Banana Bread
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Banana Bread
This banana bread comes out moist, tender, and full of banana flavor, with a crackly top and no dense middle. The key is using very ripe, heavily spotted bananas and stirring the batter just until combined. This recipe fills one standard loaf pan and slices cleanly once cooled.
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Directions
- Heat the oven to 350F. Grease a 9x5-inch loaf pan or line it with parchment.
- In a large bowl, mash the bananas, then stir in the melted butter.
- Mix in the sugar, egg, and vanilla until smooth. Sprinkle the baking soda and salt over the top and stir in.
- Add the flour and fold just until no dry streaks remain. The batter will be thick.
- Pour into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack to cool completely.
Tips and variations
- Use bananas that are heavily spotted or nearly black. They are sweeter and mash smoothly.
- Do not overmix once the flour goes in, or the loaf turns tough.
- Fold in 1/2 cup chopped walnuts or chocolate chips for extra texture.
- Tent the loaf with foil if the top browns before the center is done.
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Common questions
- What bananas make the best banana bread
- Very ripe bananas with brown, spotted skins. They are sweeter and softer, which gives the loaf its flavor and moisture.
- Why is my banana bread gummy
- A gummy center usually means underbaking or too much banana. Bake until a toothpick comes out clean and measure the banana.
- Can I freeze banana bread
- Yes. Wrap the cooled loaf tightly and freeze up to 3 months. Thaw at room temperature or slice and toast.
- Can I make muffins instead
- Yes. Divide the batter into a lined muffin tin and bake at 350F for 18 to 22 minutes.
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