Do you have a bunch of overripe bananas sitting on your kitchen counter and you’re not sure what to do with them? Well, we have the perfect solution for you! This banana bread recipe is not only delicious but also super easy to make. Plus, it’s a great way to use up those bananas and reduce food waste. So, let’s get started!
- 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
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Add the melted butter and mix well.
- Add baking soda and salt, and mix again.
- Stir in the sugar, beaten egg, and vanilla extract.
- Add the flour and mix just until combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the banana bread in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve, or store in an airtight container.
Serving Size: 1 slice
Saturated Fat: 4g
Preparation Time: 15 minutes
Baking Time: 50-60 minutes
Total Time: 1 hour 15 minutes
- Large mixing bowl
- Fork or potato masher
- 9×5 inch loaf pan
- Wire rack
Enjoy a slice of warm banana bread with a cup of coffee or tea for a cozy breakfast or afternoon snack. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
You can customize this banana bread recipe to your liking by adding different mix-ins such as:
- 1/2 cup chopped nuts (walnuts, pecans, almonds)
- 1/2 cup chocolate chips
- 1/2 cup dried fruit (raisins, cranberries, apricots)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
If you don’t have some of the ingredients on hand, you can use these substitutions:
- Butter: You can substitute with coconut oil or vegetable oil.
- Sugar: You can use brown sugar, honey, or maple syrup instead.
- Egg: You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or applesauce instead.
- Baking Soda: You can use baking powder instead, but use 3 teaspoons instead of 1 teaspoon.
You can store this banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. To thaw, let it sit at room temperature for a few hours, or microwave each slice for 30 seconds.
- Make sure to use ripe bananas with brown spots for the best flavor and texture.
- Don’t overmix the batter or the banana bread will be tough.
- Grease the loaf pan well to prevent sticking.
- You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, it’s done.
- Let the banana bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. This will prevent it from sticking to the pan.
This banana bread recipe is vegan-friendly if you use a flax egg or applesauce instead of a regular egg, and coconut oil instead of butter.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas that have been thawed. Just make sure to drain any excess liquid before using them.
Can I use a different type of flour?
You can use whole wheat flour, almond flour, or gluten-free flour instead of all-purpose flour. Just keep in mind that the texture and flavor might be slightly different.
Can I double the recipe?
Yes, you can double the recipe and bake it in two loaf pans. Just adjust the baking time accordingly.
Banana bread is one of those classic recipes that never gets old. This recipe is not only easy to make but also incredibly delicious. The combination of ripe bananas, butter, and sugar creates a moist and flavorful bread that is perfect for breakfast, snack, or dessert. Plus, you can customize it with your favorite mix-ins and substitutions. So, don’t let those overripe bananas go to waste, and give this recipe a try. We promise you won’t regret it!