Classic banana bread that’s moist, flavorful, and perfect for using overripe bananas. Ideal for breakfast, snacks, or dessert.

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Preheat the oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Stir the melted butter into the mashed bananas.
Mix in the sugar, beaten egg, and vanilla extract.
Sprinkle the baking soda and salt over the mixture and stir to combine.
Add the flour last and stir until just incorporated. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for a few minutes, then remove to a wire rack to cool completely.

Use very ripe bananas for the best flavor and moisture.
Add nuts or chocolate chips for extra texture and taste.
Can be stored at room temperature for 2–3 days or refrigerated for up to a week.