Banana Bread
Moist, tender crumb with deep banana flavor — best made with bananas that are nearly black. One bowl, one loaf, no mixer needed.
Ingredients
- 3 largeripe bananas(very overripe, nearly black)
- ½ cupunsalted butter(melted and slightly cooled)
- ¾ cupgranulated sugar
- 2 largeeggs
- 1 tspvanilla extract
- 1 ½ cupsall-purpose flour
- 1 tspbaking soda
- ½ tspfine salt
- ½ tspground cinnamon
Method
- 01
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with a strip of parchment paper.
- 02
Peel the 3 large ripe bananas and mash them thoroughly in a large bowl with a fork until only small lumps remain — you want about 1 ½ cups of mash.
- 03
Pour the ½ cup melted butter into the mashed bananas and stir to combine.
- 04
Add the ¾ cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract. Whisk until the mixture is smooth and uniform.
- 05
Sprinkle the 1 tsp baking soda, ½ tsp fine salt, and ½ tsp ground cinnamon directly over the wet mixture and stir them in briefly.
- 06
Add the 1 ½ cups all-purpose flour and fold with a spatula until just combined — stop as soon as no dry streaks remain. Do not overmix.
- 07
Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter once to release any large air pockets.
- 08
Bake at 350°F for 60–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 09
Cool in the pan for 10 minutes, then turn out onto a wire rack. Slice only once fully cooled for clean cuts.
Adapted from public domain & community sources