Sunday Morning Banana Bread
Picture it – a warm, moist, sweet banana bread loaf fresh from the oven, releasing an irresistible aroma that fills the kitchen. Nothing beats the enjoyment of Sunday Morning Banana Bread and a hot cup of coffee!
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What you’ll need
This banana bread recipe can be baked in an 8×4-inch Loaf pan or my favorite way, in three Mini Loaf Pans. Opting for mini loaf pans not only yields equally moist and tender banana bread as a full-size loaf but what makes it even more appealing is you can enjoy one right away and pop the others in the freezer to enjoy later.
Most of you probably already have a few bananas sitting in the fruit basket that are too overripe. No worries – these are perfect for banana bread. As bananas ripen and become over-ripened the starches convert into natural sugars, resulting in a sweet flavor. They also have a more concentrated banana flavor. You will need 2 – 3 very overripe bananas. Enough to yield about 1 1/4 cups mashed.
The rest of the simple ingredients you likely already have on hand.
- Butter: unsalted or salted. I prefer unsalted.
- Baking Soda
- Salt
- Sugar
- 1 Large Egg
- Vanilla Extract
- All-Purpose Flour
How to make Sunday Morning Banana Bread
The best thing about this recipe is prep time takes less than 15 minutes and you don’t need any fancy mixers.
Start with a mixing bowl and simply mash the bananas with a fork until they become fairly smooth. Stir in the melted.
Next, add the remaining ingredients starting with the baking soda and salt. Mix that well into the mixture.
Then add the sugar, beaten egg, and vanilla extract. Mix until well incorporated.
Finally, add the flour to the wet ingredients. Stir until well combined. I like to use an Electric Hand Mixer on low but you can mix with a spoon too. Be careful to not over mix, a few lumps are ok in this recipe.
Pour the batter mixture into loaf pans that have been greased with butter or cooking spray. If using the mini loaf pans, fill each about 3/4 full.
Bake in the oven preheated to 350°F. If you are using a 4×8 loaf pan, bake for 55 to 65 minutes. If you are using the mini loaf pans they will cook much faster, about 30 minutes. To test for doneness, insert a toothpick into the center of the loaf and when it comes out clean they are done.
Remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve!
How to store banana bread properly
Wrap in Plastic Wrap or Foil: Once cooled, tightly wrap the banana bread in plastic wrap or aluminum foil. This helps retain moisture and prevents the bread from drying out.
Use an Airtight Container: If you prefer, you can place the wrapped banana bread in an airtight container. This provides an extra layer of protection against air and helps keep the bread fresh.
Refrigeration (Optional): While banana bread can be stored at room temperature, you can opt to refrigerate it for an extended shelf life. This is especially useful if you don’t plan to consume the bread within a few days. Keep it in an airtight container or resealable bag.
Freezing: Banana bread freezes well, making it a convenient option for longer storage. Follow these steps for freezing:
- Wrap the cooled banana bread tightly in plastic wrap or aluminum foil.
- Place the wrapped bread in a resealable plastic bag or an airtight container.
- Freeze for up to 2-3 months.
Thawing Frozen Banana Bread: When ready to enjoy frozen banana bread, remove it from the freezer and let it thaw at room temperature, still wrapped. Once thawed, you can reheat slices in the microwave or oven for a freshly baked taste.
Sunday Morning Banana Bread
Ingredients
- 2 – 3 overripe bananas about 1/14 cup mashed
- ⅓ tsp butter, unsalted melted
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 1 lg egg beaten
- 1 tsp vanilla extract
- 1½ cup all-purpose four
Instructions
- Preheat your oven to 350°F. Grease loaf pans.
- In a large mixing bowl, mash the ripe bananas with a for until smooth.
- Pour the melted butter into the mashed bananas and stir well to combine.
- Sprinkle the baking soda and a pinch of salt over the banana mixture. Stir until well combined. Let it sit for a couple of minutes. This helps activate the baking soda.
- Add the sugar, beaten egg, and vanilla extract to the banana mixture. Mix until smooth and well incorporated.
- Gradually add the all-purpose flour to the wet ingredients, stirring just until combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the three greased mini loaf pans or one 4×8 loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs. – Mini loaf pans: 25-30 minutes – 4×8 loaf pan: 60-65 minutes
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once completely cooled, slice the banana bread and serve. Enjoy it with a cup of coffee or your favorite beverage!
- Feel free to customize your banana bread by adding nuts, chocolate chips, or any other mix-ins of your choice. Enjoy your homemade banana bread!
