Go Back

Classic Banana Bread

This recipe is a perennial favorite for a reason—it's simple, comforting, and perfect for using up overripe bananas.
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2-3 very ripe bananas mashed (about 1 1/4 to 1 1/2 cups)
  • 1/3 cup melted butter salted or unsalted
  • 3/4 cup granulated sugar or 1/2 cup if you prefer it less sweet
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional add-ins like chopped walnuts, pecans, or chocolate chips

Method
 

  1. Preheat and Prepare: Preheat your oven to 350 F (175 C). Lightly grease and flour a 9x5-inch loaf pan.
  2. Combine Wet Ingredients: In a large bowl, mash the ripe bananas with a fork until they are mostly smooth with a few small lumps. Stir in the melted butter, sugar, beaten egg, and vanilla extract until well combined.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Combine All Ingredients: Add the dry ingredients to the banana mixture and stir with a spoon or spatula just until the flour disappears. Do not overmix. Overmixing can lead to a tough, dense bread. If you're using nuts or chocolate chips, gently fold them in now.
  5. Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean.
  6. Cool: Let the banana bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Slicing it while still warm can make it crumbly.