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This super soft banana bread turns those really ripe bananas into a cozy treat that's great first thing in the morning or just when you need a snack. It's easy and pulls out all that sweet banana flavor so you really can't mess it up.
I've been making this banana bread since my kids were tiny. At first, they weren't too happy about the banana bits, but now, as soon as bananas start turning brown, they beg me to whip up a loaf.
Tasty Ingredients
- All-purpose flour: 1 and 1/2 cups (get the good stuff if you can for the best texture)
- Pinch of salt: Just a little (brings out all the flavors)
- Baking soda: 1 teaspoon (makes sure it rises nicely)
- Vanilla extract: 1 teaspoon (adds a yummy boost to the banana)
- Beaten egg: 1 (this holds everything together)
- Sugar: 1 cup (sweetens and balances the tanginess)
- Melted butter: 1/3 cup (makes it rich and soft)
- Ripe bananas: 2 to 3 spotted ones (brings serious banana flavor and sweetness)
Simple Step-by-Step
- Let it cool:
- After baking, let the loaf rest in the pan a good 15 minutes so it's less likely to crumble when you lift it out
- Bake until ready:
- Pour your batter into the lined pan and bake for about an hour, checking with a toothpick (it should come out clean)
- Add the flour:
- Pour in your flour a bit at a time and only stir enough to mix it all in—overmixing makes it heavy
- Mix wet stuff:
- Dump in sugar, egg, vanilla, baking soda, and salt, then really stir until it's light and smooth
- Mash bananas:
- Squish bananas with a fork until chunky-smooth, then stir in melted butter for extra moisture
- Get the oven ready:
- Heat oven to 350°F and grease your loaf pan, maybe run some parchment in there for zero sticking
Here's my secret: I always grab the almost-black bananas for this loaf. Once, I even saved some by freezing and thawing them before using, and honestly, it was the best loaf my family ever had.
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Best Ways to Store
This banana bread lasts just fine at room temperature for three days if you wrap it in foil or keep it in a container. Put it in the fridge and it'll hold up for a week. To freeze, slice it up first, put wax paper between slices so you can grab one at a time, and stash in the freezer for up to three months.
Fun Twists
The original is always good, but mix it up if you like. Toss in half a cup of chopped nuts or chocolate chips for crunch or some extra sweetness. Want it healthier? Use half whole wheat flour and go down to 3/4 cup sugar. Spices? Sprinkle in a teaspoon of cinnamon or cardamom for a nice kick.
Serving Ideas
Serve warm, with a dab of butter or a drizzle of honey for a super cozy breakfast. It's also great with a cup of coffee or tea in the afternoon. For dessert, toast a slice and top it with whipped cream and fresh banana. Or just toss it in a lunchbox to go—perfect snack for hikes or busy days.
Frequently Asked Questions
- → What type of bananas work best?
Pick very ripe bananas. The spottier they are, the sweeter and more flavorful your bread will be.
- → Can I swap the butter for another fat?
Yes, melted coconut oil or vegetable oil will do the trick instead of butter.
- → How do I check if it’s baked?
Stick a toothpick into the middle. If it comes out clean, it’s all set.
- → Can I mix in extras?
Totally! Toss in chocolate chips, nuts, or spices like cinnamon for extra flavor.
- → What’s the best way to store it?
Wrap it in plastic wrap or keep it in an airtight container at room temperature for 2–3 days.