Banana Bread

This delicious banana bread recipe uses overripe bananas for a moist loaf that everyone will love.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Snack

Cuisine American

Servings slices

Calories 200 kcal

Equipment

8x4-inch loaf pan

Ingredients

2 to 3 medium very ripe bananas peeled, about 1 ¼ to 1 ½ cups mashed
⅓ cup butter unsalted or salted, melted
½ teaspoon baking soda not baking powder
1 pinch salt
¾ cup sugar ½ cup if you would like it less sweet, 1 cup if more sweet
1 large egg beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour

Instructions

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. Slice and serve.

Notes

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Keyword baked goods, banana bread, desserts, quick bread, snack