Classic Banana Bread
Equipment
- 2 Mixing bowls
- 1 Fork or potato masher
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
Ingredients
- 3 large ripe bananas mashed
- 75 gram unsalted butter melted
- 150 gram granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 190 gram all-purpose flour sifted
- 50 gram chopped walnuts optional
Instructions
- Preheat your oven to 175°C (350°F) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Stir the melted butter into the mashed bananas until fully combined.
- Add the sugar, beaten egg, and vanilla extract to the banana mixture and whisk until smooth.
- Sprinkle the baking soda and salt over the wet mixture and stir to incorporate evenly.
- Gently fold in the sifted all-purpose flour with a spatula until just combined and no dry streaks remain.
- If using, fold in the chopped walnuts, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Carefully transfer the loaf from the pan to a wire rack and let it cool for another 10 minutes before slicing and serving.
Notes
For best results, use very ripe bananas with plenty of brown spots, as they add natural sweetness and moisture to the bread; avoid overmixing after adding the flour to keep the crumb tender rather than dense, and check doneness a few minutes early since ovens vary. If the top is browning too quickly, loosely tent the loaf with foil for the last 10–15 minutes of baking. Letting the bread rest fully before slicing helps it set and slice more cleanly, and the flavor often improves by the next day—store tightly wrapped at room temperature for up to 3 days or freeze individual slices for quick snacks.
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