Description
A classic, moist banana bread recipe that can be made with fresh or frozen bananas, featuring perfectly ripened bananas for maximum flavor.
Ingredients
- Very ripe bananas (with dark spots covering 50% of peel)
- All-purpose flour (or 1:1 gluten-free blend)
- Sugar (adjustable amount)
- Eggs
- Butter
- Vanilla extract
- Baking soda
- Salt
- Optional: ¼ teaspoon xanthan gum (if using gluten-free flour)
Instructions
- Preheat oven to 350°F (175°C)
- Mash very ripe bananas until smooth
- Mix wet and dry ingredients separately, then combine
- Pour into prepared loaf pan
- Bake until internal temperature reaches 200-205°F
- If top browns too quickly, tent with foil during last 15 minutes
Notes
- Frozen bananas can be used – thaw and drain excess liquid first
- Best results with bananas that have dark spots covering 50% of peel
- For gluten-free version, use 1:1 baking blend plus xanthan gum if needed
- Sugar can be reduced by 25% – replace with extra mashed banana or applesauce
- Check internal temperature for doneness (200-205°F)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: banana bread, moist banana bread, easy banana bread, gluten free banana bread option
