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This super fluffy banana loaf lets you turn those overripe bananas into the most comforting treat. It's simple to throw together and taps into those bananas' natural sweetness so it's easy to get perfect results every time.
I've been making this banana loaf since my kids were tiny. At first they were put off by the banana bits but now as soon as those bananas start browning on the counter they beg me to whip this up.
Soft Ingredients
- All-purpose flour: 1 and 1/2 cups (choose quality flour for the fluffiest loaf)
- Pinch of salt: Just enough to wake up the flavors
- Baking soda: 1 teaspoon (helps the loaf rise and stay light)
- Egg (beaten): 1 (holds everything together for a nice texture)
- Sugar: 1 cup (balances banana tang and brings sweetness)
- Melted butter: 1/3 cup (makes every slice moist and rich)
- Vanilla extract: 1 teaspoon (enhances the sweet banana aroma)
- Very ripe bananas: 2 to 3 (ripe with plenty of brown spots for max flavor)
Simple Step-by-Step
- Let it Cool:
- Leave the loaf in the pan at least 15 minutes after baking or it'll fall apart when you try to take it out
- Just Right Bake:
- Pour your batter into the pan and bake for around an hour. Test with a toothpick—if it comes out clean, you’re good
- Fold in the Flour:
- Add the flour in parts and mix just until combined. Don’t overdo it or your bread will get dense
- Mix the Wet Stuff:
- Toss in baking soda, salt, sugar, the beaten egg, and vanilla. Give it a real good mix until it all looks smooth and a bit airy
- Bananas First:
- Mash bananas with a fork (chunky bits add some texture) then mix in the melted butter
- Ready the Pan:
- Set the oven to 350°F. Butter your loaf pan and use parchment so you can pop it out with no hassle
Here's my trick: always use bananas that are crazy ripe, nearly black. Once I froze bananas before using them and the flavor was the best my family's ever had.
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Best Storage Tips
This banana loaf keeps like a champ at room temperature for up to three days if you wrap it in foil or store it in a sealed container. Want it to last longer? Pop it in the fridge and it'll last about a week. If you're freezing, slice it first and stick wax paper between the pieces so you can grab one when you want. It’ll be good frozen for up to three months.
Tasty Twists
The basic version is great but you can change it up super easy. Stir in half a cup of chocolate chips or chopped nuts for extra crunch and flavor. Swap half the flour for whole wheat and dial the sugar down to 3/4 cup for a healthier version. Throw in a teaspoon of cinnamon or cardamom if you want a little spice boost.
Serving Ideas
Try a warm slice with a swipe of butter or a hint of honey for cozy breakfasts. It's also awesome with your afternoon coffee or tea. Want to make dessert? Toast a slice and top with whipped cream and fresh banana slices. It's perfect for on-the-go snacks, packed lunches, or hiking fuel.
Frequently Asked Questions
- → How do I pick the right bananas?
Go for very ripe, spotted bananas. The riper they are, the sweeter and more flavorful your loaf will be.
- → Can I swap butter for another fat?
Absolutely, you can use vegetable oil or coconut oil instead of melted butter.
- → How can I tell if it's baked through?
Stick a toothpick in the center. If it comes out clean, your loaf is done.
- → Are there extra ingredients I can add?
For sure! Throw in some chocolate chips, nuts, or even spices like cinnamon for extra flavor.
- → How do I store the banana loaf?
Wrap it in plastic wrap or keep it in an airtight container at room temperature for 2-3 days.