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Rich Banana Bread

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This comforting banana bread recipe transforms very ripe bananas into a moist and tender loaf, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas (lots of brown spots) for best flavor.
  • 1/3 cup melted butter Cool slightly before adding to avoid cooking the egg.
  • 1 teaspoon baking soda The leavening that lifts the loaf.
  • 1 pinch salt Balances sweetness.
  • 3/4 cup granulated sugar Reduce to 2/3 cup if you prefer less sweet.
  • 1 large egg, beaten For structure; can use a flax egg for egg-free version.
  • 1 teaspoon vanilla extract Flavor enhancer.
  • 1 cup all-purpose flour Can substitute half with whole wheat flour.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. Stir the melted butter into the mashed bananas until combined.
  4. Mix in the baking soda and salt until evenly distributed.
  5. Add the sugar, beaten egg, and vanilla extract. Mix until smooth.
  6. Gently fold in the flour with a spatula until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Optionally, sprinkle chopped nuts, oats, or chocolate chips on top.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the loaf cool in the pan for 10-15 minutes, then transfer to a rack to cool completely before slicing.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g

Notes

Store room temperature for up to 2 days. Refrigerate up to 5 days, bring to room temperature to serve. Freezes for up to 3 months.
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