Classic Homemade Banana Bread
This wonderfully moist banana bread is the perfect way to rescue overripe bananas before they go to waste. With its golden crust and tender crumb, it makes a comforting breakfast or afternoon snack the whole family will love.
🛒 Ingredients
10 servings
- 3 to 4 very ripe bananas (about 300 g / 10 oz)
- ⅓ cup (80 ml) melted unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- A pinch of fine salt
- 1½ cups (180 g) all-purpose flour
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9×5 inch (22 cm) loaf pan.
- 2
Peel the bananas and mash them thoroughly in a large bowl with a fork until mostly smooth.
- 3
Stir in the melted butter until fully combined with the banana purée.
- 4
Add the sugar, beaten egg, and vanilla extract. Mix until the batter is uniform.
- 5
Sprinkle in the baking soda, baking powder, and salt. Stir briefly to incorporate.
- 6
Add the flour all at once and fold gently with a spatula — avoid overmixing to keep the bread tender.
- 7
Pour the batter into the prepared pan and bake 55–60 minutes, until a toothpick inserted in the centre comes out clean.
- 8
Cool in the pan for 10 minutes, then transfer to a wire rack before slicing.
💡 Chef's Tip
The blacker and spottier the bananas, the sweeter and more flavourful your bread. Fold in a handful of chopped walnuts or dark chocolate chips for an indulgent twist.
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