Everyone should have a strong banana bread recipe in their home when they see bananas lying around. That's why I came up with the best banana bread recipe, it's easy to make, moist and no need for a mixer, what's not to love?
Banana bread has been a loved treasure my millions, but why? Well, it's so simple to make, you really can't mess it up. You can mix everything in the bowl and even vary the amount of bananas and sugar you wish to add. YET, this recipe has a secret method...melt the butter before add to the bowl. You'll thank me later. Now lets get into it.
All you need is:
2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) butter, unsalted or salted, melted
1/2 teaspoon baking soda (not baking powder)
1 pinch salt
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups (205g) all-purpose flour
Prep time: 10 minutes Cook time: 55-60 minutes (until golden)
Method
Preheat the oven to 350°F (175°C).
Apply butter to a tin of your desired size.
Mash up the bananas until completely smooth in a large mixing bowl. Add the melted butter and stir.
Then, mix the baking soda and salt.
Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.
And then, ENJOY
Let me know what you think of my favourite banana bread recipe! @the_foodfanatic_
Here's a few photos from my quarantine baking...
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