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Moist & Easy Banana Bread

A simple and delicious banana bread recipe that transforms overripe bananas into a cozy, sweet treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use ripe bananas for the best sweetness and flavor.
  • 1/3 cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar You can adjust this for desired sweetness.
  • 1 large egg, beaten
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup all-purpose flour
  • 1/2 cup chopped nuts or chocolate chips Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, mash the ripe bananas until smooth, then stir in melted coconut oil (or butter), followed by the vanilla extract and beaten egg. Mix until combined.
  3. Add the sugar, baking soda, and salt to the banana mixture, and mix well. Gradually fold in the flour, being careful not to overmix; a few lumps are fine. If adding nuts or chocolate chips, fold them in now.
  4. Grease a 4x8-inch loaf pan with non-stick spray or oil. Pour the batter into the prepared pan, smoothing the top.
  5. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Once done, let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For perfecting your banana bread, use ripe bananas with brown spots for the best flavor. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, slice and microwave for 15-20 seconds or toast until warm.