Classic Banana Bread
This moist, golden-brown banana bread is the perfect way to turn overripe bananas into a comforting, aromatic treat.
Ingredients
- •3 very ripe bananas, mashed
- •1/3 cup melted butter (75g)
- •1/2 cup granulated sugar (100g)
- •1 large egg, lightly beaten
- •1 teaspoon vanilla extract
- •1 teaspoon baking soda
- •Pinch of salt
- •1 1/2 cups all-purpose flour (190g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 4x8 inch loaf pan.
- 2
In a large mixing bowl, stir the melted butter into the mashed bananas.
- 3
Mix in the baking soda and salt, then stir in the sugar, beaten egg, and vanilla extract.
- 4
Gently fold in the flour until just combined; do not overmix as this makes the bread tough.
- 5
Pour the batter into your prepared loaf pan and smooth the top.
- 6
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- Use bananas that have plenty of brown spots on the peel for the best natural sweetness and moisture.
- For a crunchier texture, fold in 1/2 cup of chopped walnuts or pecans before baking.
- Store the loaf in an airtight container at room temperature for up to 3 days, or freeze slices individually for a quick breakfast.
✅ How it should turn out
The finished loaf should have a deep golden-brown crust, a tender and moist crumb, and a warm, sweet aroma of caramelized bananas.