Go Back
–+ servings

Simple Banana Bread

Please rate us
This simple banana bread is moist and flavorful, perfect for using up overripe bananas and great for breakfast or snacks.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • ½ cup butter, melted Creates a moist crumb
  • 1 cup sugar Can swap for brown sugar for a deeper flavor
  • 1 large egg Can substitute with 1 tbsp flaxseed meal + 3 tbsp water or ¼ cup applesauce
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour Can replace up to ¼ cup with whole wheat pastry flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Main Ingredients
  • 3 large ripe bananas Use very ripe bananas for the best flavor

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. In a bowl, mash the bananas with a fork until mostly smooth; a few small lumps are fine.
  3. Stir in the melted butter and sugar until combined.
  4. Add the egg (or chosen substitute) and vanilla; mix well.
  5. Sprinkle baking soda and salt over the banana mixture, then fold in the flour gently. Don’t overmix — stop when you no longer see dry streaks.
  6. Pour batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50–65 minutes. Start checking at 50 minutes: a toothpick inserted in the center should come out clean or with a few moist crumbs.
  2. Cool in the pan on a rack for 15 minutes, then remove and cool another 10–20 minutes before slicing.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

Best enjoyed warm with butter or cream cheese. Keep wrapped tightly at room temperature up to 2 days, in the fridge up to 5-7 days, or freeze for up to 3 months.
Tried this recipe?Let us know how it was!