Description
This moist and delicious banana bread recipe uses ripe bananas to create a classic treat that's simple to prepare and perfect for breakfast or a snack. With a buttery richness and just the right amount of sweetness, this loaf is a crowd favorite for any occasion.
Ingredients
Wet Ingredients
- 2 to 3 medium (7” to 7-7/8” long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if less sweet, 1 cup if more sweet)
- 1 1/2 cups (205g) all-purpose flour
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and butter an 8x4-inch loaf pan to prevent sticking.
- Mash the bananas and add butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted butter until fully incorporated.
- Mix in dry ingredients: Add the baking soda and salt to the banana mixture and stir well.
- Add sugar, egg, and vanilla: Stir in the sugar, beaten egg, and vanilla extract, mixing to combine evenly.
- Incorporate flour: Gradually mix in the all-purpose flour just until the batter is blended without overmixing.
- Pour batter into pan: Transfer the prepared batter into the buttered loaf pan, spreading it evenly.
- Bake the bread: Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean or with a few dry crumbs. If the top browns but the inside is still wet, tent loosely with foil and continue baking as needed.
- Cool and serve: Remove from the oven and let the bread cool in the pan for a few minutes. Then transfer to a wire rack to cool completely before slicing. Use a bread knife to cut slices to avoid crumbling.
- Storage: Wrap the bread well to keep at room temperature for up to 4 days. For longer storage, refrigerate up to 5 days or freeze.
Notes
- No mixer is needed, making cleanup easy. All ingredients can be mixed in one bowl if desired.
- This recipe is designed for an 8x4-inch loaf pan. If using an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes; a 9x5-inch pan requires 45 to 55 minutes but produces a flatter loaf.
- Use overripe bananas with at least half-browned peels and soft, browning flesh for best flavor and moisture.