Description
Classic moist and flavorful banana bread made with ripe bananas, butter, and a hint of vanilla. This easy-to-make loaf is perfect for breakfast, snacks, or dessert and yields a tender crumb with a rich banana aroma.
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 and prepare the pan: Preheat the oven to 350°F (175°C) and butter an 8×4-inch loaf pan thoroughly to prevent sticking during baking.
- Mash the bananas and add butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted butter until fully combined with the bananas.
- Add baking soda, salt, and sugar: Mix the baking soda and salt into the banana and butter mixture. Stir in the sugar, making sure it dissolves into the wet ingredients.
- Incorporate egg and vanilla: Add the beaten egg and vanilla extract to the mixture and stir well to combine evenly.
- Mix in the flour: Gradually fold in the all-purpose flour, mixing just until all ingredients are combined and you have a uniform batter. Avoid overmixing to keep the bread tender.
- Bake the banana bread: Pour the batter into the prepared loaf pan and smooth the top. 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 attached. If the crust browns too quickly but the center remains wet, tent the loaf with foil and continue baking until done.
- Cool and serve: Remove the banana bread from the oven and let it cool in the pan for a few minutes. Then, transfer the bread onto a wire rack and let it cool completely before slicing. Use a bread knife for clean slices. Store wrapped at room temperature for up to 4 days, refrigerate for up to 5 days, or freeze for longer storage.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and flavor.
- Adjust the sugar amount based on your sweetness preference: 1/2 cup for less sweet, 1 cup for sweeter bread.
- Butter can be salted or unsalted depending on preference; reduce added salt if using salted butter.
- Ensure not to overmix the batter to maintain a soft and tender crumb.
- Let the banana bread cool completely before slicing to avoid crumbling.
- Store wrapped tightly to retain moisture and freshness.
