Ingredients
Equipment
Method
Prep and bake
- Preheat oven to 350°F and grease a 4x8 loaf pan. Set the pan on a sheet pan so it bakes evenly.
- Mix melted butter into mashed bananas until glossy and uniform in color. Stop when the mixture looks smooth with no big banana chunks.
- Stir in sugar, beaten egg, and vanilla until the batter thickens slightly and looks cohesive. Scrape the sides so no dry streaks remain.
- Add baking soda and salt, then mix well for even lift. The batter should look evenly speckled and not separate.
- Fold in all-purpose flour until just combined, with a few small flour streaks still visible. Keep mixing minimal so the crumb stays tender.
- Pour batter into the prepared loaf pan and smooth the top. Tap the pan once to settle the batter.
- Bake at 350°F for 55-65 minutes until a toothpick comes out clean. The top should be deeply golden and spring back lightly when pressed.
- Cool before slicing so the center sets and the loaf cuts cleanly. Let it rest in the pan until firm to the touch.
Notes
Use very ripe, black-spotted bananas for stronger banana flavor and natural sweetness. Store wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices in a sealed bag for up to 2 months. For a dairy-light option, replace butter with an equal amount of plant-based butter that melts like butter.