Very ripe, freckled bananas are the secret to this banana bread. It mixes in one bowl, bakes into a moist loaf with a crackly top, and tastes even better the next day. Add walnuts if you like a little crunch.
Ingredients
- 3 very ripe bananas, mashed (about 1½ cups)
- ⅓ cup (5 tablespoons plus 1 teaspoon) butter, melted
- ¾ cup sugar
- 1 large egg, beaten, and 1 teaspoon vanilla extract
- 1 teaspoon baking soda and a pinch of salt
- 1½ cups all-purpose flour
- ½ cup chopped walnuts (optional)
Directions
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, stir the mashed bananas into the melted butter.
- Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the batter and stir in.
- Add the flour and stir just until combined. Fold in the walnuts, if using. Do not overmix.
- Pour into the pan and bake for 50 to 60 minutes, until a toothpick in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack. Cool completely before slicing.
Baking Tips
- Ripen bananas quickly: Bake unpeeled bananas on a tray at 300°F until the skins turn black, then cool.
- Check early: If the top browns too fast, cover loosely with foil.
- Storage: Wrap tightly and keep at room temperature for 2 days or freeze for up to 3 months.
- Allergen note: Contains wheat, egg and milk (butter); optional walnuts are tree nuts.
Recipes are shared for general informational purposes only. Please check ingredient labels for allergens. See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
