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–+ servings
Banana Bread

Discover the joy of baking with our easy and delicious banana bread recipes Perfect for both beginners and seasoned bakers Banana Bread
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Calories: 198
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ripe bananas ripe bananas overripe preferred
  • 1/3 cup melted butter or oil
  • 3/4 cup packed brown sugar
  • 1 beaten egg beaten egg
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Equipment

  • Mixing bowls
  • Loaf pan (9x5 inch)
  • Whisk or fork
  • Spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or cooking spray.
  2. In a mixing bowl, mash the bananas until mostly smooth, then mix in the melted butter.
  3. Stir in the brown sugar, beaten egg, and vanilla extract into the banana mixture.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 198kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 170mgPotassium: 189mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 1mgIron: 4mg

Notes

Feel free to substitute some ingredients for healthier options, such as using coconut oil instead of butter or replacing half the sugar with applesauce. For variations, add chocolate chips, walnuts, or dried fruits to the batter. To make muffins, pour the batter into a muffin tin and bake at the same temperature for 18-25 minutes, checking for doneness with a toothpick. This banana bread tastes even better the next day as the flavors meld, making it perfect for meal prep. Store banana bread at room temperature wrapped tightly in plastic wrap for up to three days, or refrigerate it for up to a week. You can also freeze it for long-term storage.
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