Description
This delicious banana bread recipe is a perfect way to use up overripe bananas. It’s moist, flavorful, and easy to make, making it a great treat for breakfast or a snack.
Ingredients
Units
Scale
-
Main Ingredients:
- 2 to 3 medium very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup butter, unsalted or salted, melted
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar (adjust according to desired sweetness)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix wet ingredients: In a mixing bowl, mash the bananas. Add melted butter and mix well. Stir in baking soda and salt.
- Add sugar and egg: Mix in sugar, beaten egg, and vanilla extract until well combined.
- Add flour: Gradually add flour and mix until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can add nuts, chocolate chips, or dried fruits to the batter for added texture and flavor.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg