Ingredients
Scale
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mash bananas with a fork until smooth.
- Stir in melted butter, then mix in sugar, beaten egg, and vanilla.
- Sprinkle in baking soda and salt, then fold in flour until just combined. Stir in nuts if using—do not overmix.
- Pour batter into prepared pan. Smooth top.
- Bake 55–60 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, use overripe bananas with brown speckled peels.
- For a nut-free version, omit nuts or replace with 1/4 cup chocolate chips.
- Store cooled bread in an airtight container at room temperature for up to 3 days, or wrap and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 196 Kcal
- Sugar: 14 g
- Sodium: 165 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 24 mg
