A slice of toasted banana bread with butter with a cup of coffee is almost an Australian tradition. Australian’s do love bananas, there’s even a big banana.
The following is an easy banana bread recipe that is virtually fool-proof. I’ve adjusted this for US gas ovens, given New York is home. This recipe makes one loaf of banana bread. If you’re after a banana bread baking pan, I use this one which you can pick up from Amazon for under US$15.
The thing I like about this recipe is that excluding vanilla essence, you probably have most of these banana bread ingredients already at home. So it’s the best way to make use of over-ripe bananas and in about an hour you’ll have fresh, home-made banana bread!
Quick and Easy Banana Bread Recipe
- 2 to 3 very ripe bananas, peeled (it works out to about 1 1/4 to 1 1/2 cups mashed)
- 1 1/2 cups of all-purpose flour
- 1/2 cup of raw sugar (if you prefer more sweet banana bread, 3/4 of a cup is about the max)
- 1/3 cup melted butter (unsalted or salted is fine, I use unsalted)
- a pinch of salt (if you use salted butter, you could probably omit this)
- 1 teaspoon baking soda
- 1 large egg, beaten
- optional: 1 teaspoon vanilla extract
Important to note this is all hand mixed with a spoon, do not whisk or use an electric mixer.
Preheat the oven to 350°F (175°C).
Oil the loaf pan. You can use butter, but I use spray canola oil for the best coverage/result.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. This is where having ripe bananas pays off, as you will get the right consistency.
Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt.
Stir in the sugar, pre-beaten egg, and (optional) vanilla extract.
Sift and mix in the flour.
Pour the batter into your prepared loaf pan.
Bake for 50 minutes to 1 hour at 350°F (175°C). If you have a wooden skewer or toothpick, you will know it’s done when the skewer comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. I use a bread knife for slicing.