This simple banana bread is moist, fast, and made in one bowl. No fancy tools — just ripe bananas, a few pantry staples, and about 10 minutes of hands-on time.
Below you’ll find the full recipe, clear step-by-step directions, quick troubleshooting in a table, and storage/freezing tips.
Why This Recipe Works
- Very ripe bananas give the best flavor and natural sweetness.
- Brown sugar adds moisture and a deeper, caramel-like taste.
- One-bowl method keeps things simple and reduces the chance of overworking the batter.
Ingredients
(Makes one 9×5-inch / 23×13 cm loaf)
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted (or ½ cup / 120 ml neutral oil)
- ¾ cup (165 g) packed brown sugar
- 2 large eggs, room temperature
- 3 medium very ripe bananas, mashed — about 1 ½ cups (≈350 g)
- 1 teaspoon vanilla extract
- ½ cup (120 g / 120 ml) sour cream or plain yogurt — optional but keeps it extra moist
- ½ cup (60 g) chopped walnuts or chocolate chips — optional
Notes on measurements
- Bananas: the riper (lots of brown spots) the better — they mash easily and taste sweeter.
- For a dairy-free loaf, use oil instead of butter and coconut/plant yogurt instead of sour cream.
Equipment
- 9×5-inch (23×13 cm) loaf pan
- Large mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons (or kitchen scale)
- Fork or potato masher (for mashing bananas)
- Toothpick or cake tester (to check doneness)
Step-by-step Directions
1. Prep the bananas and the pan before you start mixing
Begin by preheating your oven to 350°F (175°C) so it’s ready when the batter is done.
Lightly grease a 9×5-inch (23×13 cm) loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal later.
Place your ripe bananas in a large mixing bowl and mash them thoroughly with a fork or potato masher until mostly smooth.
A few small lumps are fine — they’ll add texture and little bursts of banana flavor.
2. Mix the wet and dry ingredients gently to avoid overmixing
To the mashed bananas, add the melted butter, brown sugar, eggs, vanilla extract, and sour cream if you’re using it for extra moisture.
Stir until everything is well combined but don’t whip it — you just want the ingredients to blend. In a separate small bowl, whisk together the flour, baking soda, and salt.
Add this dry mixture to the banana mixture all at once.
Using a spatula, fold the ingredients together slowly and gently, stopping as soon as you no longer see streaks of flour.
This step is crucial — overmixing will develop too much gluten, which can make the banana bread dense instead of tender. If you’re adding nuts or chocolate chips, fold them in with just two or three gentle stirs.
3. Bake the loaf until golden and fully cooked through
Pour the batter into the prepared loaf pan, smoothing the top with a spatula so it bakes evenly. Place the pan in the preheated oven and bake for 50–60 minutes.
Around the 50-minute mark, test the loaf by inserting a toothpick or cake tester into the center.
If it comes out with only a few moist crumbs (and no wet batter), your banana bread is ready. If you see wet batter, bake for another 5–10 minutes, checking again at intervals.
If the top begins to brown too quickly, loosely tent it with foil to prevent overbaking on top. Once baked, let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack.
Allow it to cool for at least 30 minutes before slicing so the crumb sets and slices cleanly.
Troubleshooting: quick fixes (table)
| Problem | Likely cause | Quick fix |
|---|---|---|
| Soggy or gummy center | Underbaked or too many wet ingredients | Bake 10–15 minutes longer; test with toothpick. Reduce sour cream next time or bake at the edge of time range. |
| Dense or heavy loaf | Overmixing or too much flour (packed) | Mix gently next time. Spoon flour into cup and level (don’t scoop). |
| Top browns too fast | Oven runs hot or pan too close to top | Move oven rack down one level; tent with foil. |
| Loaf collapses in middle | Oven temp dropped early, or too much banana/liquid | Check oven temp with thermometer; reduce banana slightly (use 2 large + 1 medium) or shorten added liquids. |
| Dry loaf | Overbaked or not enough fat/freshness | Slightly shorten bake time; add 2–4 tbsp sour cream or use ½ cup oil next time. |
Storage & Freezing Tips
Room temperature:
- Wrap the cooled loaf tightly in plastic wrap or keep it in an airtight container.
- Keeps well for 2–3 days at room temperature.
Refrigerator:
- Store wrapped or in a sealed container — up to 5–7 days. Bring to room temp or microwave a slice for 12–20 seconds to refresh.
Freezing:
- Slice before freezing for easy grabs. Wrap each slice in plastic, then place in a freezer bag. Or wrap the whole loaf tightly in plastic and foil.
- Freeze up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours. Reheat slices in a toaster oven or microwave.
Quick variations (one-line ideas)
- Chocolate Chip: Stir in ½ cup chocolate chips.
- Walnut: fold in ½ cup chopped walnuts and sprinkle some on top.
- Vegan: swap eggs for two flax eggs (2 tbsp flax + 6 tbsp water, chilled), use oil and plant yogurt.
- Gluten-free: use a 1:1 gluten-free flour blend (check blend for xanthan/guar).
- Spiced: add 1 tsp cinnamon and ¼ tsp nutmeg to the dry mix.
Conclusion
This banana bread is easy to make, forgiving, and perfect for using up very ripe bananas.
Keep the mixing gentle, use ripe bananas and a touch of brown sugar (and optional sour cream) for extra moisture, and you’ll have a tender, flavorful loaf every time.
Try one or two of the quick variations next time — chocolate chips are always a crowd-pleaser.