Banana Bread
Moist, tender banana bread made with ripe bananas and pantry staples. Easy to bake, perfect for breakfast, snacks, or sharing.
Ingredients
- ⅓ cup (80 grams) unsalted butter, melted and slightly cooled
- 4 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
- ¾ cup (165 grams) granulated sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups (186 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and set aside.
- In a medium microwave-safe bowl, melt the butter. Set it aside to cool slightly while you prepare the bananas.
- In a large mixing bowl, mash the bananas using a fork or potato masher until mostly smooth with a few small lumps remaining.
- Add the melted butter, granulated sugar, egg, and pure vanilla extract to the mashed bananas. Mix well using a whisk or wooden spoon until fully combined.
- Add the all-purpose flour, baking soda, baking powder, and kosher salt to the wet ingredients. Use a rubber spatula or wooden spoon to gently stir the batter just until the dry ingredients are no longer visible. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 minutes. If the top is browning too quickly, loosely cover the pan with aluminum foil.
- Continue baking for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer to a wire rack to cool completely before slicing.