Ingredients
- 2 to 3 medium (7” to 7-7/8” long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
Steps
- Preheat the oven to 350°F (175°C): Butter an 8x4-inch loaf pan.
- Mash the bananas and add the butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- Mix in the remaining ingredients: Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
- Bake the bread: Pour the batter into your 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.
- Cool and serve: Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf or freeze it.
- Enjoy!
Yield
1 loaf (8 to 10 servings)
Total Time
1 hr 10 mins