Ingredients
Equipment
Method
Prep and mix
- Preheat the oven to 350°F and grease a loaf pan, setting it up for an even bake. Place the pan on a sheet pan for stability.
- Mash the bananas until smooth, then stir in the melted butter until evenly combined. The mixture should look glossy and thick.
- Mix in the sugar and egg until smooth, with no streaks remaining. Stop once the batter looks uniform.
- Fold in the all-purpose flour and baking soda until just combined. Mix only until the dry flour disappears to keep the crumb tender.
Bake and cool
- Pour the batter into the prepared loaf pan, smoothing the top for an even rise. Tap the pan lightly to settle the batter.
- Bake at 350°F for 55-60 minutes, until a toothpick inserted in the center comes out clean. The loaf should be golden and spring back slightly when pressed.
- Cool in the pan for 10 minutes before transferring to a wire rack. Let it finish cooling so the loaf slices cleanly.
Notes
For the sweetest, most flavorful banana bread, use very ripe bananas with lots of brown spots. Store tightly wrapped at room temperature for up to 4 days; for best freshness after that, refrigerate up to 1 week. Freezing is yes—slice and freeze in a sealed bag up to 2 months, thaw at room temperature. Dietary swap: replace the sugar with an equal amount of coconut sugar for a slightly deeper caramel flavor (texture may be a touch darker).