Banana Bread
A classic comfort food that is moist, sweet, and perfect for breakfast or a snack, made with ripe bananas and simple ingredients.
Ingredients
Main Ingredients
- 2 to 3 medium very ripe bananas, peeled and mashed (about 1 1/4 to 1 1/2 cups) Make sure the bananas are very ripe for the best flavor.
- 1/3 cup unsalted or salted butter, melted
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar Use 1/2 cup for less sweet or 1 cup for sweeter bread.
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can substitute part of it with whole wheat flour for added nutrition.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Butter an 8×4 inch loaf pan.
- In a mixing bowl, mash the ripe bananas until completely smooth, then stir in the melted butter.
- Mix in the baking soda, salt, sugar, beaten egg, and vanilla extract.
- Stir in the flour until just combined.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- If the outside is browned but the center is still wet, loosely tent the loaf with foil and continue baking.
- Remove from the oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Wrapped well, the banana bread will keep at room temperature for 4 days; for longer storage, refrigerate for up to 5 days or freeze. Enjoy warm or at room temperature, plain or with butter or cream cheese.