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Easy Banana Bread

A foolproof banana bread recipe that delivers perfectly moist, naturally sweet results with minimal fuss using overripe bananas and simple techniques.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 10
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 3 very ripe bananas (with brown spots)
  • 1¾ cups all-purpose flour
  • ⅓ cup melted butter or vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 pinch cinnamon (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan generously with butter or cooking spray. You can also line with parchment paper for easy removal.
  2. In a large mixing bowl, mash the spotted bananas until mostly smooth, leaving a few small lumps for texture. Stir in the melted butter (make sure it's not too hot), beaten egg, vanilla extract, and sugar. Mix until well combined.
  3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using. Gently fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Mix just until the flour disappears - don't overmix.
  4. Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

Notes

Use very ripe bananas with brown spots for maximum sweetness. Don't overmix the batter - mix just until flour disappears. Store wrapped at room temperature for up to 3 days, refrigerate for up to one week, or freeze for up to 3 months. Can add ½ cup nuts or chocolate chips. Can make muffins instead - bake 18-22 minutes.