Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined.
Mix Wet Ingredients: In another bowl, mix together the melted butter and granulated sugar until well combined. Add the beaten eggs, mashed bananas, milk, and vanilla extract. Stir until the mixture is smooth and well incorporated.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; do not overmix. If adding chopped nuts, gently fold them into the batter.
Transfer to Pan: Pour the batter into the prepared loaf pan and spread it out evenly.
Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.
Cool: Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and Serve: Once cooled, slice the banana bread into thick slices and serve. Enjoy it plain or with a smear of butter or cream cheese.
Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
The best Banana Bread read recipe yields a moist and flavorful loaf that’s perfect for breakfast, brunch, or a snack any time of the day. Enjoy!
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