Very Best Banana Loaf
Moist, flavorful, and irresistibly aromatic, the Very Best Banana Loaf is the ultimate recipe for transforming overripe bananas into bakery-style perfection. This easy banana bread combines a rich, buttery batter with a balance of granulated and brown sugars for subtle caramel undertones, while ripe mashed bananas add natural sweetness and a tender crumb. Customizable with your choice of chopped nuts or melty chocolate chips, this loaf bakes to golden perfection in just over an hour. Perfect for breakfast, snacks, or dessert, this crowd-pleasing recipe is quick to prepare with simple pantry staples and uses only one bowl for easy cleanup. Serve it fresh or enjoy leftovers that stay moist for days—this banana loaf is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 pieces eggs, large
- 1 teaspoon vanilla extract
- 3 pieces ripe bananas, mashed
- 0.25 cups whole milk
- 0.5 cups chopped nuts (optional)
- 0.5 cups chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
In a large mixing bowl, using an electric mixer or a whisk, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the vanilla extract and mashed bananas until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
Stir in the milk until the batter is smooth. If desired, fold in the chopped nuts and/or chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana loaf 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.
Serve at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 546.2 g | 199% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 300.6 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 365 mg | 28% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2662 mg | 57% | |
*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.
