Experience pure delight with this moist homemade banana bread bursting with ripe banana flavor and a hint of vanilla. Infused with melted butter and a touch of sugar, every bite is a comforting treat. Make The Best Homemade Banana Bread and savor the unmatched charm of 3 Bananas Banana Bread in every slice.

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I love making banana bread because it is simple yet packed with flavor and nutritional goodness. This recipe is one of my favorites ever.

I learned it from my mom and it’s known as the best homemade banana bread around. I start off with 3 ripe bananas mashed well and mix in 1/2 cup unsalted butter that had been melted.

Then I add a cup of granulated sugar, one large beaten egg and a teaspoon of vanilla extract. The baking soda and a pinch of salt are added next along with 1 1/2 cups of all-purpose flour.

This recipe is popular among many who love Three Banana Bread Recipe ideas and Banana Bread With 3 Bananas style. I also appreciate that it doesn’t use sour cream so the moisture and fresh banana flavor come straight from the fruit and butter.

It’s a really light and fluffy treat that is heart healthy and rich in potassium.

Why I Like this Recipe

I really love this recipe because it reminds me of the banana bread my mom used to make at home. Its super easy to throw together, and I like that all the ingredients are things I always have on hand. The bread comes out really moist and full of natural banana flavor even though theres no sour cream in it. Also, I dig that its light and fluffy so every bite feels really comforting.

Ingredients

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Bananas pack vitamins and fibre, they naturally sweeten and keep the bread moist.
Unsalted butter adds richness and moisture, blending flavors though its high in fat.
Granulated sugar brings quick energy and sweetness, but too much can make it cloying.
An egg supplies protein and acts as a binder, making the loaf extra fluffy.
Vanilla extract infuses a warm aroma and a subtle sweet hint that feels homey.
All-purpose flour gives structure and bulk, supplying carbs needed for energy.
Baking soda helps the bread rise, making it light and fluffy.
A pinch of salt balances and enhances flavors without overpowering.

Ingredient Quantities

3 ripe bananas, mashed well

1/2 cup unsalted butter, melted

1 cup granulated sugar

1 large egg, beaten lightly

1 teaspoon vanilla extract

1 teaspoon baking soda

a pinch of salt

1 1/2 cups all-purpose flour

How to Make this

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1. Preheat your oven to 350°F and grease your loaf pan well.

2. In a big bowl, mash your 3 ripe bananas until smooth and mix in the melted butter and sugar.

3. Stir in the beaten egg and vanilla extract until its all combined.

4. Sprinkle the baking soda and a pinch of salt over the mixture then slowly fold in the all-purpose flour.

5. Make sure you mix the flour in thoroughly so there are no dry spots.

6. Pour the batter into the greased pan and smooth it out evenly.

7. Bake in the oven for about 60-65 minutes until a toothpick or fork comes out clean when you poke the center.

8. Let your banana bread cool in the pan for around 10 minutes then transfer it onto a wire rack to cool completely before slicing.

Equipment Needed

1. Oven for preheating to 350°F
2. Loaf pan (make sure to grease it well)
3. Large mixing bowl for mashing and mixing ingredients
4. Fork or potato masher to mash the bananas until smooth
5. Measuring cups and spoons for accurate amounts of butter, sugar, flour, and other ingredients
6. Whisk or a sturdy spoon to mix the beaten egg, vanilla, and dry ingredients
7. Toothpick or fork to test if the bread is baked properly
8. Wire rack for cooling the banana bread after it comes out of the pan

FAQ

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Sure you can, but it might make the bread a bit denser. You can start with half whole wheat and half all-purpose flour, and adjust later after you check out the texture.

Q: What if I dont have unsalted butter?

A: If you only have salted butter, you can still use it, but be sure to cut back on the added salt in the recipe a little.

Q: I like extra flavor. Can I add nuts or chocolate chips?

A: Yeah, adding walnuts, pecans, or even chocolate chips is a great idea. Toss in about 1/2 cup to keep the flavor balanced.

Q: How do I know when the banana bread is ready?

A: Pop a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s pretty much done. If not, give it a few more minutes in the oven.

Q: Can I store the banana bread?

A: Definitely, you can keep it wrapped in plastic wrap or in an airtight container at room temperature for a couple of days. For longer storage, you might wanna freeze a slice or two.

Easy Banana Bread Recipe Substitutions and Variations

Unsalted Butter: Instead of butter, you can use coconut oil or even vegetable shortening if you prefer a dairy free option
Granulated Sugar: Try using brown sugar or honey (about 3/4 cup honey with a little less liquid) for a different flavor twist
Egg: If you dont have an egg handy, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to replace it
All-Purpose Flour: You can swap this out for whole wheat pastry flour for a nuttier taste and a slightly healthier version

Pro Tips

– Use really overripe bananas if you can; they mash up super smooth and give your bread a richer flavor
– Don’t overmix when you add the flour, or your bread might turn out too dense
– Check your bread a few minutes before the suggested time with a toothpick to make sure it doesn’t get overbaked
– Let it cool in the pan for a bit after baking to keep it from crumbling when you try to slice it