Banana Bread (Print Version)
# Ingredients:
01 -
2 or 3 medium-sized bananas (very ripe, about 18cm to 20cm long), peeled and mashed to make roughly 300 to 350ml.
02 -
80g of unsalted or salted butter, melted for use.
03 -
Half a teaspoon of baking soda.
04 -
A little pinch of table salt.
05 -
150g of granulated sugar.
06 -
1 whole egg, whisked.
07 -
A teaspoon of vanilla flavoring.
08 -
205g of standard wheat flour.
# Instructions:
01 -
Turn your oven on and heat it to 175°C (350°F). Butter a loaf pan, roughly 20x10cm, to get it ready for baking.
02 -
Take a bowl and use a fork to squash up the bananas until smooth with no lumps. Add the melted butter and mix together until consistent.
03 -
Add the baking soda and salt to your banana mixture. Next, mix in the sugar, beaten egg, and vanilla. Then, gently fold in the flour until the batter comes together evenly.
04 -
Place the prepared batter into your buttered pan. Spread it evenly and bake for 55 to 65 minutes, checking with a toothpick in the center to ensure it comes out clean.
05 -
Take the loaf out of the oven once done and let it rest in the pan for a bit. Move it to a cooling rack to cool completely before slicing. Wrap to keep at room temp for up to 4 days, or store in the fridge or freezer for longer keeping.
# Notes:
01 -
Overripe bananas work best, especially ones that are heavily spotted or mostly brown on the peel.
02 -
If you like a sweeter loaf, you can up the sugar to 200g. Prefer it less sugary? Bring it down to 100g.
03 -
For bigger loaf pans, baking time can shift, so keep an eye on it while it cooks.
04 -
This bread stays fresh for a few days when well-wrapped at room temperature.
05 -
No need for a stand mixer here—it’s an easy recipe with minimal cleanup!