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This classic banana bread recipe stands out for its simplicity, flavor, and flexibility.
With just a few basic pantry staples, you can create a moist, sweet loaf that’s ideal for breakfast, snacking, or even dessert.
It’s a one-bowl wonder—no mixer required—making it perfect for everyday baking without the fuss.
The ripe bananas not only provide natural sweetness and rich flavor but also offer a boost of potassium, vitamin C, and fiber.
While this isn’t a low-carb recipe, it does provide a modest 3g of protein per slice and contains no artificial ingredients or preservatives.
You can reduce sugar to suit your preference or swap in whole wheat flour for added fiber.
Whether you’re baking for the family or prepping ahead for the week, this recipe is satisfying, nostalgic, and versatile—a true kitchen staple.
Must-Have Tools for Perfect Results
USA Pan 8×4-Inch Loaf Pan
Designed with nonstick Americoat coating, this high-quality pan ensures even baking and easy release.
Its durable construction resists warping and guarantees years of use—ideal for all your quick bread recipes.
OXO Good Grips Mixing Bowl Set
With non-slip bottoms and easy-grip edges, these bowls make mixing mashed bananas and batter a breeze.
The pour spout adds convenience, especially when transferring batter into a pan.
Zulay Kitchen Potato Masher
Perfect for mashing bananas to the right consistency.
Its sturdy stainless steel build and ergonomic handle make it a great multi-tasker for other ingredients like avocados or potatoes.
Cuisinart Classic Bread Knife
Essential for slicing the cooled banana bread without tearing or crumbling. The serrated edge glides through baked goods effortlessly, offering clean, attractive slices every time.
ThermoPro TP03 Digital Food Thermometer
Optional but useful—check for doneness by verifying that the internal temperature reaches about 200°F.
Also handy for meats, candy-making, and baking precision.
Banana Bread
Equipment
- 1 (8×4-inch) loaf pan – for baking the banana bread
- 1 medium mixing bowl – to mash bananas and mix ingredients
- 1 fork or potato masher – to mash bananas
- 1 spatula or wooden spoon – for stirring ingredients
- 1 bread knife – for slicing the cooled loaf
Ingredients
- 2 to 3 medium ripe bananas about 1 ¼ to 1 ½ cups mashed
- ⅓ cup 76g melted butter (unsalted or salted)
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup 150g granulated sugar (adjust to taste: ½ cup for less sweet, 1 cup for extra sweet)
- 1 large egg lightly beaten
- 1 teaspoon pure vanilla extract
- 1 ½ cups 205g all-purpose flour
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease or butter an 8×4-inch loaf pan, making sure to coat all corners to prevent sticking. Set aside.
- Mash the Bananas and Add Butter: In a large mixing bowl, use a fork or potato masher to mash the peeled ripe bananas until completely smooth and soft. Pour the melted butter over the mashed bananas and stir well until fully combined.
- Incorporate Leavening and Seasoning: Sprinkle in the baking soda and a pinch of salt. Stir gently to ensure both are evenly distributed throughout the banana mixture.
- Add Sugar, Egg, and Vanilla: Stir in the granulated sugar, followed by the beaten egg and vanilla extract. Mix until the wet ingredients form a cohesive, slightly thick batter.
- Fold in the Flour: Gradually add the all-purpose flour, stirring gently until just combined. Avoid overmixing to maintain a tender crumb in the finished bread.
- Bake Until Perfectly Done: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the center of the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.If the top browns before the center is done, loosely cover with foil and continue baking.
- Cool Before Slicing: Remove the loaf from the oven and let it cool in the pan for 5 to 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. A serrated bread knife will help create clean, even slices.
Notes
- Banana Ripeness is Key: For the best flavor and moisture, use bananas that are very ripe—skin should be heavily speckled or browned, and the inside soft and fragrant.
- Pan Size Adjustments: Using a slightly larger pan (like 8.5×4.5-inch or 9×5-inch) is fine, but the loaf will be wider and shorter. Reduce baking time slightly and begin checking for doneness around 45–55 minutes.
- Flavor Add-Ins: This banana bread is a great base recipe. Consider adding ½ cup chopped walnuts, chocolate chips, or a sprinkle of cinnamon for extra flavor.
- Storage Tips: Wrap cooled banana bread tightly and store at room temperature for up to 4 days, in the refrigerator for up to 5 days, or freeze slices or the whole loaf for longer storage.
Chef’s Secrets for Banana Bread Success
The secret to truly irresistible banana bread lies in using bananas that are well beyond ripe.
Their peels should be heavily speckled or fully brown, and the flesh inside should be soft and fragrant—this provides the natural sweetness and intense banana flavor that define the best loaves.
For even baking, avoid cold ingredients; let the egg and melted butter come to room temperature before mixing.
Stir the batter gently when combining the flour—overmixing can result in a dense, rubbery texture instead of a soft, tender crumb.
If you’re customizing the recipe with add-ins like chocolate chips, chopped nuts, or spices, lightly toss them in flour before folding them in.
This prevents them from sinking to the bottom. Lastly, don’t rush the cooling process.
Allowing the loaf to rest and fully cool ensures clean slices and a firm but moist interior.
Best Ways to Serve Banana Bread
Banana bread is wonderfully versatile and can be served in countless ways.
Enjoy a warm slice with a pat of butter or a drizzle of honey for a cozy breakfast or afternoon snack.
For a café-style treat, pair it with your favorite coffee or chai latte.
You can toast slices and top with nut butter and sliced bananas for a protein-packed twist, or spread on cream cheese for a slightly tangy contrast.
For dessert, try serving it slightly warmed with a scoop of vanilla ice cream or a dusting of powdered sugar.
Banana bread is also an excellent addition to brunch spreads, pairing beautifully with eggs, fruit salad, or yogurt parfaits.
How to Store and Freeze It
Proper storage keeps your banana bread fresh and delicious for days.
Once completely cooled, wrap the loaf tightly in plastic wrap, aluminum foil, or store in an airtight container.
It will stay moist at room temperature for up to 4 days. For slightly longer storage, refrigerate it—just make sure it’s wrapped well to prevent it from drying out; it should keep for up to 5 days.
If you want to freeze it, wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or container.
Frozen banana bread can last up to 3 months.
To serve, thaw overnight in the refrigerator or reheat individual slices in the toaster or microwave.
Frequently Asked Banana Bread Questions
1. Can I use frozen bananas in this recipe?
Yes, frozen bananas work well. Thaw them completely, then drain excess liquid before mashing.
They’re often even sweeter than fresh overripe bananas, making them perfect for banana bread.
2. How can I make this banana bread healthier?
To lighten the recipe, reduce the sugar to ½ cup, use whole wheat flour for added fiber, or swap butter for coconut oil or unsweetened applesauce. These changes slightly alter the texture but maintain great flavor.
3. Why did my banana bread sink in the middle?
A sinking center can result from underbaking or overmixing the batter. Always check doneness with a toothpick or thermometer—aim for an internal temperature of about 200°F (93°C) for a fully baked loaf.
4. Can I add nuts, chocolate chips, or fruit?
Absolutely! Chopped walnuts, pecans, mini chocolate chips, or even blueberries are great additions.
Fold them in gently after the flour, and avoid overloading—about ½ to ¾ cup of extras is ideal.
5. What’s the best way to slice banana bread without crumbling?
Use a serrated bread knife once the loaf is fully cooled. A warm loaf tends to crumble, while a cooled one holds its shape beautifully and yields clean, even slices.
This recipe is inspired by simplyrecipes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.