Description
This easy banana bread recipe is a classic, moist, and flavorful quick bread made with ripe bananas, a touch of vanilla, and simple pantry ingredients. Perfect for breakfast, snack, or dessert, it’s quick to prepare and baked to golden perfection in a loaf pan.
Ingredients
Scale
Banana Bread Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Combine Bananas and Butter: In a large bowl, mash the ripe bananas thoroughly. Stir in the melted butter until you have a smooth mixture.
- Add Sugar, Egg, and Vanilla: Mix the granulated sugar, beaten egg, and vanilla extract into the banana mixture. Stir until everything is fully combined.
- Add Dry Ingredients: Sprinkle the baking soda and salt over the wet ingredients. Then fold in the all-purpose flour gently, mixing just until combined to avoid overmixing, which can make the bread tough.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the surface evenly with a spatula.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
- Cool and Serve: Let the banana bread cool in the loaf pan for 10 minutes, then remove it and place on a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- You can add nuts or chocolate chips to the batter for variation.
- Make sure to grease or line the pan well to prevent sticking.
