Classic Banana Bread
Founders
1 Loaf
10 minutes
60 minutes
North American
There's something deeply comforting about banana bread. It's the recipe that turns overripe bananas into something wonderful, fills your kitchen with the most inviting aroma, and delivers a tender, moist loaf that's perfect any time of day. This classic banana bread recipe is straightforward, foolproof, and absolutely delicious.
Whether you enjoy it warm from the oven with butter, toasted for breakfast, or as an afternoon snack with coffee, this banana bread is the kind of recipe you'll make again and again. It's also incredibly forgiving—perfect for beginner bakers and experienced ones alike.
Why This Recipe Works
This isn't a fancy, complicated banana bread. It's the classic version that's been perfected over generations—moist, tender, full of banana flavour, and with just the right amount of sweetness. The recipe uses simple pantry ingredients, comes together in one bowl, and bakes into a beautiful golden loaf with a slightly domed top.
The key is using very ripe bananas (the more brown spots, the better) and not overmixing the batter. Those two simple things ensure maximum flavour and the perfect tender crumb.
Ingredients
For the Banana Bread:
- 3 large very ripe bananas (about 1½ cups mashed)
- ⅓ cup melted butter (or neutral oil)
- 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 Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon turbinado sugar (for sprinkling on top)
Directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal. Set aside.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth (a few small lumps are fine and actually add nice texture). The riper your bananas, the easier they'll mash and the more flavour they'll provide.
Step 3: Mix the Wet Ingredients
Add the melted butter to the mashed bananas and stir to combine. Mix in the sugar, beaten egg, and vanilla extract. Stir until everything is well combined and the mixture is relatively smooth.
Step 4: Add the Baking Soda and Salt
Sprinkle the baking soda and salt over the banana mixture and stir to incorporate. You might see the mixture bubble slightly as the baking soda reacts with the acidic bananas—this is normal and good!
Step 5: Add the Flour
Add the flour all at once and gently fold it in with a spatula or wooden spoon. Mix just until no dry flour streaks remain—don't overmix! Overmixing develops gluten and can make your banana bread tough instead of tender. The batter should be thick and slightly lumpy.
If you're adding nuts, chocolate chips, or spices, fold them in now with just a few gentle strokes.
Step 6: Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. If desired, sprinkle the top with turbinado sugar for a slightly crunchy, sweet crust.
Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and spring back lightly when touched.
If the top is browning too quickly but the centre isn't done, tent the loaf loosely with aluminium foil for the last 15-20 minutes of baking.
Step 7: Cool and Serve
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely (or mostly—warm banana bread is irresistible!).
Slice and serve plain, with butter, or however you prefer. The bread is delicious warm, at room temperature, or even toasted the next day.