Banana Bread (Print Version)
# Ingredients:
01 -
2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed).
02 -
1/3 cup (76g) butter, unsalted or salted, melted.
03 -
1/2 teaspoon baking soda.
04 -
1 pinch salt.
05 -
3/4 cup (150g) sugar.
06 -
1 large egg, beaten.
07 -
1 teaspoon vanilla extract.
08 -
1 1/2 cups (205g) all-purpose flour.
# Instructions:
01 -
Preheat the oven to 350°F (175°C): Butter an 8x4-inch loaf pan to prepare it for baking.
02 -
In a mixing bowl, use a fork to mash the ripe bananas until they’re completely smooth and uniform. Stir in the melted butter until well combined.
03 -
Add in the baking soda and a pinch of salt, followed by the sugar, beaten egg, and vanilla extract. Gently stir in the all-purpose flour until just incorporated.
04 -
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, with no wet batter clinging to it.
05 -
Once baked, remove the bread from the oven and let it cool in the pan for a few minutes. Carefully transfer it to a wire rack to cool completely before slicing and serving. Store wrapped at room temperature for up to 4 days, or refrigerate or freeze for longer storage.
# Notes:
01 -
The best bananas for this bread are overripe, with peels that are at least half brown and fruit that is soft and squishy.
02 -
For those with a sweet tooth, adjust the sugar to 1 cup. To dial down the sweetness, reduce it to 1/2 cup.
03 -
If using a larger loaf pan, baking times may vary, so check for doneness accordingly.
04 -
Wrapped properly, banana bread keeps well at room temperature for several days.
05 -
This recipe is perfect without a mixer, promoting an effortless clean-up.