Banana Bread Recipe

2-3 ripe bananas (mashed)
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (can reduce to 1/2 cup for less sweetness)
1 large egg (beaten)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
Optional: 1/2 cup chopped nuts (like walnuts or pecans) or chocolate chips for added texture and flavor

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan or line it with parchment paper for easy removal.
Mash Bananas: In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth. A few small lumps are fine.
Mix Wet Ingredients: Stir the melted butter into the mashed bananas. Then, mix in the baking soda, salt, sugar, egg, and vanilla extract until everything is well combined.
Add Flour: Gradually add the flour and stir just until the mixture is incorporated. Be careful not to overmix, as this can make the bread dense. If you’re adding nuts or chocolate chips, fold them in now.
Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake the Bread: Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs. If the top is browning too quickly, you can loosely cover the pan with aluminum foil for the last 15 minutes of baking.
Cool: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Banana Ripeness: The riper the bananas, the better the flavor! Overripe bananas are perfect for this recipe.
Add-ins: For added flavor, try mixing in a teaspoon of cinnamon, nutmeg, or a few tablespoons of sour cream for extra moisture.
Storage: Store your banana bread in an airtight container at room temperature for up to 3-4 days, or in the fridge for longer shelf life.
Freezing: If you want to freeze it, wrap the cooled bread in plastic wrap and place it in a freezer bag. It will keep for up to 3 months. To thaw, let it sit at room temperature for a few hours.