Banana Bread
This classic banana bread is perfectly moist, tender, and packed with banana flavor. It's foolproof, uses simple pantry ingredients, and is the perfect way to use up overripe bananas. The recipe requires minimal mixing and delivers consistent, delicious results every single time.
Equipment
- Large mixing bowl
- Fork or potato masher For mashing bananas
- Wooden spoon or spatula
- 9x5 inch loaf pan
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3 large very ripe bananas about 1 to 1 1/4 cups or 300-375g mashed, the spottier the better
- 1/3 cup butter 75g, melted
- 3/4 cup granulated sugar 150g
- 1 large egg beaten
- 1 teaspoon vanilla extract 5ml
- 1 teaspoon baking soda 5g
- salt pinch
- 1 1/2 cups all-purpose flour 190g
- 1/2 teaspoon cinnamon optional, for extra warmth
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly with butter or cooking spray, getting into all corners.
- Peel bananas and place in large mixing bowl, then mash with fork or potato masher until mostly smooth with just a few small lumps remaining.
- Add melted butter to mashed bananas and stir until well combined, then mix in beaten egg and vanilla extract.
- Sprinkle sugar over banana mixture and stir thoroughly, then add baking soda and salt, stirring gently until evenly distributed.
- Add all flour at once and gently fold into wet ingredients just until no dry flour streaks remain, being careful not to overmix.
- Pour batter into prepared loaf pan, spread evenly, and bake for 55-65 minutes until toothpick inserted in center comes out clean or with just a few moist crumbs.
- Cool in pan for 10 minutes, then run knife around edges, turn out onto cooling rack, and let cool at least 30 minutes before slicing.
Notes
- Use very ripe bananas with lots of brown spots or even black skins for maximum sweetness and banana flavor.
- Don't overmix the batter after adding flour - mix just until incorporated to avoid tough, dense bread.
- If top browns too quickly, tent with foil during the last 15-20 minutes of baking.
- Test doneness at 55 minutes - toothpick should come out clean or with moist crumbs, not wet batter.
- Store wrapped tightly at room temperature for up to 4 days, or refrigerate for up to 1 week.
- Freezes beautifully for up to 3 months - wrap individual slices in plastic wrap then foil.
- Add 1/2 to 3/4 cup chocolate chips, chopped walnuts, or pecans for variation.
- Measure flour by spooning into measuring cup and leveling off, not scooping directly from bag.
- Can be made into muffins - fill cups 2/3 full and bake at 350°F for 18-22 minutes.
- For extra moist bread, line pan with parchment paper for easy removal.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 4IUVitamin C: 4mgCalcium: 2mgIron: 6mg
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