Description
This banana bread recipe without baking soda yields a moist, fluffy loaf that’s easy to make with simple ingredients. Perfect for using ripe bananas, it features a tender crumb enhanced with optional crunchy walnuts. The gentle mixing technique helps maintain a soft texture, making it an ideal treat for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas
- 1 egg
- ¾ cup brown sugar
- ½ tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ tsp salt
Optional
- ¾ cup chopped walnuts
Instructions
- Mash Bananas: Use a fork to mash the ripe bananas until smooth, ensuring no large lumps remain for an even batter.
- Mix Wet Ingredients: Add the egg, brown sugar, and vanilla extract to the mashed bananas and stir gently until combined thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt thoroughly.
- Incorporate Dry into Wet: Slowly add the flour mixture to the wet ingredients and fold carefully to maintain a light, tender batter without overmixing.
- Add Walnuts: If desired, fold in the chopped walnuts for texture and flavor.
- Prepare Pan: Grease a loaf pan or line it with parchment paper to prevent sticking.
- Bake: Preheat your oven to 350°F (175°C) and bake the banana bread for 35-40 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- Mix gently to keep the bread soft and avoid developing gluten.
- Feel free to add your favorite nuts or chocolate chips to customize the bread.
