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Classic Banana Bread: A Warm, Sweet Journey

This classic banana bread balances sweetness and spice, with a tender crumb and caramel notes. It’s forgiving for beginners yet satisfying for seasoned bakers. A comforting loaf that turns every slice into a warm hug.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine American
Servings 8 Servings
Calories 475 kcal

Equipment

  • Mixing bowls
  • Rubber spatula
  • Measuring cups & spoons
  • Loaf pan (9×5 inches / 23×13 cm)
  • Cooling rack

Ingredients
  

Ingredients: Classic Banana Bread Essentials

  • 3 ripe bananas mashed
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 cups all‑purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs eggs
  • 1/2 cup buttermilk

For the Topping

  • 1/4 cup walnuts, chopped

For the Frosting (optional)

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions
 

Step 1: Prep the Oven and Pan

  • Preheat your oven to 350 °F (175 °C). Grease the loaf pan or line it with parchment paper.

Step 2: Cream Butter and Sugar

  • Whisk butter and sugar until fluffy. The texture should resemble soft clouds.
  • Tip: Let the butter soften at room temperature for 30 minutes; it mixes more smoothly.

Step 3: Mix Eggs and Vanilla

  • Add eggs one at a time, followed by vanilla. Beat until the mixture brightens.
  • Tip: Use a hand mixer on low speed to avoid over‑whipping.

Step 4: Blend Dry Ingredients

  • Sift together flour, baking soda, and salt. Fold into the wet mixture gently.
  • Tip: A light fold preserves the air in the batter, ensuring a tender crumb.

Step 5: Add Mashed Bananas

  • Incorporate the mashed bananas until just combined.
  • Tip: A few lumps add texture; over‑mixing can make the bread dense.

Step 6: Stir in Buttermilk

  • Add buttermilk and fold lightly.
  • Tip: The acidity reacts with the baking soda, giving a subtle lift.

Step 7: Optional Toppings

  • Sprinkle walnuts on top before baking for a crunchy contrast.
  • Tip: Toast the nuts briefly to intensify flavor.

Step 8: Bake to Perfection

  • Pour batter into the pan and bake 60–65 minutes. The loaf is ready when a toothpick comes out clean.
  • Tip: If the top browns too fast, tent with foil.

Step 9: Cool and Slice

  • Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
  • Tip: Slice while slightly warm for a tender interior.

Notes

Pro Tips:
  • Use fully ripe bananas; they bring sweetness without extra sugar.
  • Don’t overmix; a few clumps keep the texture light.
  • Add a teaspoon of cinnamon for a subtle spice note.
  • Substitute applesauce for butter to lower calories.
  • Store in an airtight container for up to 5 days.
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