Banana Bread Nyt

This banana bread recipe is adapted from The New York Times and is a perfect way to use up overripe bananas. The bread is moist, flavorful, and perfect for breakfast or as a snack.

Vegetarian Baked Goods Miscellaneous Banana Bread Breakfast Snack
Banana Bread Nyt

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 4x8 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter.
  4. Mix in the baking soda and salt.
  5. Stir in the sugar, beaten egg, and vanilla extract.
  6. Mix in the flour until just incorporated.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
220 per slice
Carbohydrates
35g
Protein
3g
Fat
8g

Supplies

Loaf pan Mixing bowl Measuring cups and spoons Mixing spoon

Tools

Oven Wire rack

Serving suggestions

Serve warm with a spread of butter or a dollop of whipped cream.

Tips & tricks

For added texture and flavor, you can fold in chopped nuts or chocolate chips into the batter before baking.

Cost

$5