Banana bread is a timeless comfort food that transforms overripe bananas into a delightful treat. The key to this recipe’s success lies in the simplicity of the ingredients and the method. The bananas, rich in natural sweetness, pair beautifully with the vanilla’s warmth, creating a flavor profile that’s both nostalgic and irresistible. As the bread bakes, your kitchen will fill with the intoxicating aroma of bananas and vanilla, signaling the arrival of something truly special. Whether enjoyed warm from the oven with a pat of butter, or toasted with a drizzle of honey, this banana bread is the perfect companion for a quiet morning, a cozy afternoon, or a midnight snack.
Ingredients:
- 2 to 3 ripe bananas, mashed (about 1 to 1 1/2 cups)
- 1/3 cup melted butter (unsalted or salted)
- 3/4 cup sugar (you can use 1 cup for a sweeter bread, or 1/2 cup for less sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 4×8-inch loaf pan lightly with butter or oil to prevent the banana bread from sticking.
- Prepare the Bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth. The bananas should be soft enough to mash easily. The more ripe and overripe the bananas, the sweeter and more flavorful the bread will be.
- Mix the Wet Ingredients: Stir the melted butter into the mashed bananas until fully combined. Next, mix in the sugar, beaten egg, and vanilla extract. Stir until the mixture is smooth and well-blended.
- Add the Dry Ingredients: Sprinkle the baking soda and salt over the banana mixture, and stir to combine. Then, gently fold in the flour. Be careful not to overmix the batter; a few lumps are okay, as this will result in a moist and tender banana bread.
- Pour into the Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula, ensuring the batter is evenly distributed.
- Bake the Banana Bread: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean. If the top of the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
- Cool and Serve: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This step is important to prevent the bread from becoming too crumbly when cut.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly in plastic wrap and stored in the refrigerator for up to a week, or frozen for up to 3 months.
