Banana Bread Recipe

There’s something timeless and comforting about a loaf of banana bread. It’s sweet, moist, and filled with the rich flavor of ripe bananas — making it the perfect way to use up overripe fruit. Whether you enjoy it for breakfast, a snack, or dessert, banana bread never goes out of style.

This classic banana bread recipe is simple, satisfying, and delivers a soft, tender crumb with just the right amount of sweetness. It’s perfect on its own, slathered with butter, or dressed up with nuts or chocolate chips for a little extra flair.

Even better, it comes together with everyday pantry staples in under 10 minutes of prep. It’s a go-to recipe for beginner bakers and seasoned pros alike — one that you’ll want to save and make again and again.

⏱️ Cooking Time and Serving

• Prep Time: 10 minutes

• Bake Time: 50–60 minutes

• Total Time: 1 hour 10 minutes

• Servings: 10 slices (1 standard loaf pan)

📝 Ingredients

• 3 ripe bananas, mashed (about 1 ¼ cups)

• 2 large eggs

• ½ cup (1 stick) unsalted butter, melted

• ¾ cup granulated sugar (or ½ cup for less sweetness)

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp vanilla extract

• ½ tsp ground cinnamon (optional)

• ½ cup chopped walnuts or chocolate chips (optional)

Make it dairy-free? Use melted coconut oil or neutral oil instead of butter.

👨‍🍳 How to Make Banana Bread

Step 1: Prep and Preheat

1. Preheat your oven to 350°F (175°C).

2. Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Wet Ingredients

3. In a large bowl, mash the bananas with a fork or whisk.

4. Add the eggs, melted butter, vanilla, and sugar. Stir until combined.

Step 3: Add Dry Ingredients

5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

6. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined — don’t overmix.

Step 4: Fold in Extras

7. If using nuts or chocolate chips, fold them into the batter.

Step 5: Bake

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

10. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

📝 Notes

• Ripest bananas = best flavor. Look for bananas with brown spots or fully brown peels.

• Don’t overmix the batter — it can make the bread dense.

• Storage: Wrap in foil or plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 1 week.

• Freeze for later: Banana bread freezes beautifully. Slice and freeze individually for easy thaw-and-go snacks.

❓FAQs

Can I make this recipe gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend. Results may vary slightly in texture.

Can I make banana muffins with this batter?
Absolutely. Divide the batter into muffin tins and bake at 350°F for 18–22 minutes.

What’s the best way to ripen bananas fast?
Place unpeeled bananas in a 300°F oven for 15–20 minutes until blackened on the outside. Let them cool, then peel and mash.

Can I reduce the sugar?
Yes. Use ½ cup for a less sweet loaf, or replace with coconut sugar or maple syrup for natural options.

🍽️ Nutrition Facts

Per Serving (1 slice, based on 10 slices):

Nutrition may vary depending on add-ins and substitutions.

⚠️ Disclaimer

This recipe contains eggs, wheat (gluten), and dairy (if using butter), which are common allergens. Always check labels if preparing for someone with dietary restrictions. While banana bread is a wholesome treat, it should be enjoyed in moderation as part of a balanced diet. For specific health or dietary concerns, consult a healthcare provider or registered dietitian.