Moist and Sweet Homemade Banana Bread
Delicious Banana Bread Recipe Using Overripe Bananas
Got some bananas that are a little too ripe? Turn them into this wonderfully moist and fragrant banana bread! It’s perfect as a breakfast treat or a satisfying snack, with a slightly crisp exterior and a tender, flavorful crumb. Add chocolate chips for an extra touch of decadence. (Reference Recipe: https://www.allrecipes.com/recipe/20144/banana-banana-bread/)
Basic Ingredients- 2 Cups All-purpose flour
- 1/4 tsp Salt
- 1 TBSP Baking soda
- 3/4 Cups Brown sugar
- 2 Eggs
- 1/2 Cup Butter (about 113g)
- 3 Ripe bananas, mashed (about 1.5 cups)
- Optional: Chocolate chips (to taste)
Cooking Instructions
Step 1
First, gather and measure all your ingredients. Make sure not to forget the baking soda! Preheat your oven to 350°F (176-177°C) now. Have your baking pan ready as well.
Step 2
Melt the 1/2 cup of butter (which is about one stick) by microwaving it for about 30 seconds, then another 30 seconds, for a total of one minute. Pour the 3/4 cup of brown sugar into the melted butter and stir until the sugar is nicely incorporated and dissolved. It’s best to let this mixture cool slightly so it’s not too hot.
Step 3
The amount of banana needed can vary slightly depending on ripeness and size. Generally, about 3 medium-sized ripe bananas, when mashed, will yield around 1.5 cups. If your bananas are large, you might need 2-3, and if they are small, you might need 4-5 to achieve a similar consistency. Bananas with dark spots or a completely brown peel are ideal as they offer the richest flavor and sweetness.
Step 4
Place the prepared bananas in a bowl and mash them thoroughly with a fork or potato masher until mostly smooth. Small lumps are okay, but aim for a consistent texture for even mixing.
Step 5
In a separate small bowl, lightly beat the 2 eggs. Pour the melted butter and sugar mixture from Step 2 over the mashed bananas. Add the beaten eggs and gently stir everything together with a whisk or spatula until just combined. Be careful not to overmix.
Step 6
Now it’s time to combine the dry ingredients. In a large bowl, add the 2 cups of all-purpose flour, 1 tablespoon of baking soda, and 1/4 teaspoon of salt. Whisk them together lightly to ensure they are evenly distributed and there are no clumps.
Step 7
Pour the wet ingredients from Step 4 (mashed banana, butter/sugar mixture, and eggs) into the large bowl containing the dry ingredients from Step 5. If you’re adding chocolate chips, now is a good time to include them.
Step 8
Using a spatula or whisk, gently fold the ingredients together until just combined and no dry flour streaks remain. Overmixing can develop gluten, leading to a tough bread, so stop as soon as it’s incorporated. If the batter seems too thick, you can add 1-2 tablespoons of milk.
Step 9
Pour the well-mixed batter into your prepared baking pan. The batter already smells wonderfully sweet! Smooth out the top of the batter in the pan.
Step 10
If you’d like to add an extra layer of sweetness, prepare your favorite chocolate chips or chopped chocolate. Milk, dark, or white chocolate all work wonderfully.
Step 11
Sprinkle the chocolate chips over the batter, or lightly toss them in a bit of flour before adding them to the batter. This can help prevent them from sinking to the bottom during baking.
Step 12
If you’ve added chocolate chips, gently fold them into the batter with a spatula, distributing them evenly. Again, avoid overmixing to prevent the chocolate from breaking down too much.
Step 13
Place the pan in the preheated 350°F (176-177°C) oven and bake for approximately 50 minutes to 1 hour. As it bakes, your kitchen will fill with a delightful aroma! To check if the bread is done, insert a skewer or toothpick into the thickest part of the center. If it comes out clean with no batter clinging to it, the bread is ready.
Step 14
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps the bread release more easily and prevents the crust from breaking.
Step 15
After 10 minutes, carefully remove the banana bread from the pan and place it on a wire rack to cool completely. While it’s delicious warm, slicing it after it has fully cooled will result in cleaner cuts. This batch turned out with a wonderfully moist interior and a slightly crisp exterior. If you prefer a moister crust, you might consider slightly reducing the baking time or brushing the top with a little melted butter before baking!
