Banana Bread
A moist and flavorful banana bread that's perfect for breakfast, snacks, or dessert. This recipe utilizes ripe bananas for maximum sweetness and versatility.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed Using very ripe bananas is critical for flavor.
- 1/3 cup melted butter
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar (or to taste) Possibly reduce sugar due to the sweetness of ripe bananas.
- 1 cup all-purpose flour Consider substituting half with whole wheat flour for added nutrition.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan.
- In a mixing bowl, combine the melted butter with the mashed bananas until well mixed.
- Add the baking soda and salt, continuing to stir until incorporated.
- Mix in the sugar, beaten egg, and vanilla extract, ensuring a homogeneous mixture.
- Gradually add the flour, folding it gently into the wet ingredients until just combined.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top if necessary.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Banana bread can be stored for up to three days at room temperature in an airtight container, or refrigerated for a week. For longer storage, freeze tightly wrapped, and thaw before serving. Customize with toppings like butter or cream cheese for added richness.