Banana Bread

One-bowl banana bread that uses up the blackest bananas on the counter. No mixer, hard to get wrong, and freezes well sliced.

Banana Bread Recipe

Author: TBT Mom Servings: 10 servings Kid Friendly: Yes
Prep Time: 15 minutes Cook Time: 58 minutes
Total Time: 1 hour 13 minutes
Banana Bread
★★★★★

This is the loaf that finally uses up the black bananas sitting on the counter. One bowl, no mixer, and it’s forgiving enough that getting the measurements a little rough won’t ruin it.

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Fork or masher
  • Wire cooling rack

Ingredients

Instructions

  1. Heat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Mash the bananas in a large bowl until smooth. Stir in the melted butter.
  3. Mix in the sugar, egg and vanilla.
  4. Sprinkle the baking soda and salt over the top and stir in.
  5. Add the flour last and stir just until no dry streaks remain — a few lumps are fine, overmixing makes it dense.
  6. Pour into the pan and bake 55–60 minutes, until a skewer comes out clean.
  7. Cool in the pan for 10 minutes, then turn out onto a rack before slicing.

Notes

  • Really ripe, spotty bananas make the biggest difference here. The browner the better. It freezes well sliced, so it’s worth doubling the batch.

Nutrition

Calories: 245kcal Carbohydrates: 38g Protein: 4g Fat: 9g Saturated Fat: 5g Cholesterol: 35mg Sodium: 180mg Potassium: 220mg Fiber: 1g Sugar: 19g

*Nutrition Disclaimer

Course: Breakfast, Snack, Dessert Cuisine: American