Description
This classic banana bread recipe is a moist and flavorful treat made with ripe bananas, butter, sugar, and vanilla. Perfect for breakfast, snack, or dessert, it yields a tender loaf with a rich banana aroma and a hint of sweetness. Easy to prepare and bake, it’s a timeless homemade favorite enjoyed by all ages.
Ingredients
Scale
Main 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 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly butter an 8×4-inch loaf pan to prevent sticking and set aside.
- Mash Bananas and Add Butter: In a mixing bowl, mash the very ripe bananas with a fork until smooth. Stir in the melted butter until well combined, forming a moist banana mixture.
- Add Baking Soda and Salt: Mix in the baking soda and a pinch of salt. The baking soda helps the bread rise while salt enhances the flavors.
- Incorporate Sugar, Egg, and Vanilla: Stir in the sugar, beaten egg, and vanilla extract into the banana mixture until fully blended.
- Add Flour: Gradually add the all-purpose flour and gently mix until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and flavor.
- Adjust sugar quantity based on your preferred sweetness level.
- Do not substitute baking soda with baking powder as it affects texture and rise.
- Check the bread at 55 minutes and cover with foil if edges brown too quickly.
- This bread stores well in an airtight container for up to 3 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (assuming 10 slices per loaf)
- Calories: 196 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
