Banana Bread
A delightful and comforting loaf that transforms ripe bananas into a moist treat, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed Ensure bananas are ripe for sweetness.
- ⅓ cup melted butter Can substitute with vegetable oil or applesauce.
- 1 large egg, beaten Use room temperature for best results.
- 1 teaspoon vanilla extract Enhances the flavor.
Dry Ingredients
- 1 teaspoon baking soda Leavening agent for the bread.
- 1 pinch salt Balances the sweetness.
- ¾ cup sugar Can be reduced to 1/2 cup for less sweetness.
- 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter, then add baking soda and salt. Mix well.
- Mix in the sugar, beaten egg, and vanilla until combined.
- Add the flour and stir until just incorporated; do not overmix.
Baking
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Cooling
- Let the banana bread cool in the pan for about 10 minutes.
- Transfer it to a wire rack to cool completely.
Notes
Banana bread can be spread with butter or cream cheese; pairs well with coffee or tea. Can be stored at room temperature for up to 3 days, or in the fridge for about a week. For longer storage, freeze slices tightly wrapped in foil.
