There’s something magical about the aroma of banana bread baking in the oven. This classic recipe transforms overripe bananas into a moist, flavorful loaf that’s perfect for breakfast, snack time, or even dessert. Whether you’re a seasoned baker or just starting out, this foolproof recipe will become your go-to for using up those spotted bananas on your counter.
Why This Recipe Works
This banana bread strikes the perfect balance between cakey and dense, with a tender crumb that practically melts in your mouth. The secret is using very ripe bananas (the more brown spots, the better!) and not overmixing the batter. The result is a naturally sweet, incredibly moist loaf that stays fresh for days.
Ingredients
- 3-4 very ripe bananas, mashed (about 1½ cups)
- ⅓ cup melted butter
- ¾ cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1½ cups all-purpose flour
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 1 loaf (8-10 slices)
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. A few small lumps are fine and will add texture.
- Stir the melted butter into the mashed bananas until well combined.
- Mix in the sugar, beaten egg, and vanilla extract. Stir until everything is evenly incorporated.
- Sprinkle the baking soda and salt over the mixture and stir to combine.
- Add the flour and gently fold it in with a spatula or wooden spoon. Mix just until the flour disappears—overmixing will make your bread tough. If using nuts or chocolate chips, fold them in now.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it with aluminum foil during the last 15 minutes.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Baker’s Tips
- Banana ripeness matters: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots or even completely brown peels.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and results in tough, dense bread.
- Room temperature ingredients: Let your egg come to room temperature for better incorporation into the batter.
- Storage: Wrap cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Variations to Try
- Chocolate Chip Banana Bread: Fold in ½ cup of chocolate chips for an indulgent twist.
- Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans for extra crunch.
- Cinnamon Swirl: Mix 2 tablespoons sugar with 1 teaspoon cinnamon, layer half the batter in the pan, sprinkle with half the cinnamon sugar, add remaining batter, and top with remaining cinnamon sugar. Swirl with a knife.
- Healthier Version: Substitute half the all-purpose flour with whole wheat flour and reduce sugar to ½ cup.
Final Thoughts
This banana bread recipe is endlessly adaptable and incredibly forgiving, making it perfect for bakers of all skill levels. It’s the ideal way to rescue those bananas that are past their prime, and the result is so delicious that you might find yourself waiting for bananas to overripen just so you have an excuse to bake it again!
What’s your favorite way to enjoy banana bread? Let me know in the comments below!
