Description
A deliciously moist banana bread, perfect for using up overripe bananas and great for busy mornings or a quick dessert.
Ingredients
- 3 ripe bananas, mashed (about 1 to 1 1/2 cups)
- 1/3 cup (75 g) melted butter
- 3/4 cup (150 g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (190 g) all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.
- Mash the bananas in a large bowl until mostly smooth, leaving a few small lumps.
- Stir the melted butter into the mashed bananas until fully combined.
- Add the sugar, beaten egg, and vanilla, mixing until well blended.
- Sprinkle the baking soda and salt over the mixture, stirring gently to incorporate.
- Add the flour in one go and fold lightly until just combined; be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 60 minutes, checking for doneness at 50 minutes with a toothpick.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a richer flavor, substitute 1/4 cup of butter with sour cream or Greek yogurt. To make it gluten-free, use a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American