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Classic Banana Bread

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 loaf

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 1/2 cups flour
  • salt, pinch

Instructions

  • In a large mixing bowl, on medium speed, mash bananas until there are no large lumps. Mix in brown sugar and sugar until blended. Add egg, mix until blended.
  • Add butter, vanilla extract, continue to mix until blended.
  • Add baking soda, pinch of salt, and flour, mix until fully combined.
  • In a loaf pan lightly greased with butter, pour batter into the pan evenly.
  • Bake at 350 F for approximately 50 minutes until toothpick insert comes out damp but not runny in the middle of the loaf. Cool completely or overnight before slicing.

Storage

  • Banana bread is safe for leaving out for a few days wrapped up, but for the bread to last longer, storing in the refrigerator can take it to 5 days or longer. I let the bread cool overnight on the counter and the bread turns slightly more brown in colour when the banana fibre oxidizes. A beautiful, rich colour is revealed when slicing into the bread the next day.