Use up ripe bananas with this easy Banana Bread Recipe. A classic, moist loaf that’s simple to make in one bowl—no mixer required.
For extra flavor, spread a slice with cinnamon butter. If you need a gluten-free version, there are adapted recipes available.
I realized I haven’t shared many recipes in their simplest form, so here’s the classic banana bread—plain and perfect. No extras needed, but feel free to customize if you like.
If you prefer a different twist, cinnamon swirl, sour cream and berry, double chocolate cake-style banana desserts, or a banana Bundt cake are all great alternatives.
Banana Bread Recipe
The key to great banana bread is overripe bananas. Look for skins that are heavily speckled or mostly brown and soft, with the flesh beginning to brown. These bananas add the best flavor and sweetness.
Tips and Tricks
When bananas brown, I break them into pieces and freeze them in a zip-top bag. Frozen bananas are perfect for smoothies, cakes, and this bread.
If using frozen bananas, thaw them in the fridge overnight or microwave for about 30 seconds. If there’s excess liquid after thawing, drain or discard roughly half before mixing so your batter isn’t too wet.
This banana bread is a household favorite—perfect for breakfast, a snack, or as a thoughtful neighbor gift.
Banana Bread Recipe
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Ingredients
- 1 ⅓ cups (315 g) mashed bananas, (about 3 medium overripe bananas)
- ⅓ cup (75 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar, (adjust to taste)
- 1 large egg
- 1 tsp vanilla
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking soda
- ½ tsp salt
Instructions
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Preheat the oven to 350°F (175°C). Butter and flour an 8×4-inch loaf pan, or line the bottom with parchment and spray the sides.
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In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter, sugar, egg, and vanilla until combined.
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Whisk the flour, baking soda, and salt together, then fold the dry ingredients into the banana mixture. Stir just until the flour is mostly incorporated; do not overmix.
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Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let the loaf cool in the pan for 5 minutes, then invert onto a rack to cool completely. Slice with a serrated knife. Store wrapped at room temperature up to a week.
Notes
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