Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- In a large bowl, mash the ripe bananas until smooth. Add melted butter, sugar, eggs, and vanilla extract. Mix until creamy.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to wet, stirring gently to avoid overmixing.
- To create the cinnamon swirl, combine additional cinnamon with two tablespoons of sugar in a small bowl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over it. Add the remaining batter and top with the remaining cinnamon sugar.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store banana bread in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap tightly and refrigerate for up to a week.
- Warm slices before serving for a freshly baked feel.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bread, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg