Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease a loaf pan and line the bottom with parchment paper.
- In a large mixing bowl, combine sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in mashed banana and milk until combined.
- In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. If using, stir in nuts or chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Store leftover banana bread at room temperature or in the refrigerator for 3-5 days. For longer storage, freeze for up to 3 months.
Nutrition
Notes
If your bananas are not over-ripe, you can use a guide on how to ripen bananas quickly. For banana bread muffins, divide the batter evenly among a lined 12-cup muffin tin and bake for 18-25 minutes. To freeze, cool the bread completely, then transfer it to an airtight container or freezer-safe bag for up to 3 months.