Method:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper.
Mash the Bananas:
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
Mix the Wet Ingredients:
- Add the sugar, beaten egg, and vanilla extract to the banana and butter mixture.
- Mix well until all ingredients are thoroughly combined.
Combine Dry Ingredients:
- Sprinkle the baking soda and salt over the mixture and stir to incorporate.
- Add the flour last, stirring just until the batter is combined. Be careful not to overmix, as this can make the bread dense.
Prepare to Bake:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake:
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- If the top starts to brown too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
Cool and Serve:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
Tips for Perfect Banana Bread:
- Ripe Bananas: Use very ripe bananas with brown spots for the best flavor and sweetness.
- Moisture Balance: Don't overmix the batter; mix just until the ingredients are combined to keep the bread light and tender.
- Add-Ins: Customize your banana bread with add-ins like chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it tightly in plastic wrap and foil before freezing.
