THE BEST BANANA BREAD RECIPE

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I have to confess I let my bananas get over-ripe just to make banana bread every week. My family loves homemade banana bread recipe so much, it’s a staple at our home. We like it so much, I  make extra loaves and send them to friends, family and even the teachers at school.

It makes for the perfect lunchbox snack and I love to have a slice of moist banana bread with coffee in the mornings. For me, the best banana bread recipe is an easy banana bread recipe like this one. You can add other ingredients like nuts or chocolate chips, but we like the classic banana bread recipe the best. 

INGREDIENTS IN CLASSIC BANANA BREAD RECIPE

For this classic banana bread recipe, all you need is:

Very ripe bananas, butter (doesn’t matter if you only have salted butter, it’s ok), egg, flour, sugar, vanilla extract and baking soda and a pinch of salt. The amount of sugar you need can vary depending on how ripe the bananas are. If they are super ripe, you can get away with using ½ cup sugar. If they are not very ripe, ¾ to 1 cup can be used.

I recommend you use a good quality vanilla extract because some cheap ones can have a strong alcohol taste. To make it a little healthier, I always use unbleached all-purpose flour, and sometimes I even substitute half of the flour for whole wheat. You can use the flour of your choice. The pinch of salt is an important ingredient. All desserts need a pinch of salt to enhance their flavor.

IS BANANA BREAD MADE USING BAKING SODA OR BAKING POWDER?

Believe it or not, bananas are fairly acidic. They have a pH of 4 or 5, so you need to balance that with the higher pH of baking soda. It not only makes the bread rise, but also helps give it a very appealing brown color and helps make a moist banana bread recipe. But, be careful not to add too much baking soda or your bread will end up tasting a bit “soapy”. If you only have baking powder you can use it, but remember this rule:

You have to use at least one teaspoon of baking powder for each cup of flour when baking with acidic ingredients. In the case of this recipe, since it calls for 1 ½ cups of flour, you would need to use 1 ½ teaspoons of baking powder.

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