Imagine walking into a kitchen filled with the warm, irresistible aroma of freshly baked banana bread, so moist and rich that it practically melts in your mouth. This isn't just any banana bread - this is a slow-baked masterpiece that transforms humble, overripe bananas into a decadent treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned home chef, this recipe promises to deliver a foolproof, mouthwatering banana bread that's guaranteed to become your new go-to comfort food.
Prep Time: 15 mins
Cook Time: 1 hrs 10 mins
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9x5 inch loaf pan by greasing it with butter or lining with parchment paper.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Pour the melted butter into the mashed bananas and mix well, ensuring the butter is fully incorporated.
- Add the baking soda and pinch of salt to the banana-butter mixture, stirring to combine.
- Stir in the sugar, beaten egg, and vanilla extract until the mixture is smooth and well blended.
- Gradually fold in the all-purpose flour, mixing gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Place the pan in the preheated oven and bake at a low temperature of 325°F for approximately 1 hour and 10 minutes.
- Check for doneness by inserting a toothpick or cake tester into the center of the bread. It should come out clean or with just a few moist crumbs.
- Remove from the oven and let the banana bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be.
- Don't Overmix: Gently fold the flour until just combined to ensure a tender, soft crumb.
- Low and Slow Baking: The 325°F temperature allows for even cooking and prevents the outside from burning while keeping the inside moist.
- Check for Doneness: A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Cool Completely: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for 3-4 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 29g
Protein: g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
