Description
This classic banana bread recipe delivers a moist, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, melted butter, and a hint of vanilla, it’s easy to prepare and bakes to golden perfection with a tender crumb.
Ingredients
Units
Scale
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 1/2 cups (205g) all-purpose flour
- 3/4 cup (150g) sugar (adjust to 1/2 cup for less sweet or 1 cup for more sweet)
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Butter an 8×4-inch loaf pan to prevent sticking.
- Mash the bananas and mix in butter: In a mixing bowl, mash the very ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas until fully combined.
- Add dry and wet ingredients: Mix in the baking soda and salt. Then stir in the sugar, beaten egg, and vanilla extract. Finally, fold in the all-purpose flour until just incorporated, avoiding overmixing to keep the bread tender.
- Pour batter and bake: Pour the finished batter into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly while the center remains wet, cover loosely with foil and continue baking.
- Cool and serve: Remove the loaf from the oven and let it cool in the pan for a few minutes. Then transfer the banana bread to a wire rack to cool completely before slicing. Use a bread knife for clean slices.
- Storage tips: Wrap the banana bread well. It can be kept at room temperature for up to 4 days, refrigerated for up to 5 days, or frozen for longer storage.
Notes
- Very ripe bananas are key to achieving maximum flavor and sweetness.
- Adjust sugar quantity according to your preferred sweetness.
- Avoid using baking powder, as baking soda reacts with the bananas to help the bread rise.
- Use room temperature egg for easier mixing and better texture.
- If the loaf browns too quickly, tent with foil to prevent overbrowning while baking through.
- For best results, cool completely before slicing to reduce crumbling.
