Classic Banana Bread
A warm, moist banana bread that's simple to make and bursting with rich banana flavor, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 3 pieces ripe bananas Use very ripe bananas with brown spots for maximum sweetness.
- 1/3 cup melted butter Ensure the melted butter has cooled slightly before adding.
- 1/2 cup honey Can be substituted with maple syrup.
- 1 piece beaten egg Can be replaced with 1/4 cup of unsweetened applesauce for a vegan version.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 4×8 inch loaf pan with butter or non-stick spray.
- Mash the ripe bananas in a mixing bowl with a fork until smooth and creamy.
- Pour the melted butter into the mashed bananas and stir well to combine.
- Mix in honey, beaten egg, and vanilla extract.
- Sprinkle baking soda and salt over the mixture and mix thoroughly.
- Fold in the all-purpose flour and stir just until incorporated.
- Pour the batter into the prepared loaf pan and spread it evenly.
Baking
- Bake in the preheated oven for 60-65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it wrapped tightly in plastic wrap and aluminum foil for up to 3 months.