Easy Banana Bread Recipe: Moist, Tender, and Made with Overripe Bananas
Ingredients
- 3 medium very ripe bananas about 1 1/2 cups mashed
- 1/3 cup 75 g unsalted butter, melted and slightly cooled
- 2/3 cup 140 g packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups 190 g all-purpose flour
- 1 tablespoon brown sugar for topping optional
Instructions
- Heat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.
- Mash the bananas in a large bowl until mostly smooth.
- Whisk in the melted butter, brown sugar, egg, and vanilla.
- Whisk in the baking soda, salt, and cinnamon.
- Fold in the flour just until no dry streaks remain.
- Pour the batter into the pan, smooth the top, and sprinkle with the optional brown sugar.
- Bake for 55–65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too fast.
- Cool in the pan for 10 minutes, then move to a wire rack and cool at least 30 minutes before slicing.
Notes
- Bananas with lots of brown or black spots give the best flavor and moisture.
- Measure flour by spooning it into the cup and leveling it off.
- Bake times vary by oven and pan; start checking at 50 minutes.
- Nutrition is an estimate per slice, based on 10 slices without the optional topping.