Banana bread has a special place in many kitchens, but this version takes it up a notch by being both healthy and simple. Made in just one bowl, this recipe keeps the cleanup minimal while delivering a delicious, moist loaf. Packed with natural sweetness from ripe bananas and a few wholesome ingredients, it’s perfect for breakfast, a snack, or even dessert. Give this healthy twist on a classic a try and enjoy the comforting aroma filling your home!
Steps
- Preheat your oven to 350°F (175°C) and butter an 8×4-inch loaf pan to prepare it for the batter.
- Peel and mash the ripe bananas in a mixing bowl until smooth, then stir in the melted butter.
- Add baking soda and a pinch of salt to the banana mixture, followed by sugar, a beaten egg, and vanilla extract.
- Incorporate the all-purpose flour into the mixture, stirring just until combined to form a batter.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the banana bread cool in the pan for a few minutes, then remove it from the pan to cool completely before slicing and serving.
- Store the banana bread wrapped at room temperature for up to 4 days, refrigerate for up to 5 days, or freeze for longer storage.
Ingredients
- 2 to 3 medium very ripe bananas, peeled (approximately 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) melted butter, unsalted or salted
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 3/4 cup (150g) sugar (adjust to 1/2 cup for less sweetness or 1 cup for more sweetness)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
Nutritional Values
Calories: 1760 | Fat: 56g | Saturated Fat: 32g | Cholesterol: 280mg | Sodium: 680mg | Carbohydrates: 296g | Dietary Fiber: 8g | Total Sugars: 152g | Protein: 24g | Vitamin C: 24mg | Calcium: 72mg | Iron: 8mg | Potassium: 1248mg
FAQ
- Can I make banana bread without a mixer?
- Absolutely! This banana bread recipe does not require a mixer. You only need a mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter.
- What can I add to personalize my banana bread?
- You can customize the banana bread by adding nuts, raisins, or chocolate chips. Some people also enjoy making variations like chocolate banana bread or adding toppings like a crumb topping or a sprinkle of demerara sugar for extra flavor and texture.
- What type of loaf pan should I use for this recipe?
- The recipe is best suited for an 8×4-inch loaf pan, which will give you a tall loaf. You can also use an 8 1/2×4 1/2-inch pan for a slightly shorter loaf or a 9×5-inch pan for a flatter loaf. Adjust the baking time accordingly.
- Can I make this recipe gluten-free?
- Yes, you can substitute the all-purpose flour with a combination of gluten-free flour and almond meal as one of the readers did, and it turned out well.
- What’s the best type of banana to use for banana bread?
- The best bananas for banana bread are those that are overripe. Look for bananas with peels that are at least half browned, and make sure the bananas inside are soft and browning.
Tips
- Use overripe bananas for the best flavor and texture. Look for bananas with peels that are at least half browned and very soft inside.
- Customize the sweetness to your preference by adjusting the sugar amount. The recipe works well with anywhere from 1/2 cup to 1 cup of sugar.
- For added texture and flavor, consider mixing in extras like nuts, chocolate chips, or raisins, or try topping with demerara sugar for a crunchy finish.
- If using a larger loaf pan, such as a 9×5-inch, be aware that the bake time will be shorter, and the loaf will be flatter. Adjust baking time accordingly.
Equipment
- 8×4-inch Loaf Pan
- Bread Knife (for slicing the bread neatly)
