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Ingredients
Scale
- 2 medium overripe bananas (brown-spotted)
- 2 cups (248g) all-purpose flour (spooned and leveled)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup (200g) granulated sugar (plus extra for the pan)
- ½ cup (113g) unsalted butter (softened, plus extra for the pan)
- 2 large eggs
- 7 tablespoons (103ml) milk (see note)
- 1 teaspoon vinegar or lemon juice (see note)
Instructions
- Preheat your oven to 375°F and grease a 9x5x3” loaf pan with butter and sugar.
- Mash the overripe bananas in a small bowl until smooth.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Cream butter and sugar in a large mixing bowl until light and fluffy.
- Add in the mashed bananas and eggs, mixing until somewhat combined.
- Gradually stir in the dry ingredients along with milk and vinegar until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out with a few crumbs.
- Cool the bread in the pan for 15-20 minutes before slicing.
Notes
Use very ripe bananas for optimal sweetness and flavor.
Avoid over-mixing the batter to maintain a light texture.
Ensure your oven is properly preheated before baking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 196
- Sugar: 10
- Sodium: 160
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1.1
- Protein: 3.1
- Cholesterol: 46