Name: Soft Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Ingredients: 3 medium Very ripe bananas, mashed; 0.5 cup Unsalted butter, melted; 0.75 cup Granulated sugar; 1 large Egg, beaten; 1 tsp Vanilla extract; 1 tsp Baking soda; 0.25 tsp Salt; 1.5 cups All-purpose flour

"This banana bread is incredibly soft, tender, and bursting with deep banana flavor. Using melted butter and extra-ripe bananas ensures a moist crumb that stays fresh for days and melts in your mouth."

1 Ingredients

Qty	Item
3 medium 340 g	Very ripe bananas, mashed
0.5 cup 115 g	Unsalted butter, melted
0.75 cup 150 g	Granulated sugar
1 large 50 g	Egg, beaten
1 tsp 5 ml	Vanilla extract
1 tsp 5 g	Baking soda
0.25 tsp 1 g	Salt
1.5 cups 190 g	All-purpose flour

2 Instructions

Step 1. Preheat your oven to 350°F (175°C) and grease a 4x8-inch loaf pan with butter or non-stick spray.

Step 2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.

Step 3. Stir the melted butter into the mashed bananas.

Step 4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.

Step 5. Mix in the flour last. Gently fold it in until just incorporated; do not overmix.

Step 6. Pour the batter into your prepared loaf pan.

Step 7. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.

Step 8. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

·
The darker the bananas, the better the flavor; look for skins that are covered in brown spots.
·
To prevent the bread from becoming tough, stop mixing as soon as you no longer see streaks of dry flour.
·
Add half a cup of toasted walnuts or chocolate chips for extra texture and indulgence.
·
If the top is browning too quickly, loosely tent the pan with aluminum foil for the last 15 minutes of baking.

? Frequently Asked Questions

How should I store this banana bread?

Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days.

Can I freeze banana bread?

Yes! Wrap the cooled loaf or individual slices in plastic wrap, then place in a freezer bag. It will stay fresh for up to 3 months.

Can I use oil instead of butter?

Yes, you can substitute the melted butter with vegetable or coconut oil, though butter provides a richer flavor and softer crumb.

Why is my banana bread dry?

Dryness is usually caused by over-measuring the flour or over-baking. Ensure you level your flour with a knife and check the bread at the 50-minute mark.

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