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Freshly baked banana bread loaf on a cooling rack.

Quick way to grow a single Banana Bread Banana Bread

This recipe provides a quick and easy way to bake a single loaf of moist and delicious banana bread. It's perfect for a treat any time of day.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ripe banana
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1 large egg
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
Optional
  • 1/2 cup chopped walnuts (optional)

Equipment

  • 9x5 inch loaf pan
  • Large bowl
  • Fork
  • Whisk or spoon
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and then grease and flour a 9x5 inch loaf pan, preparing it for the batter.
Mixing
  1. In a large bowl, mash the ripe banana with a fork, ensuring it's thoroughly broken down.
  2. Stir in the granulated sugar, brown sugar, baking soda, salt, and cinnamon into the mashed banana until all the ingredients are well combined.
  3. Beat in the egg, melted butter, and vanilla extract until the mixture is smooth and evenly blended.
  4. Gradually add the flour to the wet ingredients, mixing until it's just combined, then fold in the chopped walnuts if you are using them.
Baking
  1. Pour the prepared batter into the loaf pan, spreading it evenly to ensure consistent baking.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it's fully cooked.
Cooling
  1. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps prevent it from becoming soggy.

Notes

For a super moist banana bread, make sure to use very ripe bananas, even those with dark spots. Feel free to swap out walnuts for other nuts like pecans, or leave them out if preferred. Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage of up to 3 months.