Banana bread is a classic comfort food that’s perfect for using up overripe bananas.
This easy banana bread recipe is simple to make and yields a moist, flavorful loaf that’s perfect for breakfast, a snack, or dessert.
With its delightful aroma and delicious taste, it’s sure to become a household favorite.
Ingredients
- 2 to 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas and melted butter.
Mix in the baking soda and salt.
Stir in the sugar, beaten egg, and vanilla extract until well blended.
Add the flour to the banana mixture and stir until just incorporated.
Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Facts
Each serving of banana bread (1 slice) contains approximately:
- Calories: 200
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 200mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugars: 16g
- Protein: 3g
Frequently Asked Questions (FAQs)
Can I add nuts or chocolate chips to the banana bread?
Yes, you can add chopped nuts like walnuts or pecans, or chocolate chips to the batter. About 1/2 to 1 cup should be sufficient.
How should I store the banana bread?
Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. You can also use a mix of half whole wheat and half all-purpose flour for a balanced texture.
Can I freeze the banana bread?
Yes, you can freeze banana bread. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
What can I do if my bananas aren’t ripe enough?
If your bananas aren’t ripe enough, you can ripen them quickly by baking them in their peels at 300°F (150°C) for about 15-20 minutes until they turn black. Let them cool before mashing and using in the recipe.