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Banana Bread

Banana bread made with mashed very ripe bananas and a simple stir-together method for a moist dense crumb and golden crust. Bake in a loaf pan until set, then cool briefly for clean slices.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 3 very ripe bananas Mash until mostly smooth.
  • 0.5 cup butter Melted before mixing.
  • 0.75 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1.5 cup flour

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a loaf pan so it won’t stick.
Mash and combine wet ingredients
  1. Mash the very ripe bananas until soft, then stir in the melted butter.
Mix batter
  1. Mix in the sugar, egg, and vanilla until the batter looks evenly combined.
Add leavening and salt
  1. Add the baking soda and salt, then mix briefly so they’re fully incorporated.
Add dry ingredients
  1. Fold in the flour just until no dry flour remains to keep the crumb tender.
Bake
  1. Bake at 350F for 60 minutes, until the loaf is set and the top is golden.
Cool and slice
  1. Cool for 10 minutes before slicing so the loaf firms up for clean pieces.

Notes

For the sweetest loaf, use bananas with deep blackened skins. For easy removal and fewer crumbs on the outside, line the pan with parchment. Store airtight in the fridge for up to 4 days (freeze slices up to 2 months if you want). For a lighter option, replace half the butter with an equal amount of neutral oil or melted coconut oil for a softer texture.