Description
A soft, tender, and incredibly moist banana bread made with simple pantry staples and ripe bananas for rich, natural sweetness in every bite.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- Stir in melted butter, then mix in sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the banana mixture and stir gently until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for best flavor and sweetness.
- Avoid overmixing to prevent dense texture.
- Add 1/2 cup chopped walnuts, pecans, or chocolate chips for variation.
- Substitute each egg with 1/4 cup unsweetened applesauce or a flax egg for an egg-free version.
- Store wrapped at room temperature for up to 3 days, refrigerate up to 1 week, or freeze slices up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
