Ingredients
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3–4 ripe bananas, mashed
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1/3 cup melted butter
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3/4 cup sugar (can reduce to 1/2 cup for less sweetness)
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1 large egg, beaten
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1 tsp vanilla extract
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1 tsp baking soda
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Pinch of salt
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1 1/2 cups all-purpose flour
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Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
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Preheat oven:
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350°F (175°C). Grease a 9×5-inch loaf pan.
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Mix wet ingredients:
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In a large bowl, mash bananas with a fork until smooth.
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Stir in melted butter, sugar, beaten egg, and vanilla.
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Combine dry ingredients:
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Sprinkle baking soda and salt over the banana mixture, then stir in flour.
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Mix until just combined; do not overmix.
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Fold in optional nuts or chocolate chips if using.
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Bake:
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Pour batter into prepared loaf pan.
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Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and serve:
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and enjoy plain, with butter, or even a little cream cheese.
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💡 Tips:
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Very ripe bananas (black-spotted) are best—they’re sweeter and more flavorful.
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You can freeze ripe bananas ahead of time and thaw when ready to bake.
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For extra moist banana bread, add 2–3 tbsp of sour cream or Greek yogurt to the batter.
I can also give a “super moist, ultra-rich banana bread” version that includes brown sugar, oil, and a hint of cinnamon. Do you want that?
