Easy Banana Bread
Discover baking bliss with our simple Banana Bread recipe. Enjoy moist, flavorful slices for a delightful weekend treat.
Ingredients
- 3 medium-sized overripe bananas mashed
- 1 1/2 cups all-purpose flour (205g)
- 1/2 tsp baking soda
- 1 pinch salt
- 3/4 cup sugar (150g)
- 3/4 tsp ground cinnamon
- 1/3 cup butter, unsalted or salted (76g) melted
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 4x8 inch (10x20 cm) loaf pan, or line it with parchment paper.
- Mash the Bananas: In a mixing bowl, peel the very ripe bananas and mash them using a fork or a potato masher until mostly smooth. Some small lumps are okay for added texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt.
- Add Sugar and Cinnamon: To the mashed bananas, add the sugar and ground cinnamon. Mix well until the sugar is dissolved and the mixture is evenly combined. I used brown sugar to give the banana bread deep color but feel free to use white sugar!
- Incorporate Wet Ingredients: Pour the melted butter into the banana mixture and stir until incorporated. Then, beat in the egg and vanilla extract until the batter is smooth.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are normal.
- Transfer to Loaf Pan: Pour the banana bread batter into the prepared loaf pan and spread it evenly.
- Bake: Place the pan in the preheated oven and bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing and serving.
- Enjoy: Slice the cooled banana bread and enjoy it as a delicious snack or breakfast treat!
Notes
Baking times may vary slightly depending on your oven, so keep an eye on the bread as it bakes. If the top of the bread starts to brown too quickly, you can loosely cover it with aluminum foil during the last portion of baking.