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Classic Banana Bread

A warm, sweet, and easy-to-make banana bread that’s perfect for using overripe bananas and is a crowd-pleaser for all ages.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas The riper the bananas, the sweeter the bread.
  • 1/3 cup melted butter
  • 1 tsp baking soda
  • 1 pinch salt
  • 3/4 cup sugar Can substitute with brown sugar or honey for variation.
  • 1 large egg, beaten Can substitute with flaxseed meal for vegan option.
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour Can replace with whole wheat flour for a healthier option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
  3. Mix in the baking soda and salt.
  4. Stir in the sugar, beaten egg, and vanilla extract.
  5. Mix in the flour until just incorporated.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 60-65 minutes or until a toothpick inserted comes out clean.
  3. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

For variations, consider adding nuts, chocolate chips, or spices such as cinnamon or nutmeg. Store banana bread in an airtight container at room temperature for up to 4 days, in the fridge for about a week, or freeze for up to 3 months.