Description
This simple banana bread recipe creates a moist, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, cinnamon, and nutmeg, it delivers a classic taste with minimal ingredients and effort. The bread is quick to prepare, baked at 350°F until golden and a toothpick inserted comes out clean.
Ingredients
Scale
Wet Ingredients
- ⅓ cup Butter, melted
- 2 to 4 very ripe Bananas (about 1 ¼ to 1 ½ cups mashed)
- 1 large Egg
- 1 teaspoon Vanilla Extract
Dry Ingredients
- ¾ cup Granulated Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Nutmeg
- 1 ½ cups Flour
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure even baking of the banana bread.
- Prepare Loaf Pan: Grease a loaf pan thoroughly with butter, oil, or use a non-stick spray like Pam to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the melted butter and granulated sugar until smooth and well blended.
- Add Bananas: Peel and mash the ripe bananas, then incorporate them into the butter and sugar mixture, stirring to combine.
- Add Egg and Vanilla: Crack the egg into the mixture and add the vanilla extract; stir well to integrate all ingredients evenly.
- Add Dry Ingredients: Sprinkle in the baking soda, ground cinnamon, nutmeg, and flour. Mix gently just until the flour is incorporated; do not overmix to keep the bread tender.
- Pour Batter: Transfer the batter into the prepared loaf pan, smoothing the top gently with a spatula.
- Bake: Place the pan in the preheated oven and bake for approximately 40 minutes. Start checking around 30 minutes by inserting a toothpick into the center. If it comes out clean, the bread is done; if batter sticks, bake up to 55 minutes as oven times vary.
- Cool: When baking is complete, remove the loaf pan from the oven and allow the banana bread to cool completely in the pan before slicing for clean, neat pieces.
Notes
- Use 3 medium bananas for about 1 ¼ to 1 ½ cups mashed bananas for best moisture and flavor balance.
- If you don’t have baking soda, try alternative banana bread recipes that omit it, though texture and rise may slightly differ.
- Oven temperatures and times vary; always rely on the toothpick test to confirm doneness.
- Allow the bread to cool fully before slicing to help it set and prevent crumbling.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
