banana bread.

Ingredients

The Base

• Overripe Bananas: 3 large or 4 medium (heavily speckled with brown spots for natural sweetness and moisture)
• Unsalted Butter: 1/2 cup (115g), melted and slightly cooled
• Granulated White Sugar: 3/4 cup (150g) (reduce to 2/3 cup if your bananas are exceptionally dark and sweet)
• Large Egg: 1, at room temperature
• Pure Vanilla Extract: 1 teaspoon

The Dry Ingredients

• All-Purpose Flour: 1 and 1/2 cups (190g), spooned and leveled
• Baking Soda: 1 teaspoon
• Ground Cinnamon: 1/2 teaspoon (adds a subtle warmth that complements the banana)
• Salt: 1/4 teaspoon

Optional Mix-Ins

• Chopped Walnuts or Pecans: 1/2 cup (toasted for enhanced depth)
• Semi-Sweet Chocolate Chips: 1/2 cup

Instructions

Step 1: Preparation and Oven Setup

1. Preheat your oven to 350°F (175°C) . Prepare a standard 8×4-inch or 9×5-inch loaf pan by greasing it lightly with butter or non-stick cooking spray, or line it with a strip of parchment paper for easy removal.

Step 2: Mash the Bananas

1. In a large mixing bowl, peel your overripe bananas. Using a fork or a potato masher, mash them thoroughly until they are relatively smooth, though a few small lumps are completely fine and add texture.

Step 3: Mix the Wet Ingredients

1. Pour the melted, slightly cooled unsalted butter into the mashed bananas and stir well. Add the granulated sugar, the room-temperature egg, and the pure vanilla extract. Whisk or stir vigorously until the mixture is uniform, pale, and thoroughly combined.

Step 4: Combine Dry Ingredients

1. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking these dry components beforehand ensures the baking soda and cinnamon are evenly distributed throughout the flour, preventing pockets of metallic taste or dense spots in your bread.

Step 5: Gently Fold Wet and Dry

1. Pour the dry ingredient mixture into the wet banana mixture. Using a spatula or wooden spoon, gently fold the ingredients together just until combined . Do not overmix, or the gluten in the flour will activate too much, resulting in a tough or rubbery texture. Note: Stop mixing the moment you no longer see dry streaks of flour. If you are adding walnuts or chocolate chips, gently fold them in during this final stage.

Step 6: Bake to Perfection

1. Pour the batter evenly into your prepared loaf pan, smoothing the top with your spatula. Place the pan on the center rack of your preheated oven.
2. Bake for 50 to 60 minutes . To check for doneness, insert a wooden toothpick or skewer into the very center of the loaf. If it comes out clean or with a few moist crumbs (but no wet batter), the bread is finished. Baking Tip: If the top of the loaf is browning too quickly at the 40-minute mark, loosely tent a piece of aluminum foil over the top for the remainder of the bake time.

Step 7: Cool and Serve

1. Remove the loaf pan from the oven and allow the banana bread to cool inside the pan for 10 to 15 minutes . This structural resting period prevents the delicate crumb from breaking apart. Afterward, carefully transfer the loaf to a wire cooling rack to cool completely before slicing.

Nutrition

Calories: 210 kcal · Protein: 3.0 g · Fat: 7.0 g · Carbohydrates: 35.0 g Dietary · Saturated Fat: 4.0 g · Fiber: 1.5 g · Sugar: 19.0 g · Sodium: 165 mg