Classic Banana Bread
A beautifully moist and easy banana bread recipe. Perfect for using up those overripe bananas sitting in the fruit bowl.
Ingredients
- 3 overripe bananas, mashed
- 1/3 cup melted butter
- 1 tsp baking soda
- Pinch of salt
- 3/4 cup caster sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 1/2 cups plain flour
Method
Preheat oven to 175°C (160°C fan-forced). Grease and line a 4x8-inch loaf pan.
In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.
Gently fold in the flour until just combined. Do not overmix.
Pour the batter into your prepared loaf pan.
Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
Let the bread cool in the pan for a few minutes before turning it out onto a wire rack to cool completely.
Recipe Notes
The blacker the bananas, the sweeter and more moist your bread will be.
Store in an airtight container at room temperature for up to 4 days. Can be frozen for up to 3 months.
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