Description
This recipe delivers the best, most moist banana bread using a simple one-bowl method. It guarantees a tender crumb every time you use overripe bananas.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed very ripe bananas (about 3-4 medium bananas)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until just combined.
- Add the mashed bananas to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Use bananas that are heavily spotted or almost black for the best flavor and moisture.
- For a slightly crisp top, sprinkle 1 tablespoon of coarse sugar over the batter before baking.
- If your oven tends to brown the top too quickly, loosely tent the loaf with aluminum foil after 40 minutes of baking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 210
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 45