This Melt-in-Your-Mouth Banana Breadlives up to its name. With a full cup of butter and three perfectly ripe bananas, it bakes into an irresistibly moist loaf with a soft, tender crumb that feels almost like cake. Cinnamon adds cozy warmth, while a touch of nutmeg gives gentle depth, balancing the natural sweetness of the bananas. The aroma alone makes your kitchen feel like a bakery.
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Ripe bananas, mashed | 3 |
| All-purpose flour | 1 ¾ cups |
| Granulated sugar | ¾ cup |
| Eggs, beaten | 2 |
| Vanilla extract | 1 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Chopped walnuts (optional) | ½ cup |
👩🍳 Instructions
Step 1: Prep the Pan
Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan so the bread releases easily after baking.
No-Yeast Bread Mix
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well blended.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until pale, fluffy, and light. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Mix in Bananas and Flour
Alternate adding the dry ingredients and mashed bananas to the butter mixture, mixing gently until just combined. Avoid overmixing to keep the loaf tender
Step 5: Fold in Nuts (Optional)
If using walnuts, fold them in carefully until evenly distributed.
Step 6: Bake
Pour the batter into the prepared loaf pan. Bake 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Cool
Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.