Ingredients
Wet Ingredients
- 4 ripe bananas (about 1 ½ cups mashed)
- 2 large eggs
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Mash Bananas: In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth but still slightly chunky for texture.
- Combine Wet Ingredients: Mix the melted butter into the mashed bananas. Beat in the eggs one at a time to ensure even incorporation, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt thoroughly to distribute the leavening agent evenly.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet banana mixture using a spatula, mixing just until combined to avoid over-mixing which can toughen the bread.
- Pour Batter and Bake: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula for even baking. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix batter to keep the bread light and tender.
- You can add nuts or chocolate chips for variation if desired.
- Storage: Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American