Banana Bread

Get ready for the most irresistible aroma to fill your kitchen! This classic banana bread recipe transforms those spotty bananas on your counter into a warm, moist slice of heaven that’ll have everyone asking for seconds.

What makes this banana bread special? It’s all about the perfect balance of natural sweetness from ultra-ripe bananas and a butter-rich tender crumb that practically melts in your mouth. Plus, it’s wonderfully forgiving – no fancy equipment needed!

Ingredients

• 2-3 medium very ripe bananas (about 1 1/4 to 1 1/2 cups mashed)
• 1/3 cup melted butter (salted or unsalted)
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

Steps

1. Preheat oven to 350°F (175°C). Butter an 8×4-inch loaf pan thoroughly.
2. In a large bowl, mash bananas until smooth. Stir in melted butter until well combined.
3. Mix in baking soda and salt. Add sugar, beaten egg, and vanilla, stirring until smooth.
4. Fold in flour just until no dry streaks remain – don’t overmix!
5. Pour batter into prepared pan and smooth the top.
6. Bake 55-65 minutes until a toothpick comes out clean (tent with foil if browning too quickly).
7. Cool in pan 10 minutes, then remove to wire rack to cool completely.

Smart Swaps

• Replace butter with applesauce (1:1 ratio) for a lighter version
• Swap in whole wheat flour for 1/2 cup of the all-purpose flour for extra fiber
• Use coconut sugar instead of regular sugar for a lower glycemic option

Make It Diabetes-Friendly

• Replace sugar with monk fruit sweetener (3/4 cup) – reduces carbs by 150g per loaf
• Use almond flour for 1/2 cup of the all-purpose flour (reduces carbs by 46g per loaf)
• Add 1/2 cup ground flaxseed to lower glycemic impact
• Serve in thin slices (12 per loaf) paired with protein like nuts
• Each modified slice contains approximately 15g carbs vs 32g in original

Pro Tips

• Freeze overripe bananas until ready to use
• Room temperature ingredients blend better
• Don’t overmix once flour is added – keeps bread tender
• Test doneness in several spots with toothpick
• Cool completely before slicing for clean cuts