Description
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 3 large ripe bananas (about 1 ½ cups mashed)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- ½ cup chopped walnuts
- ½ cup chocolate chips
Instructions
Preheat your oven to 325°F (165°C). A lower temperature allows the banana bread to bake evenly and remain moist.
Grease your loaf pan with butter or non-stick spray. For easy removal, line it with parchment paper, letting the edges hang over the sides.
In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon using a whisk. This step ensures the leavening agent is evenly distributed throughout the batter.
Peel the bananas and place them in a large mixing bowl. Mash the bananas with a fork until smooth. A few small lumps are fine—they’ll add texture to the bread.
Add the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Whisk until smooth. Then stir in the buttermilk to enhance the moistness of the bread.
Gradually mix the dry ingredients into the wet mixture.Use a spatula to fold the batter gently. Take care not to overmix, as it can result in a dense texture for the bread.
Fold in the chopped walnuts or chocolate chips. If you’re feeling adventurous, try adding both!
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for uniform baking.
Put the pan into the preheated oven and bake for 50–60 minutes. To check if it’s ready, insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the bread is finished baking.
Notes
- Bananas: Use overripe bananas with brown spots for the sweetest and most flavorful banana bread. About 1 ½ cups of mashed bananas is needed, which is roughly 3 large bananas.
- Flour Substitution: If you’re looking for a healthier option, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that this may slightly alter the texture and flavor.
- Egg Temperature: For best results, use eggs at room temperature. This will help them mix more easily into the batter.
- Buttermilk Substitution: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to ¼ cup of milk. Mix it and allow it to sit for 5 minutes before using.
- Sugar: You can adjust the sweetness by slightly reducing the granulated sugar. The brown sugar adds depth and caramel flavor, so it’s best not to skip it.
- Add-ins: Feel free to add ½ cup of chopped walnuts or chocolate chips for extra texture and flavor. You can substitute pecans for walnuts.
- Storage: Keep the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months.
- Even Baking: For a perfectly baked loaf, smooth the top of the batter before placing it in the oven to ensure even rising and baking.
- Prep Time: 15 min
- Cook Time: 50-60 min
- Category: Dessert/Bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the loaf)
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Starbucks Copycat Banana Bread