This classic banana bread is a moist, tender loaf made with very ripe bananas, melted butter, and brown sugar in one bowl. It needs about 15 minutes of prep and 55 to 65 minutes in a 9 by 5 inch (23 by 13 cm) loaf pan, and it yields 10 slices.
Why This Banana Bread Works
Very ripe bananas are sweeter and more fragrant, which means more flavor in every slice. Melted butter keeps the loaf soft, brown sugar adds a touch of caramel, and a gentle hand with the batter prevents a tough, rubbery texture. If you like quick breads, you may also enjoy the carrot bread or the swirled cream cheese pumpkin bread.
Ingredients
- 3 to 4 very ripe bananas (about 1 1/2 cups or 340 g mashed)
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (60 g) chopped walnuts or chocolate chips, optional
Method
- Heat the oven to 350°F (175°C). Grease a 9 by 5 inch (23 by 13 cm) loaf pan, or line it with parchment paper so the loaf lifts out easily.
- In a large bowl, mash the bananas with a fork until mostly smooth, leaving a few small lumps.
- Stir in the melted butter, brown sugar, eggs, and vanilla until combined.
- Sprinkle the baking soda, salt, and cinnamon over the batter and stir them in. Add the flour and fold gently until just combined. A few small streaks of flour are fine. Fold in the nuts or chocolate chips, if using.
- Pour the batter into the pan and smooth the top.
- Bake for 55 to 65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few dry crumbs, and the top is deep golden. If the top browns too quickly, tent it loosely with foil for the last 15 minutes.
- Cool in the pan for 10 minutes, then move the loaf to a wire rack. Wait until it is mostly cool before slicing, so the crumb sets.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Dense, rubbery loaf | Batter overmixed | Fold only until the flour disappears |
| Gummy center | Underbaked, or bananas very wet | Bake until a toothpick comes out clean, and tent with foil if the top darkens early |
| Sunken middle | Oven opened early, or underbaking | Keep the door closed for the first 45 minutes |
| Bland banana flavor | Bananas not ripe enough | Use peels that are heavily spotted or black |
| Nuts or chips sink | Batter too thin | Toss them in 1 tablespoon of the flour before folding in |
Ripening Bananas and Substitutions
If your bananas are still yellow, bake them on a lined tray at 300°F (150°C) for 15 to 20 minutes, until the peels turn black. Let them cool before mashing. You can also freeze overripe bananas whole, then thaw and mash them, liquid included, when you are ready to bake.
- No brown sugar? Use 3/4 cup (150 g) granulated sugar, though the loaf will taste less of caramel.
- Replace the melted butter with 1/2 cup (120 ml) neutral oil for a slightly softer crumb.
- For a dairy-free loaf, use the oil swap above and dark chocolate chips that contain no milk.
- Add a pinch of nutmeg or ginger for more warmth, or sprinkle coarse sugar on top for a crackly crust.
- For mini loaf pans, bake for 25 to 35 minutes.
Storage, Freezing, and Reheating
Wrap the cooled loaf tightly or keep it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the loaf, wrap the slices, and freeze them for up to 3 months. Thaw a slice at room temperature, or warm it for 15 to 20 seconds in the microwave. Toasting a slice in a skillet with a little butter makes a good breakfast.
FAQ
How many bananas do I need for banana bread?
Three to four very ripe bananas, which is about 1 1/2 cups (340 g) mashed. Measuring the mash is more reliable than counting bananas.
Why is my banana bread dense?
The usual cause is overmixing the batter. Fold the flour in gently until just combined, with a few streaks left.
How do I know banana bread is done?
A toothpick in the center should come out clean or with a few dry crumbs. The center should also spring back lightly when pressed.
Can I freeze banana bread?
Yes. Freeze a cooled loaf or individual slices, wrapped tightly, for up to 3 months.