Classic Banana Bread is super soft, perfectly sweet and loaded with flavour. Try it with chocolate chips for some extra pizzazz!
Classic Banana Bread is such a big part of my recipe repertoire I wanted to post it once again in case you missed it the first time. It needs to be a part of your baking staple as it is mine. Classic Banana Bread was something that I was lucky enough to come home to after school when I was growing up. There is nothing like the smell of banana bread baking in the oven! I mean, talk about being glad to come home from school to a slice of heaven like this! This recipe is definitely a favourite in my house as it was in my mom’s many years ago.
Classic Banana Bread is not only very easy to make, it freezes really well so you can have some on hand for when company pops by at the last minute. The only time consuming part is the time in the oven. But there is no rushing perfection so just be sure to allow yourself about an hour’s baking time. If you are wanting to coordinate having the bread ready when the kids get home from school, you will have to get started early.
With the holidays approaching, it is a good idea to make plenty, so try doubling the recipe and then you can freeze some of it. I freeze the banana bread in individual slices so that I can pull it out of the freezer as needed. It will thaw quicker if it is already sliced in case you need a snack in a hurry! It’s all ready to go!
- 1/2 Cup Butter
- 1 Cup Sugar
- 2 Cups Flour
- 2 Large Eggs
- 4 Medium Bananas, very ripe, about 1 cup total
- 1 Tsp Baking Soda
- 1 Tsp Vanilla
- 1 Cup Semi Sweet Chocolate Chips
Preheat oven to 350 degrees. Mash the bananas with a fork in a small bowl and set aside. Cream the butter using a hand mixer and add the sugar, continue mixing until light and fluffy in texture. Add in the eggs, and mix well. Add in the mashed bananas and the vanilla. Finally, add in the flour and baking soda and stir just until mixed well. Fold in the chocolate chips if using. Transfer the batter to a loaf pan that has been sprayed with cooking spray. Bake for 1 hour or until a toothpick inserted into the bread comes out clean. Let cool for 10 minutes before removing from the loaf pan onto a cooling rack. Classic Banana Bread tastes wonderful still warm with a nice layer of butter!
There is one critical instruction I want to pass on when you are making Classic Banana Bread. In order to ensure that you achieve the same rich, brown colour as mine, it is important to use bananas that are very ripe. You know the kind I mean, the ones that no one wants to eat because they are all brown and mushy! Those are the BEST bananas to use for this recipe. As a colleague of mine discovered after I failed to mention this point, the banana bread will be a light brown colour and very dense if the bananas are not ripe enough. It was not the outcome that she was hoping for! So, give it a whirl, this really is very simple to make but just be sure to take my advice and you will be enjoying the most amazing tasting banana bread in no time! Your family will love you for it and think that you are the best at baking!
This recipe was one of the very first attempts I had at baking. I make it mostly as is but if you would like to add an extra layer of decadence to it, try adding 1 cup of semi-sweet chocolate chips to it.