banana bread recipes
This moist and delicious banana bread is the perfect way to use up overripe bananas. It’s easy to make and great for breakfast, snacks, or dessert.
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 measuring cups
- 1 measuring spoons
- 1 loaf pan (9x5 inches)
- 1 whisk
- 1 rubber spatula
- 1 oven
Ingredients
- 3 pieces ripe bananas About 1 ½ cups mashed, ensure they are overripe for best flavor.
- 1/3 cup melted butter
- 1 teaspoon baking soda
- a pinch salt
- 3/4 cup sugar
- 1 large egg Beaten.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts or chocolate chips Optional add-in.
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas until well combined.
- Mix in the baking soda and salt.
- Stir in the sugar, beaten egg, and vanilla extract until evenly mixed.
- Gradually fold in the flour using a rubber spatula, mixing until just combined. If desired, add in nuts or chocolate chips.
- Pour the batter into a greased loaf pan and spread evenly.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure the bananas are overripe for the best flavor and sweetness.
You can store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to experiment with add-ins such as dried fruits or spices like cinnamon for added flavor.