Imagine transforming those overripe bananas sitting on your counter into the most incredibly moist, decadent banana bread you've ever tasted - and doing it with minimal effort! This food processor banana bread recipe is about to revolutionize your baking game, turning even novice home cooks into culinary heroes. With just a few simple ingredients and your trusty food processor, you'll create a bakery-worthy loaf that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1/3 cup melted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose 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.
- Place ripe bananas into the food processor and pulse until completely smooth and no large chunks remain.
- Add melted butter to the banana puree in the food processor and pulse briefly to combine.
- Add sugar, egg, and vanilla extract to the mixture. Process until all ingredients are thoroughly blended and the mixture appears smooth and consistent.
- In a separate small bowl, mix baking soda and salt with the all-purpose flour, ensuring even distribution.
- Gradually add the dry flour mixture to the food processor, pulsing gently until just combined. Be careful not to overmix, as this can result in tough bread.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any remaining bread in an airtight container at room temperature for up to 3 days.
Tips
- Choose super ripe bananas with dark brown or black spots for maximum sweetness and flavor intensity.
- Don't overmix the batter - pulse gently to maintain a tender crumb.
- Use room temperature ingredients to ensure smooth blending and consistent texture.
- For extra moisture, consider adding a tablespoon of Greek yogurt or sour cream to the batter.
- To prevent burning, tent the bread with aluminum foil if it's browning too quickly during the last 15 minutes of baking.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For variations, try adding chocolate chips, nuts, or a sprinkle of cinnamon to customize your banana bread.
Nutrition Facts
Calories: 235kcal
Carbohydrates: 40g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
