Hamdi Saidani Moist, soft, and full of banana flavor, this banana bread recipe is super easy to make. No mixer is needed—just one bowl and simple ingredients! Perfect for breakfast, a snack, or dessert.
Jump to RecipeIngredients Needed:
- 2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
How To Make Banana Bread Recipe?
- Preheat the oven: Set your oven to 175°C. Grease an 8×4-inch loaf pan with butter or non-stick spray.
- Mash the bananas: In a mixing bowl, mash the bananas with a fork until smooth. Stir in the melted butter.
- Mix the ingredients: Add baking soda and salt, then mix in the sugar, egg, and vanilla extract. Stir in the flour until everything is well combined.
- Bake the bread: Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast but the center is still wet, loosely cover with foil and continue baking.
- Cool and serve: Let the banana bread cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Recipe Tips:
- Use Very Ripe Bananas: The bananas should be soft with brown spots or even fully browned. The riper they are, the sweeter and more flavorful your banana bread will be!
- Measure Ingredients Accurately: Too much flour can make the bread dry. For best results, spoon the flour into a measuring cup and level it off instead of scooping it directly from the bag.
- Don’t Overmix the Batter: Gently stir until just combined. Overmixing will make the bread dense and chewy instead of soft and moist.
- Check for Doneness the Right Way: Stick a toothpick or skewer in the center. If it comes out clean or with a few crumbs, it’s ready. If it has wet batter, bake for a few more minutes.
- Cool Before Slicing: Let the bread cool completely before cutting. Slicing too early will make it crumbly and fall apart. A cooled loaf gives clean, perfect slices!
How To Store & Reheat Leftovers?
- Refrigerate: Let the banana bread cool down first. Wrap it well and store it in a container in the fridge for up to 5 days.
- Freeze: Wrap the whole loaf or slices and put them in a freezer bag. Keep frozen for up to 3 months.
- Reheat: Toast a slice for 1-2 minutes until warm and slightly crispy. This adds a nice texture!
Nutrition Facts:
- Calories: 210 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 100mg
- Potassium: 125mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
Try More James Martin Recipes:
James Martin Banana Bread Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
10
servingsPrep time
10
minutesCooking time
1
hourCalories
210
kcalMoist, soft, and full of banana flavor, this banana bread recipe is super easy to make. No mixer is needed—just one bowl and simple ingredients! Perfect for breakfast, a snack, or dessert.
Ingredients
2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) butter, unsalted or salted, melted
1/2 teaspoon baking soda (not baking powder)
1 pinch salt
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups (205g) all-purpose flour
Directions
- Preheat the oven: Set your oven to 175°C. Grease an 8×4-inch loaf pan with butter or non-stick spray.
- Mash the bananas: In a mixing bowl, mash the bananas with a fork until smooth. Stir in the melted butter.
- Mix the ingredients: Add baking soda and salt, then mix in the sugar, egg, and vanilla extract. Stir in the flour until everything is well combined.
- Bake the bread: Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast but the center is still wet, loosely cover with foil and continue baking.
- Cool and serve: Let the banana bread cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Use Very Ripe Bananas: The bananas should be soft with brown spots or even fully browned. The riper they are, the sweeter and more flavorful your banana bread will be!
- Measure Ingredients Accurately: Too much flour can make the bread dry. For best results, spoon the flour into a measuring cup and level it off instead of scooping it directly from the bag.
- Don’t Overmix the Batter: Gently stir until just combined. Overmixing will make the bread dense and chewy instead of soft and moist.
- Check for Doneness the Right Way: Stick a toothpick or skewer in the center. If it comes out clean or with a few crumbs, it’s ready. If it has wet batter, bake for a few more minutes.
- Cool Before Slicing: Let the bread cool completely before cutting. Slicing too early will make it crumbly and fall apart. A cooled loaf gives clean, perfect slices!