>>515018565
Ingredients
2–3 ripe bananas (the riper, the better – lots of brown spots)
1/3 cup melted butter (unsalted works best)
1/2 cup sugar (can reduce to 1/3 cup for less sweet bread, or use brown sugar for richer flavor)
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
(Optional mix-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips.)
Instructions
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line with parchment paper.
Mash bananas in a large mixing bowl until smooth. A fork or potato masher works well.
Stir in melted butter until fully combined.
Mix in sugar, egg, and vanilla. Stir until smooth.
Add baking soda and salt. Mix well so they’re evenly distributed.
Fold in flour gently. Don’t overmix—just stir until no streaks of flour remain. Batter will be thick.
Add optional mix-ins (nuts, chocolate, dried fruit) if desired.
Pour batter into loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
For extra moisture, add 2 tablespoons plain yogurt or sour cream.
Sprinkle a little brown sugar or cinnamon on top before baking for a crunchy crust.
Leftovers keep well wrapped at room temp for 2–3 days, or freeze slices for up to 3 months.