Classic Banana Bread
This recipe is a perennial favorite for a reason—it's simple, comforting, and perfect for using up overripe bananas.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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.