Imagine transforming those forgotten, frozen bananas lurking in the back of your freezer into the most incredibly moist and delectable banana bread you've ever tasted! This isn't just another banana bread recipe – it's a game-changing culinary hack that will revolutionize your baking and rescue those overripe bananas from certain doom. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe promises to deliver a slice of pure comfort that will have your family and friends begging for more.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, thawed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
- Thaw the frozen bananas completely at room temperature. Once thawed, peel and place them in a large mixing bowl. Mash the bananas thoroughly with a fork or potato masher until they reach a smooth, slightly lumpy consistency.
- Pour the melted butter into the mashed bananas and mix well until fully incorporated.
- Add baking soda and salt to the banana-butter mixture, stirring to combine.
- Stir in the sugar, beaten egg, and vanilla extract. Mix until all ingredients are well blended.
- Gradually fold in the all-purpose flour, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
- Carefully remove the bread from the pan and transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- • Always use very ripe bananas for the most intense flavor and natural sweetness. • Let frozen bananas thaw completely before using to ensure proper moisture distribution. • Don't overmix the batter – mix just until the ingredients are combined to keep the bread tender. • For extra moisture, you can add a 1/4 cup of sour cream or Greek yogurt to the batter. • Check the bread early – ovens can vary, so start checking for doneness around 50 minutes. • To prevent over-browning, tent the bread with aluminum foil if it's getting too dark before fully cooked. • For added texture, consider folding in 1/2 cup of chopped nuts or chocolate chips. • Let the bread cool completely before slicing to help it set and prevent crumbling.
Nutrition Facts
Calories: 228kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
