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A close-up macro shot of a single slice of incredibly moist banana bread, showcasing its tender crumb and golden crust.

Classic Banana Bread

There’s nothing quite like the comforting aroma of freshly baked banana bread wafting through your home. This classic banana bread recipe is more than just a treat; it’s a warm hug in loaf form, perfect for breakfast, a snack, or even dessert. I've spent years perfecting this recipe, ensuring every slice is packed with incredible flavor and that desirable moist, tender crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 3 large bananas very ripe, mashed
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar or light brown sugar
  • 1 large egg
  • 0.5 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or buttermilk optional

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly. You can also line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large bowl, mash the very ripe bananas with a fork until mostly smooth but with a few small lumps remaining. This adds texture.
  3. Add the melted butter, granulated sugar, and the egg to the mashed bananas. Whisk everything together until well combined and smooth.
  4. Stir in the vanilla extract at this stage.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps.
  6. Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined.
  7. Be careful not to overmix the batter; overmixing develops gluten, which can lead to a tough, dry banana bread. A few streaks of flour are okay.
  8. Pour the batter into your prepared loaf pan. You can sprinkle a little extra sugar on top for a nice crust, or even some chocolate chips.
  9. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
  10. Once baked, remove the loaf pan from the oven and let it cool in the pan for 10 minutes.
  11. Carefully lift the banana bread out of the pan using the parchment paper overhang or by running a knife around the edges.
  12. Transfer the loaf to a wire rack to cool completely before slicing and serving. Cooling completely helps it set and prevents a gummy texture.

Notes

For best results, always use very ripe bananas (brown and spotty) for maximum sweetness and moisture. Do not overmix the batter; mix only until no dry streaks remain to ensure a tender crumb. Ensure your oven temperature is accurate. For storage, wrap the cooled loaf tightly in plastic wrap or foil, or store in an airtight container at room temperature for up to 3 days. It can be frozen for up to 3 months. Variations: Fold in 1 cup chocolate chips, 1/2 cup chopped walnuts or pecans (toasted for enhanced flavor), or add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the dry ingredients for spiced banana bread. A streusel topping can also be added before baking.