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Banana Bread

A simple, ultra-moist banana bread recipe that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Gives a rich, tender crumb. Swap with coconut oil for a dairy-free spin.
  • 2 large eggs, room temperature Bind and enrich. For vegan swaps, use 2 flax eggs.
  • 1 1/2 cups mashed overripe bananas (about 3 medium) The sweeter and speckled, the better.
  • 1 teaspoon vanilla extract Lifts the banana aroma; try almond extract for a nutty hint.
Dry Ingredients
  • 3/4 cup brown sugar For caramel notes; use 1 cup granulated if you like it less molasses-forward.
  • 1 1/2 cups all-purpose flour For a soft crumb; substitute half with whole wheat for a rustic touch.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional) Warming spice that plays beautifully with bananas.
Add-ins (Optional)
  • 1/2 cup chopped walnuts or pecans Toast them lightly for more depth.
  • 1/2 cup chocolate chips For a sweeter, dessert-style loaf.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
  2. In a large bowl, mash bananas until mostly smooth with a few pea-size chunks.
  3. Stir the melted butter into the mashed bananas. Add brown sugar and whisk until glossy.
  4. Whisk in eggs, one at a time, then stir in vanilla.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients and fold gently just until combined.
  7. If using, fold in nuts or chocolate chips now.
  8. Pour batter into the prepared pan and smooth the top. Optionally sprinkle some nuts or chips on top.
Baking
  1. Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then lift it to a wire rack. Wait at least 30 minutes before slicing.

Notes

Use overripe bananas with lots of brown specks for the best flavor. Don’t overmix the batter; use a gentle folding motion to keep the crumb tender. Check doneness starting at 50 minutes.