Description
This ultra moist banana bread is fluffy, flavorful, and easy to make with ripe bananas and pantry staples. Perfect for breakfast, snacking, or dessert, and endlessly customizable with add-ins like chocolate chips or nuts.
Ingredients
3–4 overripe bananas, mashed (about 1½ cups)
1/3 cup melted butter
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1½ cups all-purpose flour
Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the sugar, beaten egg, and vanilla extract until well combined.
- Sprinkle the baking soda and salt over the mixture and stir again.
- Add the flour and mix just until combined, being careful not to overmix.
- If using walnuts or chocolate chips, fold them in now.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use deeply speckled or black bananas for best flavor and sweetness.
Do not overmix the batter to keep the bread moist and tender.
Store at room temperature for up to 3 days or refrigerate for up to a week.
Freeze slices or the whole loaf for up to 3 months.
To make muffins, bake in a muffin tin at 350°F for 18–22 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
