I have received a few requests for the banana bread recipe I use to make both loaves and muffins. Whenever I bake fresh banana bread it never lasts long - guests and family alike love it that much!
The recipe I use is super easy. You can mix everything in just one bowl, you don't need to use a stand mixer, and you can vary the amount of sugar and banana to your taste. Change it up by adding a cup of chocolate chips, raisins or chopped nuts for some flavor variations.
Banana Bread Recipe
Over-ripe bananas are the best bananas to use for banana bread. The yellow peels should be mostly browned, and the bananas inside squishy and starting to turn brown.
2 to 3 very ripe bananas, peeled and mashed
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (or anywhere between 1/2 cup and 1 cup to adjust for sweetness)
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon cinnamon or pie spice
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and butter an 8x4-inch loaf pan.
In a mixing bowl, mash the bananas until completely smooth. Stir the melted butter into the mashed bananas.
Stir in the baking soda and salt. Then add the sugar, beaten egg, vanilla extract, and cinnamon or pie spice. Last, mix in the flour.
Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a butter knife or toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for a few minutes. Then remove the loaf from the pan and let cool completely before serving. Slice and serve plain or with butter.
To make banana bread muffins, spoon batter into a greased muffin tin or use muffin liners, and bake at the same temperature for 20-25 minutes.