Ingredients
3–4 overripe bananas, mashed
1/3 cup melted butter (or 1/4 cup butter + 2 tbsp vegetable oil)
1 cup sugar (or 3/4 cup sugar + 1/4 cup brown sugar)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
2 large eggs
Optional mix-ins: 1/2 cup chopped walnuts, chocolate chips, or dried fruit
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mash bananas in a large bowl until smooth. Add melted butter, sugar, eggs, and vanilla; mix until combined.
In a separate bowl, whisk flour, baking soda, and salt. Fold dry ingredients into the wet mixture gently—do not overmix.
Stir in optional mix-ins like chocolate chips or nuts.
Pour batter into prepared pan and smooth the top. Bake 55–65 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
Notes
Use very ripe bananas for maximum flavor and moisture.
Avoid overmixing to prevent dense bread.
Store covered at room temperature for 2–3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes