Better Banana Bread
Elevate your baking game with this Better Banana Bread recipe, the ultimate way to transform overripe bananas into a moist, tender, and flavorful loaf. Featuring a perfect balance of granulated and brown sugars for a subtle caramelized sweetness, a hint of cinnamon for warmth, and an optional crunch from chopped walnuts, this banana bread is anything but ordinary. The simple addition of whole milk ensures a velvety texture, while the quick prep time of just 15 minutes makes it ideal for both novice bakers and busy schedules. Whether served warm with a pat of butter or enjoyed on its own, this classic homemade treat is perfect for breakfast, dessert, or an anytime snack. Bake up this irresistible banana bread today and experience why it’s called “better”!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 2 tablespoons whole milk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
In a large bowl, peel and mash the bananas until smooth using a fork or potato masher.
Melt the butter in the microwave or on the stovetop, then add it to the mashed bananas. Mix well.
Stir in the granulated sugar, brown sugar, eggs, and vanilla extract until completely combined.
In a separate medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
Slowly add the dry ingredients to the banana mixture, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.
Stir in the milk to help create a smoother batter. If using walnuts, gently fold them in now.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 86.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1780 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
