Description
Moist, tender, and loaded with banana flavor, this ultimate banana bread recipe is a one-bowl wonder. Perfect for breakfast, snacking, or dessert, it’s easy to make and impossible to resist. This is your go-to recipe for using up ripe bananas and filling your kitchen with the comforting aroma of homemade goodness.
Ingredients
3 ripe bananas (about 1¼ to 1½ cups mashed)
1/3 cup melted butter (unsalted)
3/4 cup brown sugar (or white 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 oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large mixing bowl, mash the bananas with a fork until mostly smooth.
Stir in melted butter until combined.
Add sugar, egg, and vanilla; mix well.
Sprinkle baking soda and salt over the mixture and stir to blend.
Gently fold in flour, mixing just until no streaks remain.
If using, fold in nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
The riper the bananas, the sweeter and more flavorful the loaf.
For extra moist bread, reduce flour slightly and don’t overmix.
You can store banana bread wrapped at room temperature for up to 3 days or freeze it for up to 3 months.