Preheat the oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal of the banana bread after baking.
Prepare the batter: In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until combined.
Mix in the sugar, beaten egg, and vanilla extract, ensuring everything is well incorporated.
Sprinkle the baking soda and salt over the mixture and stir to combine.
Slowly add the flour, mixing until just incorporated. Be careful not to overmix the batter to ensure the bread stays tender and light.
Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and serve: Once baked, let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as a delicious breakfast, snack, or dessert!
Storage and Tips
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
For added flavor, you can mix in chocolate chips, walnuts, or cinnamon to the batter before baking.
If you prefer a lighter loaf, substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version.
