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Banana Bread

A warm, sweet loaf filled with ripe bananas, perfect for breakfast or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas, mashed (about 1 1/2 cups) The browner the bananas, the more flavor they give.
  • 1/2 cup unsalted butter, melted and slightly cooled Can swap with coconut oil for a dairy-free loaf.
  • 3/4 cup granulated sugar Or use 1/2 cup honey plus 1/4 cup sugar for a softer sweetness.
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Try half whole wheat for a healthier option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional) To make it a festive treat.
Mix-ins
  • 1/2 cup chopped walnuts or pecans (optional) Or swap for chocolate chips for an indulgent dessert.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment if desired.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth — a few small lumps add texture.
  3. Stir in the melted butter; the mixture will shine and smell sweet.
  4. Add the sugar, eggs, and vanilla to the banana mixture. Whisk until glossy and slightly aerated.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. The dry mix should smell faintly of warm spice.
Mixing and Baking
  1. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined. Avoid overmixing.
  2. Fold in nuts or chocolate chips if using. Scoop the batter into the prepared loaf pan, smoothing the top with a spoon.
  3. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  4. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

This loaf keeps beautifully for several days, and it freezes well. For serving, enjoy warm slices with butter, honey, or vanilla ice cream. Store in an airtight container for 3 days, wrapped for up to a week in the refrigerator, or freeze for up to 3 months.