Easy banana bread
This easy banana bread recipe combines ripe bananas, almonds, and simple ingredients to create a moist loaf. Perfect for any time of day, it requires straightforward mixing and baking.
Cook time 60 min
Prep time 15 min
Ingredients:
2 cups all-purpose white wheat flour1 tsp baking powder
1 tsp baking soda
1 dash salt
2/3 cup sugar
1/2 cup almonds
2 tsp vanilla extract
2 eggs
1/2 cup olive oil
2 bananas
Banana bread is a timeless classic, perfect for breakfast, dessert, or a snack. This easy banana bread recipe blends simple ingredients to create a moist, flavorful loaf that's sure to please. Whether you're a seasoned baker or a novice, you'll find this recipe straightforward and rewarding.
Instructions:
In a medium-sized bowl, combine the 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a dash of salt. Stir until well mixed and set aside.
In a large mixing bowl, mash the 2 bananas until smooth. Add the 2/3 cup of sugar, 2 teaspoons of vanilla extract, and 2 eggs. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Do not overmix.
Fold in the 1/2 cup of chopped almonds and the 1/2 cup of olive oil. Continue to stir until everything is well combined.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Slice and serve.
And there you have it—easy banana bread that's sure to be a hit with family and friends! Enjoy it fresh from the oven, or save some slices to enjoy later. Happy baking!
Easy banana bread FAQ:
Bake the banana bread in a preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean if fully baked.
The banana bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown and spring back when lightly touched.
Yes, you can substitute the almonds with other nuts like walnuts or pecans, or omit them entirely for a nut-free version.
Store the banana bread at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months.
Use a standard 9x5-inch loaf pan for this banana bread recipe. This size ensures even baking and a properly shaped loaf.
Cooking Tips:
- Use ripe bananas for the best flavor and sweetness. The riper, the better!
- If you prefer a nut-free version, you can omit the almonds or replace them with your favorite add-ins like chocolate chips or dried fruit.
- Make sure not to overmix the batter. Stir just until the ingredients are combined to ensure a tender texture.
- Check the bread for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
10 ServingsCalories 220kcal
Protein 6g
Carbohydrates 40g
Fiber 1.91g
Sugar 18g
Fat 16g
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