Description
This super moist banana bread loaf is the perfect combination of flavors and textures. Made with overripe bananas, it delivers a rich, naturally sweet flavor that balances out the richness of the bread. Whether you’re looking for a comforting snack or something to serve at brunch, this loaf will hit the spot. It’s also easy to prepare, so even beginners can make it without a hitch.
Ingredients
Scale
- 3 overripe bananas
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mash the bananas in a large bowl. The riper the bananas, the better, as they provide more moisture and flavor.
- In a separate bowl, cream together the melted butter and brown sugar. Add the eggs and vanilla extract, and mix until smooth.
- In another bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas for the best flavor and moisture.
- Don’t overmix the batter to avoid a dense loaf.
- Let the banana bread cool completely before slicing to allow it to set and maintain its moist texture.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg