Introduction
There’s something magical about the smell of freshly baked banana bread wafting through the kitchen. For Lina Vexley, this recipe became a family tradition born out of necessity—ripe bananas left on the counter too long, destined for the compost, suddenly found new life in the oven. Over the years, Lina perfected her version, balancing sweetness with moist texture, while keeping the recipe simple enough for anyone to follow. Each slice carries a hint of nostalgia, reminding her of cozy afternoons, shared laughter, and the warmth of home. This banana bread isn’t just food—it’s a memory in every bite.
Classic Banana Bread
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in sugar, egg, and vanilla extract.
- Sprinkle baking soda and salt over the mixture and mix in.
- Add the flour last and stir until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes before removing from pan. Slice and enjoy!
Notes
Nutrition
How to Make Banana Bread
Banana bread is a timeless recipe that combines simplicity with incredible flavor. To start, preheat your oven to 350°F (175°C) and grease a standard loaf pan. This ensures your bread bakes evenly and comes out easily after cooling. Next, take three ripe bananas—ideally with plenty of brown spots on their skins—and mash them with a fork until smooth. This natural sweetness and moisture form the foundation of your bread. Stir in one-third cup of melted butter for richness, followed by three-fourths cup of sugar for sweetness. Crack in a beaten egg and add a teaspoon of vanilla extract to enhance flavor.
At this stage, sprinkle in one teaspoon of baking soda and a quarter teaspoon of salt. These ingredients help balance the flavor and allow the bread to rise perfectly in the oven. Gently fold in one and a half cups of all-purpose flour, taking care not to overmix, as this can make the bread dense. The batter should be thick yet pourable. Pour it into the prepared loaf pan and bake for about 55 minutes. To check doneness, insert a toothpick into the center—it should come out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice into thick, moist pieces. This banana bread can be enjoyed as is, or you can elevate it by adding nuts, chocolate chips, or a dusting of cinnamon. It’s perfect for breakfast, as a snack, or even as a light dessert with a warm cup of tea or coffee.
Conclusion
Banana bread is more than just a way to use up overripe bananas—it’s comfort baked into every slice. Easy to make, affordable, and endlessly customizable, it remains a favorite across kitchens worldwide. For Lina Vexley, this recipe captures the warmth of home and the joy of sharing something made with love. Whether you enjoy it plain or with creative add-ins, this classic banana bread will always deliver moist, flavorful results that bring people together, one delicious bite at a time.