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A golden-brown homemade banana bread loaf sliced on a wooden cutting board, with visible banana pieces and nuts, warm natural lighting, rustic kitchen setting, appetizing close-up, food photography style

Homemade Banana Bread Recipe

A Complete Guide to Perfect Moist Banana Bread
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Wet Ingredients:
  • 3 large overripe bananas
  • ⅓ cup melted unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg, beaten
  • 1 tbsp pure vanilla extract
  • 3 tbsp milk (whole milk preferred)
Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tbsp baking soda
  • ½ tbsp salt
  • ½ tbsp ground cinnamon
  • ¼ tbsp ground nutmeg
Optional Add-ins:
  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • 2 t tbsp brown sugar for topping

Method
 

Preparation Phase
  1. Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then lightly dust with flour, tapping out any excess. This double preparation ensures easy release and prevents sticking.
  2. Step 2: Mash the BananasIn a large mixing bowl, mash the overripe bananas using a fork or potato masher until they reach your desired consistency. Some bakers prefer completely smooth mashed bananas, while others enjoy small chunks for texture. Aim for mostly smooth with a few small lumps remaining.
  3. Step 3: Combine Wet IngredientsAdd the melted butter to the mashed bananas and mix well. The mixture should be warm but not hot. Stir in the granulated sugar, beaten egg, vanilla extract, and milk until well combined. The mixture may look slightly curdled at this stage, which is completely normal.
  4. Step 4: Prepare Dry IngredientsIn a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices throughout the bread.
  5. Step 5: Combine Wet and Dry IngredientsGradually fold the dry ingredients into the wet mixture using a wooden spoon or rubber spatula. Mix just until the flour is incorporated – overmixing develops gluten, resulting in tough, dense bread. The batter should look slightly lumpy and thick.
  6. Step 6: Add Optional IngredientsIf using nuts or chocolate chips, gently fold them into the batter with a few light strokes. Reserve a small amount for sprinkling on top if desired.
Baking Process
  1. Step 7: Transfer to PanPour the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the top with reserved nuts, chocolate chips, or a light dusting of brown sugar for extra flavor and visual appeal.
  2. Step 8: Bake to PerfectionBake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched. If the top browns too quickly, tent with aluminum foil during the last 15 minutes of baking.
  3. Step 9: Cool ProperlyAllow the banana bread to cool in the pan for 10 minutes before turning out onto a wire rack. This initial cooling period prevents the bread from breaking apart while still allowing it to release easily from the pan.

Notes

Complete Nutritional Breakdown (Per Slice)

  • Calories: 285
  • Total Fat: 8g (10% DV)
    • Saturated Fat: 4g (20% DV)
  • Cholesterol: 35mg (12% DV)
  • Sodium: 180mg (8% DV)
  • Total Carbohydrates: 52g (17% DV)
    • Dietary Fiber: 2g (8% DV)
    • Sugars: 28g
  • Protein: 4g (8% DV)
  • Vitamin C: 8% DV
  • Potassium: 285mg (8% DV)

Serving Suggestions and Storage

Serving Size: 12 generous slices from one standard loaf Best Served: Slightly warm or at room temperature Storage: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days at room temperature Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months

Expert Tips for Banana Bread Success

Troubleshooting Common Issues

Dense or Heavy Bread: Usually caused by overmixing the batter or using under-ripe bananas. Mix just until ingredients are combined and ensure bananas are properly overripe.
Dry Banana Bread: Often results from overbaking or insufficient fat content. Check for doneness early and ensure accurate measurements of wet ingredients.
Sunken Center: Typically caused by too much leavening agent or opening the oven door too frequently during baking. Measure baking soda carefully and resist checking until at least 45 minutes of baking time.

Advanced Techniques

Banana Preparation: For ultra-intense banana flavor, roast whole unpeeled bananas at 300°F for 15-20 minutes until the peels are completely black. Cool completely before peeling and mashing.
Flavor Enhancement: Toast nuts before adding to develop deeper, richer flavors. A light toast in a dry skillet for 3-4 minutes makes a significant difference.
Texture Optimization: For bakery-style banana bread, replace 2 tablespoons of flour with cornstarch to create an extra-tender crumb.

Recipe Variations and Dietary Adaptations

Popular Variations

Chocolate Chip Banana Bread: Add ½ cup semi-sweet chocolate chips and reduce sugar to ⅔ cup to balance sweetness.
Walnut Banana Bread: Incorporate ½ cup chopped walnuts for classic texture and nutty flavor.
Cream Cheese Swirl: Create a simple cream cheese mixture with 4 oz softened cream cheese, ¼ cup sugar, and 1 egg yolk. Swirl into batter before baking.

Dietary Modifications

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum.
Reduced Sugar: Replace half the granulated sugar with unsweetened applesauce or mashed banana for natural sweetness.
Dairy-Free Option: Use plant-based milk and substitute melted coconut oil for butter.
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