Banana Bread
A moist, one-bowl banana bread that's the best use for very ripe, spotty bananas.
Ingredients
| Volume | Grams |
|---|---|
| 1 1/2 cups mashed ripe bananas, about 3 medium | 340 g |
| 1/3 cup unsalted butter, melted | 75 g |
| 3/4 cup packed brown sugar | 160 g |
| 1 large egg, beaten | 50 g |
| 1 tsp vanilla extract | 4.7 g |
| 1 tsp baking soda | 6 g |
| 1/4 tsp table salt | 1.5 g |
| 1 1/2 cups all-purpose flour | 180 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F. Grease the loaf pan, or line it with a parchment sling.
- Mash the bananas in a mixing bowl with a fork until mostly smooth; a few lumps are fine.
- Stir in the melted butter, then the brown sugar, egg and vanilla.
- Sprinkle the baking soda and salt over the batter and stir them in well.
- Add the flour and fold gently just until no dry flour is visible.
- Scrape into the pan and bake 55–65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool in the pan for 10 minutes, then lift out and cool on a rack before slicing.
Tips
- The darker the banana peels, the sweeter and more flavorful the bread.
- Fold in 1/2–1 cup chopped walnuts or chocolate chips with the flour if you like.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.