Description
This classic Banana Bread recipe offers a moist, flavorful loaf made with ripe bananas, melted butter, and a hint of vanilla. Perfect for breakfast, snacks, or dessert, it’s easy to prepare and yields a tender, sweet bread that keeps well at room temperature or in the fridge.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup (150g) sugar (adjust to taste: 1/2 cup for less sweet, 1 cup for more sweet)
- 1 1/2 cups (205g) all-purpose flour
Wet Ingredients
- 2 to 3 medium 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter to prevent sticking.
- Mash Bananas and Add Butter: In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas until well combined.
- Add Dry Ingredients and Mix: Mix in the baking soda and salt into the banana-butter mixture. Then stir in the sugar, beaten egg, and vanilla extract. Finally, add the all-purpose flour and mix until just incorporated.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly.
- Bake the Bread: Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. If the crust browns too quickly but the inside is still wet, tent the loaf loosely with foil and continue baking until fully cooked.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for a few minutes. Then take it out of the pan and cool completely on a wire rack. Slice with a bread knife and serve.
- Storage Tips: Wrap the banana bread well and keep it at room temperature for up to 4 days. For longer storage, refrigerate for up to 5 days or freeze for extended shelf life.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Adjust sugar quantity according to your sweetness preference.
- A bread knife helps to slice the banana bread without crumbling.
- Tent with foil if the bread crust browns excessively before interior is baked.
- Store wrapped tightly to retain moisture and freshness.
