Classic Banana Bread

• •1.5 cup all-purpose flour
• •1 teaspoon baking soda
• •0.5 teaspoon salt
• •2 large bananas, very ripe, mashed
• •0.3 cup unsalted butter, melted
• •0.5 cup granulated sugar
• •0.3 cup light brown sugar, packed
• •1 large egg
• •1 teaspoon vanilla extract
• •0.5 cup walnuts, chopped (optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

3. 3

   In a large bowl, mash the very ripe bananas with a fork until mostly smooth but with a few small lumps remaining. Add the melted butter, granulated sugar, light brown sugar, egg, and vanilla extract to the mashed bananas. Whisk until well combined.

4. 4

   Pour the dry ingredients into the wet ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. If using, gently fold in the chopped walnuts.

5. 5

   Pour the batter into the prepared loaf pan and spread evenly.

6. 6

   Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

7. 7

   Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. While delicious warm, it will be less crumbly and easier to slice once fully cooled.

Chef's Tips

• 💡Always use very ripe bananas with plenty of brown spots; they are sweeter and easier to mash, providing the best flavor and moisture for your bread.
• 💡Do not overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough, dense banana bread. Mix only until the ingredients are just combined.
• 💡For an extra moist loaf, you can add 1-2 tablespoons of sour cream or plain yogurt to the wet ingredients along with the egg and vanilla.
• 💡Store leftover banana bread at room temperature, tightly wrapped in plastic wrap or aluminum foil, for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for longer storage.