Description
A soft, moist, and flavorful homemade banana bread made with ripe bananas and simple pantry ingredients. Perfect for breakfast, snacks, or dessert, this easy recipe delivers comfort in every slice.
Ingredients
Scale
- 3–4 very ripe bananas (about 1½ cups mashed)
- â…“ cup melted butter or neutral oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1½ cups all-purpose flour
- ½ teaspoon cinnamon (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Stir in melted butter or oil until combined.
- Add granulated sugar, brown sugar, beaten egg, and vanilla extract. Mix well.
- Sprinkle baking soda and salt over the mixture and stir to incorporate.
- Gently fold in flour (and cinnamon if using) until just combined. Do not overmix.
- Fold in walnuts or chocolate chips if desired.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for best sweetness and moisture.
- Avoid overmixing to keep the bread tender.
- Store at room temperature for up to 3 days or freeze slices for up to 3 months.
- For a healthier version, substitute part of the flour with whole wheat flour.
- Replace the egg with ¼ cup applesauce or a flax egg for an egg-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 215 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 25 mg