Are you tired of throwing away overripe bananas? Don’t let them go to waste! Instead, turn them into a delicious and moist banana bread. This recipe is easy to make and packed with flavor. Plus, it’s a great way to use up any bananas that are past their prime. So, grab your mixing bowl and let’s get baking!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, melted butter, baking soda, and salt.
- Stir in the sugar, beaten egg, and vanilla extract.
- Add the flour and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the banana bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve!
Nutritional Information
Serving Size: 1 slice
Calories: 220
Fat: 7g
Carbohydrates: 38g
Protein: 3g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Equipment
- 9×5 inch loaf pan
- Mixing bowl
- Spatula
- Wire rack
Serving Suggestions
Enjoy a slice of banana bread with a cup of coffee or tea for a delicious breakfast or snack. You could also serve it warm with a scoop of vanilla ice cream for a decadent dessert.
Variations
Add some chopped nuts, such as walnuts or pecans, to the batter for some extra crunch. You could also mix in some chocolate chips or dried fruit, such as cranberries or raisins, for a different flavor.
Substitutions
If you don’t have any butter, you could use coconut oil or vegetable oil instead. You could also swap out the all-purpose flour for whole wheat flour or gluten-free flour if needed.
Storage
Store leftover banana bread in an airtight container at room temperature for up to 3 days. You could also wrap it tightly in plastic wrap and freeze for up to 3 months.
Tips
- Make sure your bananas are really ripe for the best flavor and texture.
- Don’t overmix the batter – mix until just combined for a tender crumb.
- If your banana bread is browning too quickly in the oven, cover it loosely with foil for the remainder of the baking time.
Notes
This recipe makes 1 loaf of banana bread, which yields about 8-10 slices.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas that have been thawed. Just make sure to drain off any excess liquid before using them in the recipe.
Can I use a different type of sugar?
Yes, you could use brown sugar or coconut sugar instead of white sugar if you prefer.
Can I make this recipe vegan?
Yes, you could use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg, and use vegan butter or coconut oil instead of regular butter.
Personal Thoughts
This banana bread recipe is one of my favorites. It’s so easy to make and always turns out moist and flavorful. I love how it uses up any overripe bananas that I have on hand, and it’s perfect for breakfast, snack, or dessert. The addition of some chopped nuts or chocolate chips is a great way to switch up the flavor. Give this recipe a try – I promise you won’t be disappointed!