Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Start by mixing the mashed bananas, melted butter, eggs, and vanilla extract in a large bowl until well combined.
- In a separate bowl, whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if desired.
- Pour half of the batter into a greased loaf pan. In a small bowl, mix a tablespoon of cinnamon with a few tablespoons of sugar, then sprinkle half over the batter.
- Add the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl the cinnamon mixture into the batter.
- Bake in a preheated oven at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add chopped nuts or chocolate chips to enhance texture and flavor.
- Use ripe bananas for the best natural sweetness and moisture.
- Store the banana bread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. <li Freeze slices for quick snacks later on.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/10th of loaf)
- Calories: 230 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
