Description
A moist loaf of banana bread with a caramelized crust, perfect for using up overripe bananas and serving for breakfast or snacks.
Ingredients
Scale
- 3 medium-to-large very ripe bananas (about 1 to 1 1/2 cups mashed)
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.
- Mash the ripe bananas until mostly smooth.
- Stir in the melted butter, sugar, beaten egg, and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Fold the dry mixture into the wet mixture until just combined; small lumps are okay.
- Pour the batter into the prepared loaf pan.
- Bake on the middle rack for 50–65 minutes, checking with a toothpick at 50 minutes.
- Cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Notes
Don’t overmix to keep the crumb tender. Use very ripe bananas for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg