Simple Banana Bread
Equipment
- 1 Mixing bowl, large
- 1 Mixing bowl, medium
- 1 whisk or electric mixer
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 3 piece ripe bananas mashed
- 75 gram unsalted butter melted
- 150 gram granulated sugar
- 1 piece large egg beaten
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram salt
- 50 milliliter milk optional
- 75 gram chopped walnuts optional
- 75 gram chocolate chips optional
Instructions
- Preheat your oven to 175°C (350°F) and lightly grease or line a 9x5 inch loaf pan 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.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined, adding milk if the batter seems very thick.
- Fold in the chopped walnuts and chocolate chips if using, being careful not to overmix.
- Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into 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 to a cooling rack and let it cool for at least another 10 minutes before slicing and serving.
Notes
For best flavor, use very ripe bananas with plenty of brown spots, as they add more sweetness and moisture to the bread; avoid overmixing once the flour is added to keep the crumb tender, and check doneness early since ovens vary—if the top is browning too quickly, loosely tent with foil during the last 10–15 minutes of baking, and remember that banana bread often tastes even better the next day after resting, so consider baking it in advance and storing it tightly wrapped at room temperature.
Tried this recipe?Let us know how it was!