banana bread
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Difficulty: Easy
- Yield: 1 loaf (10 slices)
- Cuisine: American
- Cooking Method: Baking
Ingredients
- 3 large ripe bananas, mashed
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ cup (115 g) unsalted butter, melted and cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ½ cup chocolate chips
- ½ cup raisins
- 2 tablespoons shredded coconut
Optional Topping
- 1 banana, sliced lengthwise
- 1 tablespoon coarse sugar
Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or nonstick spray. For easy removal, line the pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine:
- Mashed bananas
- Melted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
Whisk until smooth and well combined.
Step 4: Combine the Batter
Gradually add the dry ingredients to the wet mixture.
Using a rubber spatula, gently fold everything together until just combined.
Avoid overmixing, as this can make the bread dense instead of tender.
If using nuts, chocolate chips, or other add-ins, fold them in at this stage.
Step 5: Fill the Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
If desired, arrange banana slices on top and sprinkle with coarse sugar for a beautiful bakery-style finish.
Step 6: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
If the top browns too quickly, loosely tent the loaf with aluminum foil during the last 15 minutes of baking.
Step 7: Cool
Let the banana bread cool in the pan for 15 minutes.
Transfer it to a wire rack to cool completely before slicing.
Tips for Perfect Banana Bread
- Use bananas with plenty of brown spots for maximum sweetness and flavor.
- Measure the flour accurately by spooning it into the measuring cup and leveling it off.
- Mix the batter only until the ingredients are combined.
- Room-temperature eggs blend more evenly into the batter.
- Allow the bread to cool before slicing to help it hold its shape.
- Store the loaf in an airtight container to keep it moist.
Flavor Variations
Chocolate Chip Banana Bread
Fold 1 cup of semi-sweet chocolate chips into the batter for a rich, dessert-like loaf.
Walnut Banana Bread
Add ¾ cup chopped walnuts for a classic crunchy texture.
Cinnamon Swirl Banana Bread
Layer the batter with a mixture of cinnamon and brown sugar for a sweet swirl throughout the loaf.
Tropical Banana Bread
Mix in shredded coconut and chopped pineapple for a tropical-inspired version.
Peanut Butter Banana Bread
Swirl ¼ cup creamy peanut butter into the batter before baking.
Serving Suggestions
Banana bread is delicious served with:
- Butter
- Cream cheese
- Peanut butter
- Almond butter
- Honey
- Fruit preserves
- Greek yogurt
- Fresh berries
- Coffee
- Tea
- Hot chocolate
It also makes an excellent addition to brunch spreads or packed lunches.
Storage
Store banana bread in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate it for up to 1 week.
Freezing
Wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag.
Freeze for up to 3 months.
Thaw overnight at room temperature or warm slices in the microwave or toaster.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Thaw frozen bananas completely and drain any excess liquid before mashing and adding them to the batter.
Why is my banana bread dry?
Too much flour or overbaking are common causes. Be sure to measure ingredients carefully and check for doneness near the end of the baking time.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour.
Can I reduce the sugar?
Yes. Since ripe bananas are naturally sweet, you can reduce the sugar slightly without dramatically affecting the flavor.
Why did my loaf sink in the middle?
This may happen if the batter was overmixed, underbaked, or if too much leavening was added.
Nutrition Information
Approximate values per slice (based on 10 slices):
- Calories: 245
- Protein: 4 g
- Fat: 9 g
- Carbohydrates: 38 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Sodium: 180 mg
- Cholesterol: 45 mg
- Potassium: 220 mg
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
