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Janet’s Rich Banana Bread

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  • Author: Lily Carter
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 75-85 minutes
  • Yield: 1 loaf (12 servings) 1x
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Description

A moist, flavorful banana bread made with ripe bananas, butter, and a touch of cinnamon. This recipe is easy to make, forgiving, and full of rich banana flavor. Perfect for breakfast, a snack, or sharing with friends and family.


Ingredients

Units Scale
  • 34 ripe bananas (mashed)
  • 1/2 cup butter (softened)
  • 1 cup sugar (1/2 cup granulated sugar, 1/2 cup brown sugar)
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of cinnamon
  • Optional:
  • 1/2 to 1 cup chocolate chips, chopped walnuts, or dried fruit for added texture

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

  2. Mash the Bananas: Peel and mash the bananas in a large bowl until smooth, leaving some lumps for texture. You should have about 1 ½ to 2 cups of mashed bananas.

  3. Cream Butter and Sugar: In a separate bowl, cream together butter and sugar using an electric mixer until light and fluffy (about 3-5 minutes).

  4. Add Eggs and Vanilla: Beat in eggs, one at a time, then add vanilla extract and mix until smooth.

  5. Combine Wet and Dry Ingredients: Gently fold the mashed bananas into the creamed butter and egg mixture.

  6. Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, and cinnamon.

  7. Fold in Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently after each addition. Avoid overmixing.

  8. Pour and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  9. Bake: Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Cover with foil if the top is browning too quickly.

  10. Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!


Notes

  • Substitutions: Use coconut oil or vegetable oil instead of butter for a dairy-free version. You can also substitute some of the flour with whole wheat flour.
  • Add-ins: Chocolate chips, chopped nuts, or dried fruit are great additions to the batter.

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 200
  • Sugar: 18g
  • Sodium: 100mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 45mg