Description
A moist and tender banana bread made with ripe bananas, a hint of vanilla, and just the right amount of sweetness — a timeless classic perfect for breakfast or snacking.
Ingredients
- 2 to 3 very ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large mixing bowl, mash bananas until smooth. Stir in melted butter.
- Mix in sugar, beaten egg, and vanilla extract until well combined.
- Sprinkle baking soda and salt over mixture, then stir in flour until just incorporated. Do not overmix.
- Pour batter into prepared loaf pan.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, add 1/2 cup chopped walnuts or chocolate chips.
- Overripe bananas with lots of brown spots make the best banana bread.
- Store wrapped at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American