Old-Fashioned Banana Bread
A moist, flavorful banana bread made with pantry staples and ripe bananas. Simple, classic, and perfect for breakfast, snacks, or dessert.
Ingredients
- 3 medium ripe bananas heavily speckled or black peels for best flavor
- 1/2 cup butter melted and slightly cooled
- 1 cup granulated sugar reduce to 3/4 cup if bananas are very ripe
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour spooned and leveled
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth with some small lumps.
- Stir in the melted butter until fully combined.
- Add granulated sugar and mix until glossy.
- Beat in the egg and vanilla extract just until combined.
- Sprinkle baking soda and salt over the mixture, then add the flour all at once.
- Fold gently with a wooden spoon or spatula until no dry flour remains—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added texture, fold in 1/2 cup chopped walnuts or chocolate chips.
A teaspoon of cinnamon or a pinch of nutmeg adds a warm spice twist.
Store tightly wrapped at room temperature for up to 3 days or freeze slices for up to 3 months.
Frozen bananas work well—just thaw and mash before using.
To prevent sticking, grease the pan thoroughly or use parchment paper with overhanging edges.