Ingredients
Equipment
Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Butter an 8x4-inch loaf pan to ensure the bread does not stick.
- Mash the Bananas: In a large mixing bowl, use a fork to mash the ripe bananas until they are completely smooth.2 to 3 medium very ripe bananas
- Add Butter: Stir the melted butter directly into the mashed bananas.1/3 cup melted butter
- Mix in Ingredients: Stir in the baking soda and salt. Add the sugar, the beaten egg, and the vanilla extract. Mix well.1/2 tsp baking soda, 1 pinch salt, 3/4 cup sugar, 1 large egg, 1 tsp vanilla extract
- Add Flour: Gently stir in the all-purpose flour until just combined. Do not overmix.1 1/2 cups all-purpose flour
- Bake: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C). The bread is done when a toothpick or wooden skewer inserted into the center comes out clean.
- Cool and Serve: Remove the pan from the oven and let it cool for a few minutes. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.
Notes
Choose the Right Pan: An 8x4-inch loaf pan produces a tall, classic loaf. If you use an 8 1/2x4 1/2-inch pan, the bread will be slightly shorter and bake faster (about 47 to 57 minutes). A 9x5-inch pan will result in a flatter loaf that bakes in 45 to 55 minutes.Check for Doneness: If the outside of your loaf is browning too quickly but the center is still wet, loosely tent the pan with aluminum foil. This allows the center to finish baking without burning the crust.Use Overripe Bananas: The best bananas for this recipe are those that are heavily spotted or even half-brown. They should be squishy and very sweet, as this provides the best texture and flavor.Storage: This bread keeps well at room temperature for up to 4 days if wrapped tightly. You can also refrigerate it for up to 5 days or freeze it for long-term storage.