Few things are as comforting as the smell of freshly baked banana bread wafting through the kitchen. It’s the ultimate way to use up ripe bananas, turning them into a golden loaf that’s moist, tender, and just the right amount of sweet.
Banana bread is versatile—you can enjoy it plain, dress it up with nuts or chocolate chips, or even make it slightly healthier with whole wheat flour.
This recipe is simple, reliable, and designed to give you bakery-style banana bread right at home.
Ingredients
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- ½ cup unsalted butter, melted (or vegetable oil for a lighter option)
- ¾ cup brown sugar (or white sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but recommended)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional, for a sweeter loaf)
Instructions
- Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas: In a large bowl, mash ripe bananas with a fork until smooth but slightly chunky for texture.
- Mix wet ingredients: Stir in melted butter, sugar, eggs, and vanilla until well combined.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Bring it all together: Gently fold the dry ingredients into the banana mixture. Be careful not to overmix—this keeps the bread tender.
- Add mix-ins: Stir in nuts, chocolate chips, or both if desired.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the banana bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips for the Best Banana Bread
- Use overripe bananas: The riper, the better—brown spots mean more sweetness and flavor.
- Don’t overmix: Stir just until the flour disappears to avoid dense bread.
- Customize it: Swap nuts for dried cranberries, add a swirl of Nutella, or sprinkle oats on top before baking.
- Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. Banana bread also freezes beautifully—just slice and freeze individually for easy snacking later.
Conclusion
Banana bread is a timeless recipe that consistently impresses. With its rich banana flavor, tender crumb, and endless customization options, it’s the kind of treat you’ll bake again and again.
Whether enjoyed fresh out of the oven, packed in a lunchbox, or served as dessert, this banana bread recipe is guaranteed to bring comfort and smiles to your table.