Ingredients
Equipment
Method
- Preheat oven to 350℉ (177℃). Lightly grease and flour an 8.5x4.5-inch loaf pan or spray with baking spray.
- In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.
- 3-4 ripe bananas,1/3 cup salted butter,3/4 cup (150g) granulated sugar,1 large egg,1 teaspoon pure vanilla extract
- Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.
- 1 teaspoon baking soda,1 teaspoon baking powder,1/4 teaspoon ground cinnamon,1/8 teaspoon salt
- Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.
- 1 1/2 cups (212g) all-purpose flour,1 cup chopped walnuts
- Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.
Notes
- Storage: Store your banana bread in a ziploc bag or in another airtight container on the counter for a few days. Refrigerating it will help it last a day or two longer. But after about 5 days banana bread starts tasting stale, even if it has been wrapped tightly or kept in an airtight container in the fridge.
- Baking time: If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively.
- Muffins: This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean.
Calories: 296kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 242mg | Potassium: 207mg | Fiber: 2g | Sugar: 20g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg