Banana Bread Soft Slice (Printable)

Soft, moist banana bread with sweet ripe bananas, perfect for breakfast or a comforting snack.

# Components:

01 - 1 1/2 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/4 teaspoon salt

04 - 1/2 cup unsalted butter, softened

05 - 3/4 cup granulated sugar

06 - 2 large eggs

07 - 1 teaspoon pure vanilla extract

08 - 3 medium ripe bananas, mashed (about 1 cup)

09 - 1/2 cup chopped walnuts

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.

02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed.

03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy.

04 - Mix in eggs one at a time, followed by the vanilla extract, beating well after each addition.

05 - Fold mashed bananas into the wet mixture until just combined.

06 - Gradually mix dry ingredients into the wet mixture until a uniform batter forms. Do not overmix.

07 - Fold in chopped walnuts if using, ensuring an even distribution.

08 - Pour batter into the prepared loaf pan and smooth the top with a spatula.

09 - Bake on the center rack for 55 to 65 minutes, or until a toothpick inserted in the center emerges clean.

10 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Banana bread is high in potassium and fiber making it more than just a sweet treat
It keeps moist for several days and tastes even better the next day
This basic recipe doubles as a clever base for muffins or mini loaves that freeze well

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Never skip the resting time in the pan after baking as this prevents crumbling
When mixing do not overwork the batter gentle folds keep the bread light and fluffy If you love an extra moist loaf tuck a sheet of parchment over the top as it cools It helps trap the steam and lock in tenderness A few chopped nuts sprinkled on top before baking add a pretty finish with subtle crunch