Banana bread is a classic and comforting baked good that has been enjoyed by families for generations. This moist and flavorful bread typically consists of mashed ripe bananas, flour, sugar, eggs, and butter, all baked together to create a delicious and satisfying treat. Banana bread is often made with simple ingredients that are readily available in most kitchens, making it a convenient and easy dessert or snack option. It's also a great way to use up overripe bananas that might otherwise go to waste. Banana bread is versatile and can be customized to suit individual tastes, with options for additional ingredients such as nuts, chocolate chips, or spices. Whether you're looking for a sweet breakfast treat or a comforting snack, banana bread is a go-to recipe that is sure to please.
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PREP TIME: 10 mins
COOK TIME: 60 mins
TOTAL TIME: 70 mins
SERVINGS: 8 to 10 servings
YIELD: 1 loaf
Ingredients
- 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
Method
Preheat the oven and prepare the pan:
Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan.
Mash the bananas and add the butter:
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the remaining ingredients:
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Bake the bread:
Pour the batter into your prepared loaf pan.
Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
Cool and serve:
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.
| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 | |
| Amount per serving | |
| Calories | 220 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 20% |
| Cholesterol 35mg | 12% |
| Sodium 85mg | 4% |
| Total Carbohydrate 37g | 14% |
| Dietary Fiber 1g | 5% |
| Total Sugars 19g | |
| Protein 3g | |
| Vitamin C 3mg | 15% |
| Calcium 9mg | 1% |
| Iron 1mg | 6% |
| Potassium 156mg | 3% |
Tips:
- Use ripe bananas for the best flavor and texture.
- Use a combination of all-purpose flour and whole wheat flour for added nutrition.
- Add nuts, such as walnuts or pecans, for added texture and flavor.
- Use a loaf pan lined with parchment paper for easy removal.
- Let the banana bread cool completely before slicing to prevent it from falling apart.
FAQs:
Can I use frozen bananas instead of fresh?
Yes, you can use frozen bananas. Just make sure to thaw them completely before using them in the recipe.
Can I use a different type of flour?
Yes, you can use different types of flour, such as almond flour or gluten-free flour. However, the texture and flavor may differ from traditional banana bread.
Can I make banana bread ahead of time?
Yes, you can make banana bread ahead of time and store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Storage:
Leftover banana bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze banana bread, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or freezer bag for up to 3 months. Thaw the bread in the refrigerator overnight before reheating or serving.
