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Classic Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 62 reviews
  • Author: Paula
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 70 mins
  • Yield: 8 to 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This classic Banana Bread recipe yields a moist, flavorful loaf that’s perfect for breakfast, snacks, or dessert. Made with ripe bananas, butter, sugar, and a touch of vanilla, it combines simple ingredients into a comforting treat that everyone will love. Easy to prepare and baked to golden perfection, this banana bread is a delicious way to use overripe bananas.

Ingredients

Units Scale

Banana Mixture

  • 2 to 3 medium very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup (76g) butter, unsalted or salted, melted

Dry Ingredients

  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 1 1/2 cups (205g) all-purpose flour

Other Ingredients

  • 3/4 cup (150g) sugar (adjust to 1/2 cup for less sweet or 1 cup for more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter to prevent sticking.
  2. Mash the Bananas and Add Butter: In a mixing bowl, mash the very ripe bananas with a fork until smooth. Stir in the melted butter until fully combined.
  3. Combine Remaining Ingredients: Mix in the baking soda and salt. Then stir in the sugar, beaten egg, and vanilla extract. Finally, fold in the all-purpose flour until just incorporated, being careful not to overmix.
  4. Prepare to Bake: Pour the batter evenly into the prepared loaf pan.
  5. Bake the Bread: Bake the loaf in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few dry crumbs. If the exterior browns too quickly while the center remains wet, loosely cover the bread with foil and continue baking until done.
  6. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for a few minutes. Then remove it from the pan and let it cool completely on a wire rack before slicing. Use a bread knife to slice for cleaner cuts.
  7. Storage Tips: Wrap the cooled banana bread well. It will keep at room temperature for up to 4 days, refrigerated for up to 5 days, or frozen for longer storage.

Notes

  • Use very ripe bananas for the best flavor and natural sweetness.
  • You can adjust the sugar according to your taste preference.
  • Be careful not to overmix the batter to keep the bread tender.
  • Wrapping the bread properly helps maintain freshness and moisture.
  • Substitute butter with a mild oil if preferred for a different texture.
  • Adding nuts or chocolate chips can add extra texture and flavor, though not included in this base recipe.

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of loaf)
  • Calories: 196
  • Sugar: 13g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1.2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://piesbypaula.com/classic-banana-bread-recipe/