banana bread recipe
Print

Banana Bread Recipe

You don't need a blender / mixer for this recipe! Cleaning is also easy, if you want you can mix everything in one bowl.
The best bananas that can be used in banana bread are overripe bananas. The yellow skin must be at least half brown and the inside of the banana must be hard and brown.
Prep Time10 mins
Active Time55 mins
Total Time1 hr 5 mins
Course: Bread, Snack
Cuisine: American
Yield: 1 loaf
Calories: 229kcal
Author: xelila

Materials

  • 2 to 3 very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup melted butter unsalted or salted
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup 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 of all-purpose flour

Instructions

  • Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
  • 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 baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  • Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
  • 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. (A bread knife helps to make slices that aren't crumbly.)

Notes

To make Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350 degrees for 18-25 minutes.