Imagine sinking your teeth into a slice of banana bread so incredibly moist and flavorful that it transforms an ordinary day into a culinary celebration. The Lion House Banana Bread isn't just another recipe—it's a slice of comfort that promises to tantalize your taste buds and fill your kitchen with an irresistible aroma that will have everyone asking, "What are you baking?" Whether you're a seasoned baker or a kitchen novice, this foolproof recipe guarantees a perfect loaf every single time, making you look like a professional pastry chef with minimal effort.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, mash the ripe bananas using a fork or potato masher until they are smooth and have minimal lumps. The riper the bananas, the sweeter and more flavorful your bread will be.
- Pour the melted butter into the mashed bananas and mix well, ensuring the butter is fully incorporated.
- Stir in the baking soda and pinch of salt, mixing thoroughly to distribute evenly throughout the banana mixture.
- Add the sugar and mix until completely combined, creating a smooth and consistent batter.
- Incorporate the beaten egg and vanilla extract, stirring until the ingredients are well blended.
- Gradually fold in the all-purpose flour, mixing gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even distribution.
- Place the pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for 3-4 days.
Tips
- Banana Selection: Use overripe bananas with dark spots—they're sweeter and will give your bread maximum flavor and moisture.
- Don't Overmix: Gently fold in the flour until just combined. Overmixing can lead to a tough, dense bread.
- Check for Doneness: A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Cool Completely: Allow the bread to cool entirely before slicing to prevent crumbling and ensure perfect texture.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain its moisture for 3-4 days.
- Optional Enhancements: Consider adding chocolate chips, nuts, or a sprinkle of cinnamon for extra flavor variations.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg