In a separate bowl, mix the melted butter and mashed bananas.
Stir in the baking soda and salt, and then add the sugar, beaten egg, and vanilla extract. Stir everything together.
Gradually fold in the flour until the batter is well combined, but be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips:
Serve warm with a pat of butter or a drizzle of honey for an extra special treat.
Store leftovers in an airtight container for up to 4 days at room temperature. For longer storage, freeze slices and toast them for a delicious snack later.
Variations:
Add-ins: Mix in chocolate chips, walnuts, or even dried fruit like raisins or cranberries for a unique twist.
Spices: Try adding a pinch of cinnamon or nutmeg for added warmth.
Flour swap: For a healthier option, substitute whole wheat flour for some or all of the all-purpose flour.
FAQ:
Can I use frozen bananas?
Yes, frozen bananas work great! Just thaw them before mashing.
Can I use a different type of sugar?
Absolutely! You can swap in brown sugar for a richer flavor or even try coconut sugar for a lower glycemic option.
What if I don’t have a loaf pan?
You can use a muffin tin instead. Just adjust the baking time to around 20-25 minutes.
Enjoy your freshly baked banana bread!
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