Banana Bread

Delicious banana bread made with overripe bananas, easy to prepare, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Snack

Cuisine American

Servings slices

Calories 150 kcal

Equipment

8x4-inch loaf pan
mixing bowl
fork

Ingredients

2 to 3 medium very ripe bananas peeled (about 1 ¼ to 1 ½ cups mashed)
⅓ cup butter unsalted or salted, melted
½ teaspoon baking soda not baking powder
1 pinch salt
¾ cup sugar ½ cup if you would like it less sweet, 1 cup if more sweet
1 large egg beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour

Instructions

Preheat the oven to 350°F (175°C): Butter an 8x4-inch loaf pan.
Mash the bananas and add the butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the remaining ingredients: Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Bake the bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean.
Cool and serve: Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

Notes

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Keyword baking, Banana Bread, Quick Bread