Imagine sinking your teeth into a slice of warm, golden banana bread that's so incredibly moist it practically melts in your mouth. This isn't just any banana bread - this is the ultimate comfort food that transforms overripe bananas into a heavenly treat that will have your family and friends begging for more. Using self-rising flour, this recipe guarantees a perfectly tender and fluffy loaf that's ridiculously easy to make, even for baking beginners!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, peel and mash the ripe bananas thoroughly with a fork until they reach a smooth, creamy consistency with minimal lumps.
- Add the sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk the ingredients together until they are well combined and form a smooth, homogeneous mixture.
- Gradually fold the self-rising flour into the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until the flour is incorporated, being careful not to overmix, which can result in a tough bread.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Place the loaf pan in the preheated oven and bake for 55-60 minutes. To check for doneness, insert a toothpick or knife into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing.
- Once cooled, slice the banana bread and serve. Store any remaining bread in an airtight container at room temperature for up to 3-4 days.
Tips
- Choose Very Ripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Overripe bananas are your secret weapon!
- Don't Overmix the Batter: Gently fold in the flour just until combined. Overmixing can lead to tough, dense bread.
- Check for Moisture: The toothpick test is crucial. A few moist crumbs are okay, but the toothpick shouldn't have wet batter.
- Cool Completely: Allow the bread to cool entirely before slicing to help it set and prevent crumbling.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for 3-4 days. Pro Tip: For an extra flavor boost, consider adding chocolate chips, nuts, or a sprinkle of cinnamon to your batter!
Nutrition Facts
Calories: 218kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
