Classic Banana Bread

A moist and flavorful banana bread made with ripe bananas, butter, and a touch of vanilla.

Ingredients

Preparation Steps

1. 1.Peel the ripe bananas and mash them thoroughly in a mixing bowl using a fork or potato masher, ensuring a smooth and lump-free texture.
2. 2.Soften the unsalted butter by leaving it at room temperature for about 10-15 minutes or warming it slightly in the microwave for a few seconds, without melting it completely.
3. 3.Measure out the granulated sugar and keep it ready for blending with the butter.
4. 4.Crack the egg into a small bowl to ensure there are no shell fragments, then set it aside to be added later.
5. 5.Measure 1 teaspoon of pure vanilla extract and keep it ready for adding to the wet ingredients.
6. 6.Sift the plain flour, baking powder, and a pinch of salt into another bowl to ensure they are well combined and aerated.
7. 7.Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4 to allow it to reach the necessary baking temperature.
8. 8.Grease a small loaf tin (approximately 450g/1lb capacity) with butter or line it with parchment paper for easy removal of the baked banana bread.

Instructions

1. 1.In a large mixing bowl, combine the softened butter and granulated sugar. Use a wooden spoon or electric mixer to cream them together until the mixture is light, smooth, and fluffy.
2. 2.Gradually add the egg to the butter-sugar mixture, beating well after each addition to incorporate fully.
3. 3.Mix in the mashed bananas and vanilla extract, stirring until the wet ingredients are well combined.
4. 4.Gently fold in the sifted flour, baking powder, and salt using a spatula or wooden spoon. Mix just until no dry streaks of flour remain, avoiding over-mixing to maintain a tender texture.
5. 5.Pour the batter into the prepared loaf tin, spreading it out evenly with a spatula.
6. 6.Place the tin on the middle rack of the preheated oven and bake for 60 minutes or until a skewer inserted into the center comes out clean.
7. 7.Once baked, remove the banana bread from the oven and let it cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.