Banana Bread
Moist, warmly spiced, and impossible to resist. The only banana bread recipe you'll ever need. Those black-spotted bananas on your counter? Their time has come.
Breakfast · Prep 15 min · Cook 55 min · Serves 8 · Easy · By Tina · Published
Ingredients
- 3 large ripe bananas, very ripe, spotted
- 115 g butter, melted
- 150 g sugar
- 1 large egg
- 1 tsp vanilla extract
- 190 g flour, all-purpose
- 1 tsp baking soda
- 80 g walnuts, chopped, optional
The Only Recipe You Need
Every baker has their banana bread recipe, and this is mine. Tested approximately one million times, perfected until it's everything banana bread should be: moist, deeply banana-y, with those crackly edges and a tender crumb.
How to Make It
Mash the bananas until mostly smooth — a few lumps are fine and add nice texture. Mix with melted butter, sugar, beaten egg, and vanilla.
Add flour, baking soda, and a pinch of salt. Stir until just combined — overmixing is the enemy of tender banana bread. Fold in the walnuts if using.
Pour into a greased loaf pan and bake at 175°C/350°F for 55-60 minutes until a toothpick comes out with just a few moist crumbs.
Tina's Tips
- The riper the bananas, the better — I'm talking practically black. That's peak banana bread flavor.
- Add chocolate chips, blueberries, or a swirl of Nutella for variations
- Let it cool in the pan for 15 minutes before removing
- Slices freeze beautifully — toast from frozen for a quick breakfast
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