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The Best Banana Bread Ever

This creamy, easy banana bread recipe uses just one bowl and is perfect for overripe bananas.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas Use overly ripe for more sweetness.
  • 1/3 cup melted butter Can substitute coconut oil for a vegan option.
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar Adjust depending on banana sweetness.
  • 1 large egg, beaten Can replace with a flax egg for a vegan version.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease mini loaf pans.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir the melted butter into the mashed bananas.
  4. Mix in the baking soda and salt.
  5. Stir in the sugar, beaten egg, and vanilla extract.
  6. Finally, mix in the flour until just incorporated (don't overdo it!).
  7. Pour the batter into the prepared mini loaf pans.
  8. Bake for about 25-30 minutes or until a toothpick comes out clean.
  9. Let cool before removing from the pans.

Notes

Serve warm with butter or honey. Leftover banana bread keeps well for about 4-5 days at room temperature. It can be refrigerated for a week or frozen for longer storage.