Ingredients
Method
Preparation
- Preheat the oven to 350°F and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher.
- Add the melted butter to the bananas and mix until smooth.
- Stir in the sugar until well combined and lighter in color.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Mixing
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the banana mixture, gently folding until just combined.
- If using nuts, fold them in gently.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool slightly in the pan before transferring it to a wire rack.
- Slice and serve warm or at room temperature, optionally with butter.
Nutrition
Notes
Store banana bread in an airtight container for up to three days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to three months.