Ingredients:

  • 3 large overripe bananas, mashed (340g)
  • 1/2 cup unsalted butter, melted and cooled slightly (113g)
  • 3/4 cup packed light brown sugar (150g)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract (5ml)
  • 1 1/2 cups all-purpose flour (188g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. In a medium bowl, mash the 3 large overripe bananas (340g) with a fork until smooth but still containing a few small lumps.
  3. Stir the 1/2 cup (113g) melted butter into the mashed bananas until combined.
  4. Whisk in the 3/4 cup (150g) packed light brown sugar, 1 large egg, and 1 tsp (5ml) vanilla extract; stir vigorously until the mixture is glossy and fully emulsified.
  5. In a separate large bowl, whisk together the 1 1/2 cups (188g) all-purpose flour, 1 tsp (5g) baking soda, 1/2 tsp (3g) salt, and 1 tsp (2g) ground cinnamon.
  6. Pour the wet banana mixture into the dry ingredients.
  7. Using a rubber spatula, gently fold the batter together; stop the moment no streaks of white flour remain to avoid overmixing.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 60 to 70 minutes. The bread is done when the top is deep golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, but no raw batter.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.