Description
This classic banana bread recipe features ripe bananas, melted butter, and a hint of vanilla. Moist, flavorful, and simple to make, it’s perfect for breakfast, snacks, or dessert. The bread is baked to golden perfection with a tender crumb, making it a beloved homemade treat.
Ingredients
Units
Scale
Banana Bread 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
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Butter an 8×4-inch loaf pan to ensure the bread does not stick.
- Mash the bananas and mix in butter: In a mixing bowl, mash the ripe bananas thoroughly with a fork until smooth. Stir the melted butter into the mashed bananas until fully combined.
- Add dry ingredients and mix: Sprinkle in the baking soda and salt, then stir to combine. Next, add the sugar, beaten egg, and vanilla extract, mixing well. Finally, fold in the all-purpose flour until just incorporated, being careful not to overmix.
- Pour batter and bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few dry crumbs. If the crust browns too quickly but the center isn’t done, tent the loaf loosely with aluminum foil and continue baking.
- Cool and serve: Remove the banana bread from the oven and let it cool in the pan for a few minutes. Then transfer the loaf onto a wire rack to cool completely before slicing. Use a bread knife to cut to avoid crumbling. Wrap well for storage; it keeps for up to 4 days at room temperature, 5 days refrigerated, or longer if frozen.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- If you prefer a less sweet bread, reduce sugar to 1/2 cup; for sweeter, increase to 1 cup.
- Ensure not to overmix the batter to keep the bread tender.
- Allow the bread to cool completely for easier slicing and better texture.
- Storage: wrap the bread tightly to maintain freshness. Freeze for extended storage.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
