Easy, Delicious, and Moist Banana Bread Recipe

Directions for two loaves in 8x4 or 9x5 pans
Ingredients
6 very ripe bananas, peeled
2/3 cup butter, unsalted or salted, melted
1 teaspoon baking soda (not baking powder)
1 pinch salt
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
Directions
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your greased loaf pan (I used avocado oil spray).
Bake for 45 to 55 minutes at 350°F (175°F), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. I prefer to use a thermometer. It's ready at 200°F in the center.
If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool before serving. It tastes best when warm so don’t wait too long! Slice and serve. A bread knife or a serrated knife helps to make slices that aren't crumbly.
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

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