|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||5%|
|Total Sugars 21g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This banana bread recipe is easy to mix up in one bowl using just a single egg. It's buttery, sweet, and full of banana flavor—everything you want from banana bread. If you're low on eggs, then not to worry. This batter, which makes a single loaf, only calls for one.
It only takes a few short minutes to make the batter, and you likely already have all of the ingredients on hand. There's no separating eggs, sifting ingredients, or using multiple bowls. You'll have a beautiful sweet loaf of quick bread in no time without all of the mess.
Serve this banana bread for a quick breakfast, as part of a brunch, or as an afternoon snack with tea. It makes a lovely homemade gift and will disappear fast at potlucks and bake sales.
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour a loaf pan.
Combine all of the ingredients—mashed ripe bananas, melted butter, beaten egg, flour, sugar, salt, and baking soda—but the nuts in a large mixing bowl. Mix until well combined.
Fold in the nuts, if using.
Spoon the batter into the greased and floured loaf pan.
Bake in the preheated oven for about 60 minutes, or until a knife inserted in center comes out clean.
Let cool completely before serving.
- Very ripe bananas lend this bread the best flavor. If possible, wait until your banana skins are practically black and the interior is almost custard-like. To speed up ripening, stick your bananas in a paper bag with a slice of apple.
How to Store and Freeze
- This bread will keep for a few days wrapped tightly or in an airtight container on the counter. It will keep for an extra day or so in the fridge. Since this is a moist bread with fruit, keep an eye out for mold or fermentation after three days.
- Banana bread can be frozen for up to three months. Turn the bread out of the pan and cool completely. Wrap the entire loaf very well with plastic wrap and place in a zip-top bag, or freeze individual slices wrapped and stored in the same way. Defrost in the fridge before enjoying.
- Most nuts will work in this bread, but pecans and walnuts are a classic choice. Use chopped, toasted nuts for the best flavor and distribution. Whole nuts will sink to the bottom of the bread.
- Dried fruit like raisins or chopped dates add fruity sweetness and a chewy texture to the bread.
- You can also add chocolate chips to take this bread more into dessert territory.