This classic, rich banana bread delivers a moist texture and an intensely comforting flavor. By utilizing melted butter and plenty of sweet, overripe bananas, the loaf bakes up with a beautifully caramelized, deep-golden crust and a tender crumb. It is a foolproof, timeless recipe perfect for using up spotted bananas on your counter.
Ingredients
The Fruit Base: 3 medium overripe bananas, thoroughly mashed
Fats & Sweeteners: 1/2 cup butter (melted), 1 cup white granulated sugar
Binders & Liquids: 2 large eggs, 1 teaspoon vanilla extract
Dry Grains: 1 1/2 cups all-purpose flour
Leavening Agent: 1 teaspoon baking soda (essential for rise)
Flavor Harmonizer: 1/4 teaspoon salt
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8.5×4.5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper for effortless removal.
Step 2: Combine the Wet Ingredients
In a large bowl, use a fork or potato masher to completely break down the bananas until smooth. Pour in the 1/2 cup of melted butter and 1 cup of white sugar. Stir vigorously with a wooden spoon or spatula until fully incorporated.
Step 3: Beat in the Eggs and Vanilla
Whisk the 2 eggs and 1 teaspoon of vanilla extract directly into the sugar and banana mixture. Mix well until the wet base is pale and slightly frothy.
Step 4: Fold in the Dry Ingredients
Sprinkle the 1 1/2 cups of all-purpose flour, baking soda, and salt evenly over the wet base. Gently fold the ingredients together just until the flour disappearances. Be careful not to over-mix, as overworking the batter can result in a dense, heavy loaf.
Step 5: Bake Until Golden Brown
Pour the thick batter into your prepared loaf pan, smoothing the top level. Place the pan in the preheated oven and bake for 50 to 60 minutes. The banana bread is finished when the top has split down the center and developed a deep, rustic golden-brown color, exactly like the loaf captured in image_14.png. Verify by inserting a toothpick into the center; it should come out clean.
Step 6: Cool and Slice
Remove the loaf from the oven and let it rest in the hot pan for 10 minutes to cool slightly. Carefully invert the loaf onto a wire cooling rack to cool completely. Slice into thick rounds, showcasing the uniform, moist interior texture seen in image_14.png. Serve warm with a pat of butter.