Banana Bread Recipe

Banana Bread is one of those timeless, comforting baked goods that I never get tired of making. It’s sweet, moist, and perfectly soft with just the right balance of banana flavor and a tender crumb. Whether I’m using up overripe bananas or just craving a slice with my coffee, this recipe always delivers a satisfying result.

Why You’ll Love This Recipe

I love this recipe because it’s so simple, forgiving, and endlessly adaptable. It uses pantry staples, requires no mixer, and fills the kitchen with the warm, cozy scent of baking bananas. It’s a great way to reduce food waste and turns past-their-prime bananas into something genuinely delicious. I often make it ahead for quick breakfasts, snacks, or even dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (the riper, the better)

• All-purpose flour

• Baking soda

• Salt

• Eggs

• Granulated sugar or brown sugar

• Butter or oil

• Vanilla extract

• Optional: chopped walnuts, chocolate chips, cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, I mash the bananas until mostly smooth.

3. I whisk in melted butter, sugar, eggs, and vanilla extract until fully combined.

4. In a separate bowl, I whisk together the flour, baking soda, and salt.

5. I add the dry ingredients to the wet mixture and stir gently just until no flour remains—overmixing makes it dense.

6. If I’m adding extras like nuts or chocolate chips, I fold them in at this stage.

7. I pour the batter into the prepared loaf pan and smooth the top.

8. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

9. I let it cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes one loaf, yielding about 8–10 slices. It takes roughly 10 minutes to prepare and 50–60 minutes to bake. I usually let it cool for at least 20 minutes before slicing, so from start to finish, I set aside about 1 hour and 15 minutes.

Variations

• I love adding a teaspoon of cinnamon or a pinch of nutmeg for warm spice.

• For a healthier twist, I sometimes use half whole wheat flour and reduce the sugar slightly.

• Swapping in chocolate chips turns it into a dessert-worthy treat.

• I’ve made it with Greek yogurt or sour cream for extra moisture and a subtle tang.

• To make muffins instead, I divide the batter into a muffin tin and bake for 18–22 minutes.

storage/reheating

I store leftover banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, I toast a slice or microwave it for about 10–15 seconds until warm.

FAQs

Can I use frozen bananas?

Yes, I thaw and drain any excess liquid from frozen bananas before mashing. They work just as well and actually get sweeter as they ripen in the freezer.

How do I know when banana bread is done?

I insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. If it’s wet, I bake it for 5 more minutes and test again.

Why is my banana bread dry?

Overbaking or using too much flour can dry it out. I always measure flour carefully (ideally by weight) and don’t overmix the batter.

Can I make it vegan?

Yes, I substitute eggs with flax eggs, use plant-based butter or oil, and ensure my sugar is vegan-friendly. It still turns out moist and flavorful.

What’s the best way to ripen bananas quickly?

I place bananas in a brown paper bag at room temperature for a day or two. For a faster method, I bake unpeeled bananas at 300°F for 15–20 minutes until blackened and soft.

Conclusion

This Banana Bread Recipe is a reliable favorite that I come back to time and time again. It’s simple to make, uses up kitchen staples, and always turns out moist, flavorful, and comforting. Whether I eat it fresh from the oven or toasted the next day, it’s a classic that never disappoints.