Description
This classic banana bread is moist, flavorful, and incredibly easy to make. Perfect for breakfast or as a snack, it’s a great way to use up overripe bananas.
Ingredients
Scale
- 3 medium bananas, very ripe and mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) and butter an 8×4-inch loaf pan.
- Mix Wet Ingredients: In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
- Combine Ingredients: Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour last.
- Prepare the Pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover with aluminium foil during the last 10 minutes of baking.
- Cool: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store the banana bread in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. You can also freeze the bread for up to 3 months.
- Variations: You can add 1/2 cup of chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 196
- Sugar: 17g
- Sodium: 181mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg