banana bread recipes
This delicious homemade banana bread is moist, flavorful, and easy to make! Perfect for breakfast or as a snack, this recipe uses overripe bananas to create a sweet, tender loaf that everyone will love.
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 9x5 inch loaf pan
- 1 oven
Ingredients
- 3 cups ripe bananas, mashed About 1 ½ cups mashed.
- ½ cup unsalted butter Melted.
- ¾ cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch salt salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan with butter or cooking spray.
- In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 ½ cups of mashed banana.
- Stir the melted butter into the mashed bananas. Mix well.
- Add the sugar, beaten egg, and vanilla extract. Mix until fully incorporated.
- Sprinkle the baking soda and salt over the mixture, then stir to combine.
- Gradually add the flour, and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Feel free to add nuts or chocolate chips for extra flavor and texture.
This banana bread can be stored at room temperature for 2-3 days or in the refrigerator for up to a week.
It can also be frozen for up to 3 months. Just slice and wrap each piece in plastic wrap before placing it in an airtight container or freezer bag.