Those bananas sitting on the counter with freckles and soft spots? Don’t toss them. They’re perfect for banana bread. The longer they ripen, the sweeter and more flavourful the loaf becomes. This is a straightforward version that uses what you already have and turns it into a moist, tender quick bread that works as breakfast, snack, or dessert.
Ingredients
- 3 medium overripe bananas (the softer and darker the better)
- ⅓ cup melted butter (or neutral oil)
- ½ cup sugar (or up to ¾ cup if you like it sweeter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1½ cups all-purpose flour
- Optional: ½ cup chopped walnuts, chocolate chips, or a light sprinkle of cinnamon
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
3. Stir in the melted butter, sugar, egg, and vanilla until well combined.
4. Sprinkle the baking soda and salt over the mixture and stir gently. Add the flour and mix just until no dry streaks remain. Over-mixing makes the bread tough. Fold in any add-ins now.
5. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
6. Let the bread cool in the pan for 10 minutes, then turn it out onto a rack. Cool completely before slicing for the cleanest cuts. It slices more easily and tastes even better the next day.
Tips
Overripe bananas freeze well. Peel them, place in a freezer bag, and thaw when you’re ready to bake—they mash even more easily. The loaf keeps covered at room temperature for 2–3 days or freezes nicely for later.
This is the kind of baking that rewards a little patience and a willingness to use what might otherwise go to waste. One loaf, a few overripe bananas, and you’ve got something warm and satisfying on the counter. Enjoy.
