Classic Banana Bread
Bread1h 15m10 servingsEasyAbout this recipe
A moist, tender, and deeply flavorful banana bread made with very ripe bananas, butter, and a touch of vanilla. This is the kind of reliable, no-fuss recipe that turns out perfectly every time — golden on the outside, soft and fragrant on the inside. Great for using up overripe bananas and beloved by kids and adults alike.
Instructions
- 1
Preheat your oven to ![350°F]. Grease a standard 9×5-inch loaf pan with butter or cooking spray, then lightly dust with all-purpose flour (or line with parchment paper for easy removal).
- 2
In a large mixing bowl, mash the peeled bananas thoroughly with a fork until smooth. A few small lumps are fine — they add texture. The riper and more speckled the bananas, the sweeter and more flavorful your bread will be.
- 3
Pour the melted butter into the mashed bananas and stir to combine. Add the sugar, beaten egg, and vanilla extract. Mix well until everything is evenly incorporated.
- 4
Sprinkle the baking soda and fine salt over the mixture and stir in. If using cinnamon, add it now. These should be evenly distributed before the all-purpose flour goes in.
- 5
Add the all-purpose flour all at once. Using a spatula or wooden spoon, fold the all-purpose flour in gently — stir just until no dry streaks remain. Do not overmix; a few lumps in the batter are perfectly fine. Overmixing develops gluten and can make the bread tough.
- 6
If using walnuts or chocolate chips, fold them in now with just a few strokes.
- 7
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optional: sprinkle a few banana slices or a pinch of sugar on top for a beautiful finish.
- 8
Bake on the center rack for 55–65 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with aluminum foil after 40 minutes.
- 9
Remove from the oven and let the bread cool in the loaf pan on a wire rack for 10 minutes. Then turn it out onto the rack and let it cool for at least 20 more minutes before slicing. Cutting too early can cause the bread to crumble.
