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2 banana bread recipe

Banana Bread

The only banana bread recipe you will ever need! Incredibly moist, packed with sweet banana flavor, and mixed entirely in one bowl for the easiest baking and cleanup.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium overripe bananas peeled and mashed (about 1 1/2 to 1 3/4 cups)
  • 1/2 cup 1 stick unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar or a mix of brown and white sugar
  • 1 large egg lightly beaten, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Equipment

  • Standard 9x5 inch metal loaf pan
  • Large mixing bowl
  • Potato masher or a sturdy fork
  • Silicone spatula or wooden spoon

Method
 

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a standard 9x5 inch metal loaf pan with butter or non-stick cooking spray, or line it with parchment paper for easy removal.
  2. Mash the Bananas: In a large mixing bowl, use a sturdy fork or a potato masher to mash the overripe bananas until they are mostly smooth with just a few small lumps remaining.
  3. Mix the Wet Ingredients: Pour the melted butter into the mashed bananas and stir well with a silicone spatula. Add the granulated sugar, the lightly beaten egg, and the vanilla extract. Stir until everything is thoroughly combined and smooth.
  4. Add the Dry Ingredients: Sprinkle the baking soda and salt evenly over the wet mixture and stir to mix them in completely. Finally, gently fold in the all-purpose flour. Mix just until the streaks of flour disappear into the batter. Do not overmix, or the bread will become tough and dense.
  5. Bake: Pour the batter into your prepared loaf pan and use your spatula to smooth the top into an even layer. Bake for 55 to 65 minutes, or until a toothpick inserted into the very center of the loaf comes out completely clean.
  6. Cool and Serve: Remove the pan from the oven and let the bread cool in the pan for 10 to 15 minutes. Carefully turn the banana bread out onto a wire cooling rack to cool completely before slicing.

Notes

The Secret to Moisture: The darker the bananas, the better the bread. Your bananas should be heavily speckled with black spots or entirely brown/black on the outside. This means the starches have converted to sugars, providing maximum moisture and natural sweetness.
Preventing Over-Browning: If the top of your loaf is getting too dark in the oven but the center is still wet, gently tent a piece of aluminum foil over the top of the pan for the final 15 to 20 minutes of baking.
Storage: Store the completely cooled banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. You can also freeze the whole loaf or individual slices wrapped in plastic and foil for up to 3 months.