Moist, tender, and unapologetically loaded with banana flavor
Classic Banana Bread
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Servings
10
1 loaf (about 10 slices)
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
Every home cook needs a banana bread recipe they can make with their eyes closed. This is that recipe. It uses the simplest possible method — mash, mix, pour, bake — and produces a loaf that is deeply moist, intensely banana-flavored, and so tender it practically falls apart as you slice it. No mixer required, one bowl of wet ingredients, one of dry, and you are done.
The secret weapon is patience — patience to let your bananas get truly, almost alarmingly ripe. You want bananas that are more black than yellow, soft enough to mash with a fork, and sweet enough to make the kitchen smell like banana just by sitting on the counter. That level of ripeness is what gives the bread its deep, almost caramelized banana flavor rather than the subtle, bland taste of banana bread made with yellow bananas.
This recipe is endlessly customizable — fold in chocolate chips, walnuts, or both. Swirl in peanut butter or Nutella. Top with sliced bananas and a sprinkle of turbinado sugar for a bakery-worthy crust. But honestly, the plain version is so good that you might never feel the need to add a thing.
Ingredients
- 3 3 very ripe bananas (about 1 1/4 cups mashed), very ripe, mashed
- 0.33 cup 1/3 cup unsalted butter, melted, melted
- 0.75 cup 3/4 cup granulated sugar
- 1 1 large egg, beaten, beaten
- 1 teaspoon 1 teaspoon pure vanilla extract
- 0.25 cup 1/4 cup sour cream or plain yogurt
- 1.5 cups 1 1/2 cups all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon ground cinnamon
- 0.25 teaspoon 1/4 teaspoon kosher salt
- 0.5 cup 1/2 cup walnuts, roughly chopped (optional), roughly chopped(optional)
Instructions
- 1350°F
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and line the bottom with a strip of parchment paper for easy removal.
- 2
In a large bowl, mash the ripe bananas with a fork until mostly smooth — a few small lumps are fine and add texture. Stir in the melted butter until combined.
Note:For even more banana flavor, you can brown the butter first. Melt it in a saucepan over medium heat, swirling occasionally, until it turns golden and smells nutty, about 4 minutes. Let it cool slightly before mixing.
- 3
Add the sugar, beaten egg, vanilla extract, and sour cream to the banana mixture. Stir until smooth and well combined.
- 4
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- 5
Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined — do not overmix. The batter should look slightly lumpy. Fold in the walnuts if using.
Note:The batter should come together in about 15-20 strokes. If you can still see dry flour pockets, that is a few too few. If the batter is smooth and glossy, you have gone too far.
- 6
Pour the batter into the prepared loaf pan and smooth the top. If desired, slice a banana lengthwise and press it gently into the top of the batter, then sprinkle with a tablespoon of turbinado sugar for a crunchy crust.
- 7350°F50-58 minutes
Bake for 50-58 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
Note:Every oven is different — start checking at 50 minutes.
- 810 minutes in pan
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice and serve warm or at room temperature.
Note:The bread slices much more cleanly once fully cooled, but warm banana bread with butter is one of life's great pleasures.
Substitutions
All-purpose flourWhole wheat flour (half and half)
Replace half the all-purpose flour with whole wheat for a heartier texture and nuttier flavor. Using 100% whole wheat will make it dense.
Granulated sugarBrown sugar or coconut sugar
Brown sugar adds a subtle molasses depth. Coconut sugar has a lower glycemic index and a caramel-like flavor.
Sour creamPlain Greek yogurt or mashed avocado
Greek yogurt works identically. Mashed avocado adds moisture and healthy fats — you will not taste it.
Tips & Storage
Pro Tips
The riper your bananas, the better your bread. If your bananas are not ripe enough, roast them unpeeled on a baking sheet at 300°F for 15-20 minutes until the skins turn black and the banana inside is soft and sweet.
Freeze overripe bananas whenever you have them — peel, place in a freezer bag, and thaw when you are ready to bake. Frozen-then-thawed bananas are actually even more moist than fresh ripe ones.
Let the bread cool completely before wrapping and storing. Trapping steam inside a bag or container while it is still warm will make the top gummy.
For chocolate chip banana bread, fold in 3/4 cup semi-sweet chocolate chips with or instead of the walnuts.
Storage
Wrap cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (though the texture is best at room temperature). Banana bread freezes exceptionally well — wrap individual slices or the whole loaf in plastic wrap and then foil, and freeze for up to 3 months.
Reheating
Bring refrigerated banana bread to room temperature or warm individual slices in a 300°F oven for 5 minutes, in a toaster oven for 2-3 minutes, or in the microwave for 15-20 seconds. A quick toast in a buttered skillet until golden on each side is particularly delicious.
Nutrition Facts
Per serving (1 slice (1/10 of loaf)) · 10 servings
Calories220
Protein3g
Carbohydrates36g
Fat8g
Fiber1g
Sugar20g
Sodium200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my banana bread sink in the middle?
- The most common cause is opening the oven too early, which lets out the steam that supports the rising structure. Other causes include too much leavening, an oven that runs too hot (causing the outside to set before the inside is done), or underbaking.
- Can I double this recipe?
- Yes, but do not bake it in a single pan. Either use two loaf pans or a 9x13-inch baking dish (reduce the baking time to about 35-40 minutes for the wider dish). The batter does not rise well when the pan is too full.
- Why is my banana bread gummy or dense?
- Overmixing the batter develops too much gluten, which makes the bread tough and dense. Another culprit is measuring the flour by scooping directly from the bag (which packs it) instead of spooning it into the cup and leveling off. Too much banana can also make it gummy — stick to three medium bananas.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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