Description
This Best Banana Bread recipe yields a moist, flavorful loaf made with frozen bananas that add natural sweetness and moisture. With simple pantry staples and optional pecans for crunch, it’s an easy, classic treat perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Bread Batter
- 8 frozen medium-to-large bananas
- 1 ½ cups (300 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon coarse kosher salt
Optional Add-ins
- 1 – 1 ½ cups (120-180 g) chopped pecans
Instructions
- Preheat oven: Preheat the oven to 350°F (180°C) and prepare two 9×5-inch bread pans by spraying with non-stick cooking spray.
- Thaw and mash bananas: Peel and thaw the frozen bananas in a microwave. Reserve all the juices and everything. In a large bowl, mash the thawed bananas with a fork or potato masher until mostly smooth, including the reserved juices to maintain moisture.
- Combine wet ingredients: Add granulated sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix thoroughly with a wooden spoon until well combined.
- Incorporate dry ingredients: Add the all-purpose flour, baking soda, baking powder, and coarse kosher salt to the wet mixture. Stir until just combined to avoid overmixing.
- Add optional pecans: If using, fold in the chopped pecans or any other desired add-ins like chocolate chips or dried fruits.
- Divide and bake: Evenly divide the batter into the prepared bread pans. Place in the preheated oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove from oven and let the banana bread cool completely in the pans before slicing and serving.
Notes
- Frozen bananas are essential for the moistest and most flavorful bread; do not discard the juices from thawed bananas, use everything in the batter.
- You can make this recipe into 24 muffins by dividing the batter accordingly or follow a banana muffin recipe for a smaller batch.
- Room temperature eggs help create an even texture.
- Ensure not to overmix the batter once the flour is added to keep the bread tender.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
