Banana Bread
A straightforward and cleanup-friendly banana bread recipe that requires no mixer. Ideal for using overripe bananas, it yields a moist loaf with rich banana flavor. Baking times vary slightly depending on the pan size used, so monitor closely for doneness.
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Ingredients
- 1 large egg beaten
- 3/4 cup 150g granulated sugar (adjust to 1/2 cup for less sweetness or 1 cup for more)
- 1 1/2 cups 205g all-purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup 76g melted butter, salted or unsalted
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 to 3 medium very ripe bananas peeled and mashed (approx. 1 1/4 to 1 1/2 cups)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8x4-inch loaf pan.
- Using a fork, thoroughly mash the bananas in a large mixing bowl until smooth. Stir in the melted butter to incorporate.
- Blend in the baking soda and salt, followed by the sugar, beaten egg, and vanilla extract, mixing thoroughly. Gently fold in the flour until just combined to avoid overmixing.
- Transfer the batter into the prepared loaf pan, spreading evenly.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs. If the top browns too quickly while the center remains underdone, tent with foil and continue baking until fully set.
- Remove from the oven and let the loaf rest in the pan briefly before transferring to a wire rack to cool completely. Once cooled, slice with a bread knife to prevent crumbling.
Notes
Store the banana bread at room temperature for up to 4 days if wrapped well. For extended preservation, refrigerate for up to 5 days or freeze. Adjust baking time for different loaf pan sizes: 47–57 minutes for an 8 1/2x4 1/2-inch pan, and 45–55 minutes for a 9x5-inch pan