Description
A simple, moist, and delicious banana bread recipe perfect for using up overripe bananas. Great for breakfast, snacking, or dessert.
Ingredients
Units
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C), and grease a 4×8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the sugar, beaten egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Stir in the flour until just incorporated. Do not overmix.
- Pour the batter into the greased loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes, then remove from pan and cool completely on a rack before slicing.
Notes
- Use very ripe bananas for best flavor and sweetness.
- You can add nuts or chocolate chips for variation.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
