Classic Banana Bread Recipe
This easy banana bread recipe requires no mixer and minimal cleanup. It yields a moist, flavorful loaf, perfect for breakfast or a snack. Use very ripe bananas for the best flavor.
Yield: 1 loaf (8–10 servings)
Total Time: 1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana Bread Recipe
Ingredients
- 2 to 3 medium ripe bananas (7–7 7/8 inches long), peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) melted butter, unsalted or salted
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup (150g) sugar (adjust to 1/2 cup for less sweet, or 1 cup for more sweet)
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 1/2 cups (205g) all-purpose flour
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter. For different pan sizes, see Notes.
2. Mash Bananas and Add Butter
In a mixing bowl, mash the ripe bananas thoroughly with a fork until smooth. Stir in the melted butter.
3. Add Remaining Ingredients
Add the baking soda and a pinch of salt, mixing well. Stir in the sugar, beaten egg, and vanilla extract. Gradually mix in the flour until the batter is smooth and fully combined.
4. Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but there should be no wet batter). If the outside is browning too quickly and the center is still wet, loosely tent the loaf with foil and continue baking until done.
5. Cool and Serve
Allow the bread to cool in the pan for a few minutes, then remove from the pan and let it cool completely on a wire rack. Slice and enjoy. A bread knife will help with clean, non-crumbly slices.
Storage
- Room Temperature: Wrap tightly and store for up to 4 days.
- Refrigeration: Store in the fridge for up to 5 days.
- Freezing: Freeze for longer storage, well-wrapped, for up to 3 months.
Notes
- Bananas: Use very ripe bananas for the best flavor and sweetness.
- Pan Sizes: For an 8 1/2 x 4 1/2-inch loaf pan, bake for 47–57 minutes. For a 9×5-inch pan, bake for 45–55 minutes. Larger pans may yield a flatter loaf.