Ingredients
- 3 ripe bananas
- 2 eggs
- 1½ cups all-purpose flour
- ¾ cup white sugar
- ⅓ cup melted butter
Instructions
Preheat the oven to 350°F (175°C). Grease a loaf pan. A standard 9 x 5-inch pan works well. For easy removal, you can also line the pan with parchment paper, leaving an overhang on the sides to use as handles.
Peel the bananas and place them in a blender. Break them into chunks if you like, to help the blender work more easily.
Add the eggs, white sugar, and melted butter. Make sure the butter has cooled slightly so it is warm rather than hot.
Blend for about 30 seconds until smooth. The mixture should look creamy and uniform, with no visible chunks of banana.
Add the flour and blend for approximately 20 seconds, just until combined. Avoid overmixing. Stop as soon as the flour disappears. If needed, pause and scrape down the sides of the blender jar, then pulse once or twice. A few tiny streaks of flour are fine, since they will disappear as the bread bakes. Overmixing can lead to a dense, tough loaf.
Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly before the center is done, loosely tent the loaf with foil. Ovens vary, so start checking at 50 minutes. A few moist crumbs on the toothpick are fine, but it should not come out with wet batter.
Let the banana bread cool in the pan briefly, then transfer it to a wire rack to cool before slicing. Ten to fifteen minutes in the pan lets the loaf set. A cooled loaf slices more cleanly, so wait at least 30 minutes if you can.