Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and grease your loaf pan.
- Peel and mash the ripe bananas in a large mixing bowl until smooth.
- Add sugar and egg to the banana puree, and mix until well combined.
- Pour in the melted butter and stir gently to combine.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in walnuts or other add-ins if using.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until a knife inserted in the center comes out clean.
- Allow the bread to cool completely in the pan before slicing.
Nutrition
Calories: 200kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 15mgIron: 1mg
Notes
Use the ripest bananas possible for maximum sweetness and flavor. Black spots are ideal! Measure flour correctly by spooning it into the measuring cup and leveling off. Avoid overmixing the batter to prevent dense bread; mix just until combined. Allow the bread to cool completely before slicing for cleaner pieces. Consider adding a tablespoon of yogurt or sour cream for extra moistness. This banana bread can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze tightly wrapped for up to 3 months.
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