Easy Moist Banana Bread
A quick and delicious banana bread recipe that is moist, flavorful, and easy to customize.
Ingredients
Main Ingredients
- 3 pieces ripe bananas (mashed) Ensure they are very ripe for the best flavor.
- ⅓ cup melted butter Substitute with coconut oil or vegetable oil if desired.
- ¾ cup sugar Brown sugar can be used for a richer flavor.
- 1 large egg (beaten) For a vegan alternative, substitute with a flax egg.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
Instructions
Preparation
- Gather all your ingredients and tools including a 9x5-inch loaf pan, mixing bowls, a fork, and measuring cups.
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan with butter, cooking spray, or line with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until smooth with some small lumps.
- Stir in the melted butter until well combined with the mashed bananas.
- Add the sugar, beaten egg, and vanilla extract, stirring until blended.
- Sprinkle in the baking soda and salt, and stir gently to combine.
- Fold in the flour just until it disappears into the batter.
- Pour the batter into the prepared loaf pan and spread evenly.
Baking
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and enjoy!
Notes
Store the banana bread in an airtight container at room temperature for about 3 days, in the refrigerator for a week, or in the freezer for up to 3 months. Reheat in the microwave for a fresh taste.