Are you craving something sweet and comforting? Look no further than this recipe for banana bread! Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and will leave you with a delicious treat that’s perfect for breakfast, dessert, or a snack. So 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. Grease a 9×5 inch loaf pan with cooking spray.
- In a large mixing bowl, combine the mashed bananas and melted butter.
- Add in the baking soda, salt, and sugar. Mix well.
- Stir in the beaten egg and vanilla extract.
- Gradually add in the flour, mixing 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.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
One serving of this banana bread (1/10 of the loaf) contains approximately:
- Calories: 206
- Carbohydrates: 35g
- Fat: 6g
- Protein: 3g
- Sugar: 18g
- Sodium: 203mg
Cooking Time
This recipe takes approximately 10-15 minutes to prepare and 50-60 minutes to bake.
Equipment
- 9×5 inch loaf pan
- Mixing bowl
- Spatula
- Measuring cups and spoons
- Wire rack
Serving Suggestions
This banana bread is delicious on its own, but you can also try serving it with a dollop of whipped cream or a drizzle of honey. It’s also great toasted with a bit of butter for breakfast!
Variations
If you want to mix things up, try adding in some chocolate chips or chopped nuts to the batter before baking. You could also try using different types of flour, such as whole wheat or almond flour, for a healthier twist.
Substitutions
If you don’t have any butter on hand, you can substitute it with coconut oil or vegetable oil. You could also try using brown sugar instead of white sugar for a deeper flavor.
Storage
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. You can also freeze the bread for up to 3 months.
Tips
- Make sure your bananas are ripe and mashed well for the best flavor and texture.
- Don’t overmix the batter – this can lead to tough bread.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
This recipe makes one 9×5 inch loaf of banana bread.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas in this recipe. Just make sure to thaw them before mashing.
Can I use a different type of pan?
Sure! You can use a different size or shape of pan, but just keep in mind that the baking time may need to be adjusted.
Can I double the recipe?
Absolutely! Just make sure to use a larger mixing bowl and pan, and adjust the baking time as needed.
This recipe for banana bread is a classic for a reason – it’s easy to make and always delicious. Whether you’re a seasoned baker or just starting out, this recipe is a great one to have in your repertoire. So next time you have some ripe bananas on hand, give this recipe a try and see for yourself how tasty it can be!