Banana Bread
This moist and easy banana bread is made with ripe bananas, pantry staples, and zero fuss. Perfectly sweetened, tender, and baked in one bowl, it’s a go-to recipe for breakfast, snacks, or dessert. Make it your own by adjusting sugar, adding nuts, or swapping in whole grains.
Equipment
- 1 (8x4-inch) loaf pan – for baking the banana bread
- 1 medium mixing bowl – to mash bananas and mix ingredients
- 1 fork or potato masher – to mash bananas
- 1 spatula or wooden spoon – for stirring ingredients
- 1 bread knife – for slicing the cooled loaf
Ingredients
- 2 to 3 medium ripe bananas about 1 ¼ to 1 ½ cups mashed
- ⅓ cup 76g melted butter (unsalted or salted)
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup 150g granulated sugar (adjust to taste: ½ cup for less sweet, 1 cup for extra sweet)
- 1 large egg lightly beaten
- 1 teaspoon pure vanilla extract
- 1 ½ cups 205g all-purpose flour
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease or butter an 8x4-inch loaf pan, making sure to coat all corners to prevent sticking. Set aside.
- Mash the Bananas and Add Butter: In a large mixing bowl, use a fork or potato masher to mash the peeled ripe bananas until completely smooth and soft. Pour the melted butter over the mashed bananas and stir well until fully combined.
- Incorporate Leavening and Seasoning: Sprinkle in the baking soda and a pinch of salt. Stir gently to ensure both are evenly distributed throughout the banana mixture.
- Add Sugar, Egg, and Vanilla: Stir in the granulated sugar, followed by the beaten egg and vanilla extract. Mix until the wet ingredients form a cohesive, slightly thick batter.
- Fold in the Flour: Gradually add the all-purpose flour, stirring gently until just combined. Avoid overmixing to maintain a tender crumb in the finished bread.
- Bake Until Perfectly Done: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the center of the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.If the top browns before the center is done, loosely cover with foil and continue baking.
- Cool Before Slicing: Remove the loaf from the oven and let it cool in the pan for 5 to 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. A serrated bread knife will help create clean, even slices.
Notes
- Banana Ripeness is Key: For the best flavor and moisture, use bananas that are very ripe—skin should be heavily speckled or browned, and the inside soft and fragrant.
- Pan Size Adjustments: Using a slightly larger pan (like 8.5x4.5-inch or 9x5-inch) is fine, but the loaf will be wider and shorter. Reduce baking time slightly and begin checking for doneness around 45–55 minutes.
- Flavor Add-Ins: This banana bread is a great base recipe. Consider adding ½ cup chopped walnuts, chocolate chips, or a sprinkle of cinnamon for extra flavor.
- Storage Tips: Wrap cooled banana bread tightly and store at room temperature for up to 4 days, in the refrigerator for up to 5 days, or freeze slices or the whole loaf for longer storage.
