Ingredients
Scale
- 3 ripe bananas (the spottier, the better!)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional but recommended)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Mash the ripe bananas in a large bowl until smooth with a few small chunks.
- Mix in melted butter, sugar, egg, and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually fold dry ingredients into the banana mixture until just combined (avoid overmixing).
- Optional: Fold in walnuts or chocolate chips for extra flavor.
- Pour batter into a greased 9×5-inch loaf pan and smooth the top.
- Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to ensure a tender crumb.
- Check for doneness at 50 minutes—oven temperatures vary.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg