INGREDIENTS

2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) butter, unsalted or salted, melted
1/2 teaspoon baking soda (not baking powder)
1 pinch salt
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups (205g) all-purpose flour

INSTRUCTIONS


1️⃣ Prep the Pan – Grease an 8x4-inch loaf pan with butter or non-stick spray. Preheat your oven to 350°F (175°C).

2️⃣ Mash the Bananas & Add Butter – In a mixing bowl, mash ripe bananas with a fork until smooth. Stir in melted butter until fully combined.

3️⃣ Mix in Dry & Wet Ingredients – Add baking soda and salt, stirring well. Then mix in sugar, beaten egg, and vanilla extract. Finally, fold in the flour until just combined—be careful not to overmix!

4️⃣ Bake – Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly while the center is still wet, loosely tent with foil and continue baking.

5️⃣ Cool & Serve – Let the banana bread cool in the pan for a few minutes before transferring it to a wire rack. Allow it to cool completely before slicing with a bread knife for clean cuts.

📦 Storage:

• Wrapped well, banana bread stays fresh at room temperature for 4 days.

• For longer storage, refrigerate for up to 5 days or freeze for later!

Enjoy your homemade banana bread! 🍌🍞✨