Gooey Banana Bread. This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. If you have ripe bananas, but won't be baking for a few days, peel and place them in the freezer until your ready.
This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this 🙂 Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! You can have Gooey Banana Bread using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Gooey Banana Bread
- Prepare 3-4 of bananas.
- Prepare 1/3 cup of melted butter.
- It’s 1 cup of sugar.
- Prepare 1 of egg (beaten).
- It’s 1 tsp of Vanilla.
- It’s 1 tsp of baking soda.
- Prepare Pinch of salt.
- You need 1-1/2 cups of flour.
- It’s of Optional 1/4 cup nuts, raisins or chocolate chips.
Grease and flour a loaf pan. In a medium size bowl, mash bananas until creamy and stir in lemon juice. If your bread is turning out still gooey in the middle, check your oven's temperature to ensure that your oven is getting hot enough. Use an oven thermometer to check the oven temperature.
Gooey Banana Bread step by step
- Preheat your oven to 350. In a bowl, mash the bananas first and then add melted butter..
- In the same bowl, mix in sugar, vanilla and the beaten egg.
- Again, in the same bowl, mix in baking soda and the pinch of salt..
- Lastly, mix in the flour and decide whether you want to add an optional ingredient..
- I used a bread pan, which I greased with butter, (Which you probably do not have to do) and scooped in all the batter. Cook at 350 in the oven for 1 hour..
There is nothing more frustrating than taking out your freshly baked banana bread, cutting into the center, and finding a soft, gooey mess. You might be able to keep the two ends of your loaf, but you will have to throw the center away because it will not bake evenly now that it has been cut open. Allow them to cool before using. Quick breads typically use baking soda and/or baking powder as a leavening agent to help lift and aerate them. If your leavening agent isn't doing its job, you'll end up with a dense, potentially soggy banana bread that won't cook as it's meant to.