Banana Bread
This wonderfully moist and fragrant banana bread is the ultimate way to use up overripe bananas.
Ingredients
- •3 ripe bananas, mashed
- •1/3 cup unsalted butter, melted (75g)
- •3/4 cup granulated sugar (150g)
- •1 large egg, beaten
- •1 teaspoon vanilla extract
- •1 teaspoon baking soda
- •Pinch of salt
- •1 and 1/2 cups all-purpose flour (180g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 4x8-inch loaf pan.
- 2
In a mixing bowl, mash the ripe bananas with a fork until smooth.
- 3
Stir the melted butter into the mashed bananas.
- 4
Mix in the sugar, beaten egg, and vanilla extract until well combined.
- 5
Sprinkle the baking soda and salt over the mixture and mix in.
- 6
Add the flour last, gently stirring just until incorporated and no flour streaks remain.
- 7
Pour the batter evenly into your prepared loaf pan.
- 8
Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- 9
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Chef tips
- Use bananas that are heavily speckled with brown spots for the best natural sweetness and flavor.
- Do not overmix the batter after adding the flour, or the bread will become dense rather than tender.
- Store the cooled banana bread wrapped tightly in plastic wrap at room temperature for up to 3 days.
✅ How it should turn out
The finished banana bread should have a beautifully domed, deep golden-brown crust with a tender, moist crumb that fills your kitchen with a sweet, comforting aroma.