# Banana Bread

Moist, tender crumb with deep banana flavor — best made with bananas that are nearly black. One bowl, one loaf, no mixer needed.

_Bread · American_

Prep: 10 min · Cook: 65 min · Total: 75 min · Yields: 10 servings

## Ingredients

- 3 large ripe bananas (very overripe, nearly black)
- ½ cup unsalted butter (melted and slightly cooled)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon

## Instructions

1. 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.
2. 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 1½ cups of mash.
3. Pour the 0.5 cup melted butter into the mashed bananas and stir to combine.
4. Add the 0.75 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract. Whisk until the mixture is smooth and uniform.
5. Sprinkle the 1 tsp baking soda, 0.5 tsp fine salt, and 0.5 tsp ground cinnamon directly over the wet mixture and stir them in briefly.
6. Add the 1.5 cups all-purpose flour and fold with a spatula until just combined — stop as soon as no dry streaks remain. Do not overmix.
7. 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.
8. Bake at 350°F for 60–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 10 minutes, then turn out onto a wire rack. Slice only once fully cooled for clean cuts.

## Tip

> Resist pulling the loaf at 60 minutes if the toothpick comes out wet — banana bread holds a lot of moisture and needs the full bake. Tent loosely with foil if the top is browning too fast before the center sets.

Tags: comfort-food, one-pan, vegetarian, weeknight, 30-minute

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Canonical: https://just-recipes.io/recipes/banana-bread