A cup of tea and a slice of banana bread is the best way to start of any morning. Personally, I love the classic banana bread. Throw in a couple walnuts and it’s a whole other experience. This classic banana bread recipe will get your home smelling just as good as your hometown bakery.
Your typical quick banana bread you may grab on the go at Starbucks is a total of 420 calories. I’ve reduces the amount of sugar and butter needed to not only lower the calorie count but make it just a bit healthier. Not to worry! The sweetness and deliciousness is still there from the banana fruit itself. Nothing can beat anything that is homemade.
With just a few simple ingredients, something so simple can become a master piece; never underestimate the little things. This recipe is the base for a classic banana recipe and can be modified in many different ways. Try marbling it, adding nuts or even throw in some dried fruit. What do you want to see me do with this classic banana bread recipe? Comment on the post because I’m ready for a challenge.
When baking this in the oven I was so excited for the loaf to begin to rise. When the loaf begins to rise, the smell of freshly baked banana bread begins to float through the air and fill the whole house with warmth. I find it so satisfying to watch the loaf rise and rise as it turns changes its clothes to a shirt with a beautiful brown.
- 2 cups of All-Purpose Flour
- 4 ripe Mashed Bananas (small)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter
- 2 Eggs
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
Preheat the oven to 176 degrees Celsius.
Sieve together the flour, baking soda and salt. Whisk together until evenly combined.
In a mixing bowl, beat the sugar and butter until well blended.
Add the eggs in one at a time, beating until after each addition until incorporated. Add the mashed bananas and vanilla extract.
Add the flour mixture and fold to combine. Do not over mix it or the batter will become tough.
In a lined loaf pan coated in butter, pour the batter in and place it in the preheated oven. Bake until the center is firm when lightly pushed and when inserting a toothpick it comes out clean.
Cool in the tin for a few minutes then cool completely on a wired rack.