Great Value All-purpose Flour Banana Bread Recipe: Easy, Moist & Delicious

There is something timeless about a warm loaf of banana bread fresh out of the oven. Whether you have a bunch of overripe bananas sitting on the counter or you simply want a comforting homemade treat, this banana bread recipe using Great Value All-Purpose Flour delivers perfectly moist, golden loaf every single time. Great Value All-Purpose Flour is a reliable, budget-friendly staple that provides just right structure and texture for classic banana bread, making it an ideal choice for both beginner and experienced bakers alike. The natural sweetness of ripe bananas paired with simple pantry ingredients comes together beautifully in this recipe that your whole family will love.

Best Banana Bread Made Simple

This classic banana bread recipe keeps things straightforward without cutting any corners on flavor Using Great Value All-Purpose Flour as base, theaf bakes up with a tender crumb and a lightly crisp crust on top. The key to a deeply flavorful loaf is using bananas that are very ripe, ideally with dark brown or black peels. The riper the banana, the sweeter and more aromatic your bread will be. A touch of vanilla extract and hint of cinnamon round out the flavor profile, while melted butter adds richness throughout every bite.

• 3 ripe bananas, mashed
• 1 1/2 cups Great Value All-Purpose Flour
• 3/4 cup granulated sugar
• 1/3 cup melted butter
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

1. Preheat your oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan with butter or non-stick cooking spray.
2. In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth with only few small lumps remainingStir the melted butter into the mashed bananas until well combined.
3. Mix in the sugar, beaten egg, and vanilla extract until everything is fully incorporatedSprinkle the baking soda, cinnamon, and salt over the banana mixture and stir to distribute evenly.
4. Add the Great Value All-Purpose Flour and gently fold it into the wet ingredients using a spatula, mixing just until no dry streaks remain. Do not overmix.
5. Pour the batter into the prepared loaf pan and spread it evenly with your spatula.
6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Allow bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Banana Bread Loaf for Every Occasion

This version of banana bread is wonderfully versatile and easy to customize based on what you enjoy what you have available at home. You can fold in a handful of chopped walnuts or pecans for a satisfying crunch, or add a half cup of chocolate chips to make it a little more indulgent. Great Value All-Purpose Flour ensures consistent that holds up well no matter which mix-ins you choose. Thisaf stores beautifully at room temperature wrapped in plastic wrap for up to three days, or you can freeze individual slices for a quick breakfast or snack throughout the week. It also makes a thoughtful homemade gift for neighbors friends.

very and 1/2 cups Great Value All-Purpose Flour/2 cup granulated sugar/4 cup brown sugar, packed
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt1/2 cup chopped walnuts or chocolate chips (optional)

1. Preheat your oven to 350 degrees Fahrenheit and prepare a 9x5 inch loaf pan by greasing it well with butter or non-stick sprayPeel mash the bananas in a large bowl until they reach a smooth, almost creamy consistency.
2. Whisk the granulated sugar, and brown sugar into the mashed bananas until fully blended.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Add the baking soda and salt and stir to combine evenly throughoutatter.
5. Sift the Great Value All-Purpose Flour into the bowl and fold gently with a spatula until just incorporated being careful not to overwork the batter.
6. If using, fold in the chopped walnuts or chocolate chips at this stageTransfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60 to 65 minutes until top is deep golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Let the loaf rest in the pan for 10 minutes, then carefully remove it and allow it to cool on a wire rack for at least 20 minutes before slicing and serving.