Easy Moist Banana Bread
A simple and delicious recipe for moist banana bread made with ripe bananas, perfect for using up overripe fruit and great for any skill level.
Servings: 8 slices
Calories: 210kcal
Ingredients
For the banana bread
- 3 ripe bananas (mashed) Choose very ripe bananas with brown spots for the best sweetness.
- 80 ml melted butter
- 150 g sugar
- 1 large beaten egg
- 5 ml vanilla extract
- 5 g baking soda
- 1 g salt
- 190 g all-purpose flour Can be substituted with gluten-free flour.
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- Grease a 23×13 cm (9×5-inch) loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until they are nice and smooth.
- Stir in the melted butter until the mixture is well combined.
- Add the sugar, beaten egg, and vanilla extract. Mix everything together until evenly blended.
- Sprinkle the baking soda and salt over the mixture and stir gently to combine.
- Gradually add the flour to the bowl, stirring just until the flour disappears. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly across the pan.
Baking
- Bake in the preheated oven for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For serving, slice while still warm, spread with butter or cream cheese, or enjoy with a scoop of vanilla ice cream. Store leftovers in plastic wrap at room temperature for up to four days or freeze for up to three months.