There is nothing quite like the smell of fresh banana bread baking in the oven. This recipe creates a perfectly moist loaf with a tender crumb and deep banana flavor, making it the ideal way to rescue those dark, overripe bananas sitting on your counter.
Ingredients
- 3-4 very ripe bananas, mashed (about 1.5 cups)
- 1/3 cup melted unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, stir the melted butter into the mashed bananas until combined.
- Mix in the granulated sugar, brown sugar, beaten egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and stir well.
- Gently fold in the flour until just combined; be careful not to overmix, as this can make the bread dense.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
For the best flavor, use bananas that are heavily spotted or almost entirely black. If you prefer a crunch, feel free to fold in 1/2 cup of chopped walnuts or semi-sweet chocolate chips before baking.
FAQ
How do I know when my bananas are ready for bread?
Your bananas are perfect for bread when the skins are brown or black and the fruit inside is very soft and fragrant.
Can I freeze this banana bread?
Yes, it freezes beautifully. Once fully cooled, wrap the loaf tightly in plastic wrap and aluminum foil; it will stay fresh in the freezer for up to three months.