banana bread made with overripe bananas, buttery flavor, and warm spices such as cinnamon and nutmeg. This moist and tender quick bread is perfect for breakfast or dessert and can be enjoyed warm or cooled. It’s easy to make, beginner-friendly, and features optional nuts for added texture and flavor.

Ingredients

Scale

Banana Bread Base

  • 3 to 4 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal of the bread.
  2. Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth, creating the base of your batter.
  3. Mix Butter and Sugar: Stir the melted butter into the mashed bananas. Add the granulated sugar and mix until well combined and the mixture lightens slightly in color.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
  6. Fold Dry Ingredients Into Wet: Gradually fold the dry ingredients into the banana mixture using a gentle motion. Mix just until no streaks of flour remain to avoid overmixing and keep the bread tender.
  7. Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter for added texture and flavor.
  8. Prepare to Bake: Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan on the countertop once or twice to release any large air bubbles.
  9. Bake: Bake in the preheated oven for 55 to 65 minutes. The banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
  10. Cool and Serve: Remove from the oven and allow the loaf to cool completely in the pan before slicing to prevent crumbling. Serve warm or at room temperature.

Notes

  • Use overripe bananas with brown speckles for the best flavor and moistness.
  • Avoid overmixing the batter to keep the bread tender and prevent it from becoming dense.
  • You can substitute butter with coconut oil to make this recipe dairy-free.
  • For a gluten-lighter version, substitute almond flour, though the bread will be more crumbly.
  • Brown sugar can replace part or all of the granulated sugar for a deeper caramel flavor.
  • Toast nuts before adding to enhance their flavor.
  • This banana bread freezes well; slice and wrap individual pieces for up to three months.
  • Let the bread cool completely before slicing to minimize crumbling.

Keywords: banana bread, quick bread, overripe bananas, moist banana bread, homemade banana bread, easy banana bread recipe, nut bread, cinnamon, nutmeg, American dessert, vegetarian dessert

Find it online: https://cheframi.com/worlds-best-banana-bread-recipe/