Description
This moist and flavorful banana bread is easy to make with ripe bananas, melted butter, and a hint of cinnamon. Perfect for breakfast or a snack, you can customize it with nuts or chocolate chips for added deliciousness!
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar (can reduce to 1/2 cup for less sweetness)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 4×8 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Ensure there are no large lumps for a uniform texture.
- Add the melted butter to the mashed bananas and mix well until fully combined.
- Stir in the baking soda and salt, mixing thoroughly to activate the baking soda.
- Add the sugar, beaten egg, and vanilla extract to the banana mixture. Stir until well incorporated.
- Sprinkle the ground cinnamon into the mixture and stir until evenly distributed.
- Gradually add the all-purpose flour to the wet ingredients, stirring gently until just combined. A few lumps are fine; do not overmix.
- If desired, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes.
- Carefully transfer the bread to a wire rack to cool completely.
- Once cooled, slice the banana bread into even pieces and serve plain or with butter or cream cheese.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- To reheat frozen banana bread, thaw in the refrigerator overnight, then warm in the oven at 350°F (175°C) for about 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes