Prep Time: 15 minutes | Cook Time: 55-65 minutes | Total Time: About 1 hour 20 minutes
Difficulty: Easy | Yield: 1 loaf (about 10 slices)
Ingredients
For the Banana Bread:
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3 large, very ripe bananas (about 1 ½ cups mashed)
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⅓ cup (75g) unsalted butter, melted and slightly cooled
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¾ cup (150g) granulated sugar
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1 large egg, at room temperature
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1 teaspoon pure vanilla extract
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1 ½ cups (190g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg (optional)
Optional Add-Ins:
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1 cup chopped walnuts or pecans
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⅔ cup chocolate chips
Equipment
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9×5 inch loaf pan
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Mixing bowls (medium and large)
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Whisk and wooden spoon or spatula
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Fork or potato masher
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Wire cooling rack
Instructions
1. Prepare and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the two long sides for easy removal.
2. Mash the Bananas
In a medium bowl, peel the ripe bananas. Using a fork or potato masher, mash them until smooth with only a few small lumps remaining. You should have about 1 ½ cups of mashed banana.
3. Combine Wet Ingredients
In a large mixing bowl, whisk together the melted (and slightly cooled) butter and granulated sugar until well combined. Add the egg and vanilla extract, whisking vigorously for about 1 minute until the mixture is smooth and slightly paler in color. Stir in the mashed bananas until fully incorporated.
4. Combine Dry Ingredients & Mix
In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). This ensures even distribution of the leavening agent and spices.
Add the dry ingredients to the wet banana mixture. Using a wooden spoon or spatula, gently fold everything together until just combined. A few streaks of flour are okay—do not overmix, as this leads to a tough, dense bread. If using nuts or chocolate chips, fold them in at this final stage.
5. Bake
Pour the thick batter into your prepared loaf pan, smoothing the top with your spatula. For a professional touch, you can slice an additional banana in half lengthwise and place it on top of the batter, cut side up.
Bake for 55 to 65 minutes. The bread is done when it is deeply golden brown, the top has a satisfying crack down the center, and a toothpick or skewer inserted into the thickest part comes out clean or with just a few moist crumbs (not wet batter). The loaf will also start to pull away slightly from the sides of the pan.
6. Cool Completely
Place the loaf pan on a wire cooling rack and let the bread cool in the pan for 15 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and place it directly onto the rack. Allow it to cool completely for at least 1 hour before slicing. This cooling period is crucial as it allows the structure to set, making for clean slices and concentrated flavor.
Tips for Success
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Banana Ripeness is Key: The blacker and spottier the bananas, the better. Overripe bananas are sweeter and pack more intense flavor, yielding a moister bread. If your bananas aren’t ripe enough, you can place them on a baking sheet in a 300°F oven (skin on) for 15-20 minutes until the peels blacken.
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Avoid Overmixing: Stir the batter until the flour disappears and no more. Overworking the gluten in the flour is the primary cause of a gummy, rubbery texture.
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Don’t Rush the Cooling: Slicing into warm banana bread is tempting, but it will be gummy and may crumble. Patience rewards you with perfect texture.
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Storage: Once completely cool, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Nutrition Information (Per Slice, based on 10 slices, without add-ins)
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Calories: ~215 kcal
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Total Fat: 7g
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Saturated Fat: 4g
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Cholesterol: 35mg
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Sodium: 270mg
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Total Carbohydrates: 37g
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Dietary Fiber: 1g
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Sugars: 20g
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Protein: 3g