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–+ servings
Delicious homemade banana bread with a golden crust and moist interior.

Banana Bread

This banana bread turns overripe bananas into a moist, delicious loaf that is perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 bananas 3 ripe bananas, mashed (about 1 to 1 1/4 cups mashed) Overripe bananas with brown spots are best because they’re sweeter and mash easily.
  • 1/3 cup 1/3 cup melted butter Unsalted or salted; reduce added salt if salted butter is used.
  • 1 teaspoon 1 teaspoon baking soda
  • 1 pinch Pinch of salt
  • 3/4 cup 3/4 cup sugar White granulated; brown sugar can be used for deeper flavor.
  • 1 large egg 1 large egg, beaten
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup all-purpose flour
  • 1/2 cup 1/2 cup chopped nuts or chocolate chips Optional. Walnuts and pecans are classic; use dairy-free chips for a dairy-free loaf.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment.
  2. Peel and place the ripe bananas in a mixing bowl. Mash them with a fork until mostly smooth.
  3. Pour the melted butter into the mashed bananas and stir until combined.
  4. Sprinkle in the baking soda and add a pinch of salt. Stir briefly to distribute them evenly.
  5. Add the sugar, beaten egg, and vanilla extract. Mix until blended and smooth.
  6. Fold in the flour gently. Stop folding when no dry streaks remain; avoid overmixing to keep the loaf tender. If using nuts or chocolate chips, fold them in now.
  7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
  8. Bake for 60 to 65 minutes. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  9. Let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 10g

Notes

Store banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze slices for up to 3 months. Reheat frozen or chilled slices in a toaster oven or regular oven at 325°F (160°C) for 8 to 12 minutes, or microwave for 20 to 30 seconds until warm. Melted butter gives a rich flavor; if you prefer oil, use 1/3 cup neutral oil for a slightly moister crumb.

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