Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9x5 inch loaf pan, or spray it with non-stick cooking spray.
- Melt the butter in a large microwave-safe bowl. This should take about 1 minute.
- Add the ripe bananas to the melted butter and mash them thoroughly with a fork.
- Stir in the vanilla extract and eggs. Use the fork to mix until the egg is fully incorporated and no yellow streaks remain.
- In a separate large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
- If using, gently fold in any optional additions like nuts or chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Notes
For best results, use ripe bananas. You can add banana extract for a stronger banana flavor, but it may taste artificial. Avoid almond extract as it does not pair well with banana. To store, wrap the completely cooled bread in plastic wrap, then place it in a zip-top bag or airtight container. It will keep on the counter for up to 3 days, in the refrigerator for up to 6 days, or frozen for up to 2 months. This recipe makes one standard 9x5 inch loaf. Alternatively, you can bake this batter in a standard muffin tin for 25-30 minutes.