Easy Banana Bread (Chef Hanna’s Favorite)
A simple, moist banana bread made with ripe bananas — Chef Hanna’s go-to recipe for an easy and delicious loaf.
Equipment
- Loaf pan
- Oven
- Mixing Bowl
- Whisk or wooden spoon
- Wire Rack
Ingrédients
Banana Bread Batter
- 3 ripe bananas mashed
- 1/2 cup melted butter
- 3/4 cup sugar white or brown sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- Optional: chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper if desired.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir in the melted butter, sugar, beaten egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined — do not overmix.
- If using, fold in nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for the best flavor and sweetness. You can replace part of the flour with whole wheat flour or add spices like cinnamon for variation. Store in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.
