This banana bread is a cozy, easy loaf that turns over-ripe bananas into a soft, moist treat. It’s simple to make — just one bowl is needed — and the result is sweet, comforting, and perfect for breakfast, snacks or dessert. It’s a great way to use those bananas that have turned too soft to eat on their own.
Ingredients
- 3 ripe bananas (very ripe — the darker and softer, the better)
- ⅓ cup melted butter (salted or unsalted)
- ¾ cup sugar (you can reduce slightly if you prefer it less sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- 1½ cups all-purpose flour
Recipe Info
- Prep Time: ~10 minutes
- Cook Time: 50–60 minutes
- Total Time: ~60–70 minutes
- Servings: 1 loaf (about 8–10 slices depending on slice thickness)
- Cuisine: American / Home baking
- Course: Breakfast, Snack, or Dessert
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan well.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until combined.
- Mix in the sugar, beaten egg, and vanilla extract.
- Sprinkle in the baking soda and salt; stir gently to combine.
- Add the flour and stir until just combined — avoid overmixing.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (or slice while still slightly warm if preferred).
Tips & Variations
- Use very ripe bananas — the sweeter and softer they are, the more flavor and moisture the bread will have.
- Don’t overmix once you add flour; mix only until the flour disappears to keep the bread tender.
- If you like, you can gently fold in extras like chocolate chips, chopped nuts, or a sprinkle of cinnamon just before baking.
- You can also turn this batter into muffins: pour into a lined muffin tin and bake about 20–25 minutes (watch for doneness).
- For a slightly lighter loaf, reduce sugar a bit, or try using half butter and half plain yogurt (though that changes the original a bit).
Approximate Nutrition (per slice, assuming ~10 slices)
- Calories: ~ 200–220 kcal
- Carbohydrates: moderate to high (from banana, sugar, flour)
- Fat: moderate (from butter and egg)
- Protein: small to moderate (from egg, banana)
(Actual values vary depending on banana size, slice thickness, and any added mix-ins.)
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a loaf pan well.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until combined.
- Mix in the sugar, beaten egg, and vanilla extract.
- Sprinkle in the baking soda and salt; stir gently to combine.
- Add the flour and stir until just combined — avoid overmixing.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (or slice while still slightly warm if preferred).
Notes
- Carbohydrates: moderate to high (from banana, sugar, flour)
- Fat: moderate (from butter and egg)
- Protein: small to moderate (from egg, banana)
FAQs
- Can I use less sugar if my bananas are very sweet?
Yes — you can reduce the sugar slightly according to your taste. - What if I don’t have melted butter — can I use oil?
Butter gives the classic taste and richness; substituting oil may change texture and flavor slightly. - How to know when it’s done?
Insert a toothpick or skewer into the center; if it comes out clean (or with a few moist crumbs), the bread is done. - Can I make banana bread muffins instead of one loaf?
Yes — pour batter into a lined muffin tin; bake about 20–25 minutes or until a toothpick comes out clean. - How to store leftover banana bread?
Wrap the cooled loaf tightly, and store at room temperature for 2–3 days, or in the fridge up to a week.
