Banana bread is a popular recipe , with many people bak it daily. To make it part of my routine, I opted for a straightforward method, though there are countless ways to make banana bread. This version is incredibly delicious. After trying it, I always think of this bread whenever I have ripe bananas to use up. I’m confident that once you try it, you’ll feel the same way.
Ingredients
- Bananas, very ripe, peeled
- Butter, unsalted or salted, melted
- Baking soda (not baking powder)
- Salt
- Sugar
- Egg, large, beaten
- Vanilla extract
- All-purpose flour
How To Make Banana Bread
Position the oven rack in the lower third of the oven and preheat it to 350°F (177°C). Lightly coat a metal 8×4-inch loaf pan with nonstick spray and set it aside.
Using a fork, mash the ripe bananas in a mixing bowl until smooth. Add the melted butter to the bananas and mix well.
In a separate bowl, add the eggs individually, beating thoroughly after each addition. Next, mix in the yogurt and vanilla extract until well blended.
Combine the dry ingredients with the wet ingredients, stirring until the flour is fully incorporated and no pockets remain. Be careful not to over-mix.
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, loosely covering the top with aluminum foil halfway through to prevent excessive browning. The bread is ready when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
Take the bread out of the oven and let it cool in the pan for a few minutes. Then, carefully remove the bread from the pan and let it cool completely on a wire rack. Once fully cooled, slice it with a bread knife for clean, crumb-free pieces and enjoy.
Take the bread out of the oven and allow it to cool in the pan for a few minutes. Then, transfer the banana bread to a wire rack to cool completely before slicing and serving. Using a bread knife will help you achieve neat, crumb-free slices.
How To Store
If wrapped properly, the banana bread will stay fresh at room temperature for up to 4 days. For extended storage, you can refrigerate it for up to 5 days or freeze it.
How To Freeze
Once cooled, wrap the loaf or individual slices tightly in 2–3 layers of plastic wrap or aluminum foil. Then, transfer the wrapped bread into a large freezer-safe storage bag or container. Be sure to label the bag with the date before placing it in the freezer. Your banana bread will stay fresh for up to 3–4 months.
More Recipes
Banana Bread
Ingredients
- 2 to 3 medium 7" to 7-7/8" long very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup 76g butter, unsalted or salted, melted
- 1/2 teaspoon baking soda not baking powder
- 1 pinch salt
- 3/4 cup 150g sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups 205g all-purpose flour
Instructions
- Position the oven rack in the lower third of the oven and preheat it to 350°F (177°C). Lightly coat a metal 8x4-inch loaf pan with nonstick spray and set it aside.
- Using a fork, mash the ripe bananas in a mixing bowl until smooth. Add the melted butter to the bananas and mix well.
- In a separate bowl, add the eggs individually, beating thoroughly after each addition. Next, mix in the yogurt and vanilla extract until well blended.
- Combine the dry ingredients with the wet ingredients, stirring until the flour is fully incorporated and no pockets remain. Be careful not to over-mix.
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, loosely covering the top with aluminum foil halfway through to prevent excessive browning. The bread is ready when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
- Take the bread out of the oven and let it cool in the pan for a few minutes. Then, carefully remove the bread from the pan and let it cool completely on a wire rack. Once fully cooled, slice it with a bread knife for clean, crumb-free pieces and enjoy.
- Take the bread out of the oven and allow it to cool in the pan for a few minutes. Then, transfer the banana bread to a wire rack to cool completely before slicing and serving. Using a bread knife will help you achieve neat, crumb-free slices.