Classic Banana Bread
Rated 5.0 stars by 3 users
Cuisine
North American
Author
Founders
Servings
1 Loaf
Prep Time
10 minutes
Cook Time
60 minutes
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:
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3 large very ripe bananas (about 1½ cups mashed)
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⅓ cup melted butter (or neutral oil)
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¾ cup granulated sugar
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1 large egg, beaten
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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Pinch of salt
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1½ cups all-purpose flour
Optional Add-ins:
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½ cup chopped walnuts or pecans
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½ cup chocolate chips
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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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.
Recipe Note
Tips for Perfect Banana Bread
Use Very Ripe Bananas: The more brown spots (or even completely brown), the better. Ripe bananas are sweeter, more flavourful, and easier to mash. If your bananas aren't ripe enough, you can speed up the process by baking them in their peels at 300°F for 15-20 minutes until blackened.
Don't Overmix: Once you add the flour, mix just until combined. Overmixing creates tough, dense banana bread. A few lumps in the batter are perfectly fine.
Check for Doneness: Banana bread can be tricky because it stays moist. Use the toothpick test—it should come out clean or with a few moist crumbs, not wet batter. If you have an instant-read thermometer, the internal temperature should be around 200-205°F.
Let It Cool: As tempting as it is to slice immediately, letting the bread cool for at least 10 minutes makes it easier to slice cleanly without crumbling.
Room Temperature Ingredients: If your egg and butter are at room temperature, they'll incorporate more easily and create a more uniform batter.
Measure Flour Correctly: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag, which can pack too much flour and make your bread dry.
Variations
Chocolate Chip Banana Bread: Fold in ½ to ¾ cup chocolate chips. Semi-sweet, dark, or even white chocolate all work beautifully.
Nutty Banana Bread: Add ½ cup chopped walnuts or pecans for crunch and richness.
Cinnamon Swirl: Mix 2 tablespoons sugar with 1 teaspoon cinnamon. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, add remaining batter, and top with remaining cinnamon sugar. Swirl gently with a knife.
Healthier Version: Substitute half the all-purpose flour with whole wheat flour, reduce sugar to ½ cup, and use coconut oil instead of butter.
Blueberry Banana Bread: Gently fold in 1 cup fresh or frozen blueberries (if using frozen, don't thaw them first).
Peanut Butter Banana Bread: Swirl ¼ cup peanut butter into the batter before baking for a delicious peanut butter-banana combination.
Storage
Room Temperature: Wrap the cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. It actually gets more moist and flavourful after a day.
Refrigerator: Banana bread can be refrigerated for up to a week, though it may dry out slightly. Bring to room temperature or warm briefly before serving.
Freezer: Wrap the cooled loaf (whole or sliced) tightly in plastic wrap, then in aluminium foil or a freezer bag. Freeze for up to 3 months. Thaw at room temperature or toast individual slices from frozen.
Serving Suggestions
Banana bread is incredibly versatile:
- Serve warm with butter or cream cheese
- Toast slices and spread with peanut butter or Nutella
- Top with Greek yogurt and fresh berries for breakfast
- Make French toast with thick slices
- Serve alongside coffee or tea for an afternoon snack
- Drizzle with honey or maple syrup
Troubleshooting
Bread is too dense: You may have overmixed the batter or used bananas that weren't ripe enough.
Bread sinks in the middle: The oven temperature may have been too low, or the bread needed more baking time.
Bread is dry: You may have used too much flour (measure carefully!) or overbaked it. Check a few minutes earlier next time.
Top browns too quickly: Tent with foil partway through baking to prevent over-browning while the centre finishes cooking.
Why Banana Bread Matters
Banana bread is more than just a recipe—it's a kitchen ritual that transforms something destined for the compost into something wonderful. It's the smell of home, the taste of comfort, and proof that simple ingredients can create something truly special.
This is the kind of recipe you'll pass down, the one you'll make when you need something comforting, and the one that will make your kitchen smell absolutely incredible. Master this classic, and you'll always have a delicious solution for those overripe bananas.