This recipe yields a wonderfully moist, tender, and flavorful banana bread, perfect for using up those overripe bananas. It’s easy to make and a family favorite for breakfast, brunch, or a comforting snack.
Ingredients
- 3 very ripe large bananas, mashed (about 1.5 cups)
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional, plus extra for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line with parchment paper.
In a large mixing bowl, mash the very ripe bananas with a fork until mostly smooth but with a few small lumps remaining for texture.
Stir the melted butter into the mashed bananas. Then, add the granulated sugar, lightly beaten egg, and vanilla extract. Mix well until everything is combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using) to ensure they are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
Fold in the chopped walnuts or pecans (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle a few extra chopped nuts on top for garnish.
Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
Let the banana bread cool in the loaf pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.