Oh, banana bread! Is there anything more comforting and delicious than a warm slice of fresh banana bread? We think not. That's why we're sharing our favorite classic banana bread recipe with you!
Classic Banana Bread Recipe
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350°F. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the flour, baking soda, and salt.
- In a separate mixing bowl, mix the mashed bananas, melted butter, granulated sugar, beaten egg, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined. If using walnuts, fold them in now.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Your classic banana bread is now ready to enjoy!
The Only Banana Recipes You'll Ever Need
But wait, there's more! We've rounded up some of our favorite banana recipes that go beyond just banana bread. Here are some ideas for what to do with those ripe bananas:
Banana Nut Muffins
Just when you thought banana bread couldn't get any better, we present to you: banana nut muffins! This recipe combines the best of both worlds, with the moist and flavorful banana bread you know and love, plus crunchy chopped nuts for added texture. Perfect for breakfast or a midday snack!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
Directions:
- Preheat your oven to 375°F. Grease a muffin tin with cooking spray or line with muffin cups.
- In a large mixing bowl, combine the flour, baking soda, and salt.
- In a separate mixing bowl, mix the mashed bananas, melted butter, granulated sugar, beaten egg, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined. If using nuts, fold them in now.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Chocolate Banana Smoothie
If you're looking for a healthier way to use up those ripe bananas, try making a chocolate banana smoothie! This recipe is sweetened with bananas and dates, and gets its chocolate flavor from cocoa powder. It's a perfect on-the-go breakfast or post-workout snack.
Ingredients:
- 1 cup unsweetened almond milk
- 1 ripe banana
- 2-3 pitted dates
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
Directions:
- Combine all ingredients in a blender and blend until smooth.
- Pour into a glass and enjoy!
Banana Pancakes
Who says bananas are just for breads and smoothies? These banana pancakes are a delicious and unique way to use up those ripe bananas. The bananas add moisture and natural sweetness to the pancakes, making them a hit with kids and adults alike.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 ripe banana, mashed
- 1 egg
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Directions:
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate mixing bowl, mix the mashed banana, egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a nonstick skillet or griddle over medium heat. Add spoonfuls of batter to make pancakes of your desired size.
- Cook until the edges appear set and the surface is bubbly, then flip and cook for an additional 1-2 minutes.
- Serve with your favorite pancake toppings, such as butter, syrup, or whipped cream.
Tips and Tricks for Perfect Banana Bread
Now that you have our classic banana bread recipe, we want to share some tips and tricks to help ensure your bread turns out perfectly every time:
- If you don't have ripe bananas on hand, you can speed up the process by placing unpeeled bananas on a baking sheet and baking them at 300°F for 15-20 minutes, or until the skin is black and shiny.
- Be sure to use very ripe bananas for the best flavor and texture. The skins should be mostly brown with no green remaining.
- Don't overmix the batter! Stir until the wet and dry ingredients are just combined, then stop. Overmixing can lead to tough, dry bread.
- If the bread is getting too dark on top but isn't fully cooked yet, tent a sheet of aluminum foil over the top of the loaf while it finishes baking.
- Experiment with different mix-ins like chocolate chips, berries, or coconut flakes for a fun twist on classic banana bread.
How to Store Banana Bread
Now that you've made your delicious banana bread, you might be wondering how to store it to keep it fresh. Here are some tips:
- Wrap the bread tightly in plastic wrap, aluminum foil, or a resealable bag to keep it from drying out.
- Store at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze banana bread for up to 3 months.
- To reheat, wrap the bread in foil and bake at 350°F for 10-15 minutes.
Well, there you have it! Our favorite classic banana bread recipe, plus some ideas for what to do with ripe bananas and some tips and tricks for success. Happy baking!
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