Classic Moist Banana Bread (Printable Version)
Soft, moist banana loaf made with ripe bananas. Simple prep in one bowl and bakes with pantry staples.
# Ingredients:
→ Main Ingredients
01 -
2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
02 -
1/3 cup (76g) butter, unsalted or salted, melted
03 -
1/2 teaspoon baking soda
04 -
1 pinch salt
05 -
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
06 -
1 large egg, beaten
07 -
1 teaspoon vanilla extract
08 -
1 1/2 cups (205g) all-purpose flour
# Steps:
01 -
Preheat the oven to 350°F (175°C). Butter an 8x4-inch loaf pan.
02 -
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
03 -
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour until just incorporated.
04 -
Pour the batter into the 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. If the loaf browns too quickly, loosely tent with foil and continue baking until fully cooked.
05 -
Remove from oven and let the loaf cool in the pan for a few minutes. Then remove the loaf and allow it to cool completely before slicing and serving. Store wrapped at room temperature for up to 4 days, or refrigerate for up to 5 days. For longer storage, freeze the loaf.
# Notes:
01 -
The best bananas for this recipe are overripe with at least half-browned peels and squishy insides.
02 -
If baking in a 9x5-inch pan, check for doneness earlier (45 to 55 minutes).
03 -
Use a bread knife for cleaner slices.