Description
This moist and flavorful banana bread is a breeze to make. With a secret ingredient that adds a subtle depth of flavor, it’s sure to become your new go-to recipe for using up those overripe bananas.
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Fork or potato masher
- Wooden spoon or spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
Units
Scale
- 3 large ripe bananas (about 1 1/2 cups mashed)
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 tablespoon brewed coffee (room temperature)
- Optional: 1 cup chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or cooking spray.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Pour the melted butter into the mashed bananas and stir until well combined.
- Add both granulated and brown sugars to the banana mixture. Mix until the sugars are fully incorporated.
- Beat in the eggs one at a time, then stir in the vanilla extract and brewed coffee.
- Sprinkle the baking soda, baking powder, and salt over the mixture. Stir to combined.
- Gradually add the flour to the bowl, stirring gently until just incorporated. Be careful not to overmix.
- If using, fold in chocolate chips or chopped walnuts.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Carefully remove the bread from the pan and transfer to a wire rack to cool completely.
- Slice and serve once cooled. Enjoy your homemade banana bread!
Notes
- The secret ingredient in this recipe is the tablespoon of brewed coffee. Don’t worry, it won’t make your banana bread taste like coffee! Instead, it enhances the banana flavor and adds a subtle depth that sets this recipe apart.
- For the best flavor, use overripe bananas with plenty of brown spots on the peel.
- To make this recipe your own, try adding different mix-ins like dried fruit, nuts, or even a swirl of Nutella.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- This bread freezes well. Wrap it tightly in plastic wrap and then aluminum foil before freezing for up to 3 months.
Nutrition
- Serving Size: 1 Slice
- Calories: 220 kcal
- Sugar: 21g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg