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Weekend Banana Bread

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A delightful banana bread recipe that transforms overripe bananas into a warm, comforting treat perfect for any occasion.

Ingredients

Scale
  • 3 medium ripe bananas (about 330g mashed / approximately 1 1/3 cups mashed)
  • 2 cups all-purpose flour (240g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/2 cup melted unsalted butter (113g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup chocolate chips (85g, optional)
  • 1/2 cup chopped walnuts or pecans, toasted (60g, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or non-stick spray.
  2. Mash the ripe bananas with a fork or potato masher until smooth, leaving a few lumps.
  3. Blend in the melted butter, sugar, eggs, and vanilla extract. Mix until well combined and slightly fluffy.
  4. Mix the dry ingredients: whisk together the flour, baking soda, salt, and cinnamon.
  5. Combine the dry ingredients into the wet mixture, folding gently until no dry flour remains.
  6. Add chocolate chips and/or nuts if using, folding them into the batter gently.
  7. Bake for 55-65 minutes, until golden brown and a toothpick comes out with moist crumbs.
  8. Cool the bread in the pan for about 15 minutes before transferring it to a cooling rack for another 15-30 minutes before slicing.

Notes

Customize with mix-ins like shredded coconut or spices. Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Keywords: banana bread, baking, dessert, breakfast, comfort food

Find it online: https://oliviatable.com/weekend-banana-bread/