This ultimate banana bread is the perfect comfort food, transforming overripe fruit into a golden, delicious masterpiece. With its moist and dense texture, it provides a nostalgic warmth that is perfect for any time of day. This one-bowl recipe uses pantry staples to achieve consistent, professional results, making it an ideal go-to bake for both busy mornings and cozy, relaxing afternoons.
3 large ripe bananas, heavily spotted
1/3 cup unsalted butter, melted
1 tsp baking soda
1/4 tsp fine sea salt
3/4 cup white granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour, sifted
Preheat your oven to 350 degrees Fahrenheit and grease your 9×5 inch loaf pan thoroughly.
Mash the ripe bananas in a large mixing bowl using a fork until smooth but slightly textured.
Stir the melted butter into the mashed bananas until well combined.
Mix in the baking soda, salt, and sugar until the texture becomes consistent.
Whisk in the egg and vanilla extract until fully incorporated.
Fold in the flour gently using a spatula until just combined, taking care not to overmix the batter.
Pour the batter into the prepared loaf pan and smooth the top with your spatula.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire cooling rack to cool completely before slicing.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. You can easily customize this loaf by folding in 1/2 cup of chopped walnuts or semi-sweet chocolate chips after adding the flour.