Classic Homemade Banana Bread
1 h 15 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Moist, tender, and properly banana-forward, this classic loaf leans on melted butter for rich flavor with a little vanilla and optional cinnamon for that cozy bakery vibe.
Perfect for breakfast, snack time, or a bake-sale flex, it turns those overripe bananas you refuse to waste into a golden, crackly-topped loaf that slices like a dream.
Ingredients (10 servings)
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Ingredients:
- 3 ripe bananas, mashed bananas 3 ct ripe
- ½ cup unsalted butter, melted unsalted butter 4 oz
- ¾ cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- 1 tsp baking soda baking soda 0.17 oz
- ½ tsp salt salt
- ½ tsp ground cinnamon (optional) ground cinnamon 0.05 oz
How to Make Classic Homemade Banana Bread
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Prep the pan and heat the oven
Preheat the oven to 350 F and grease a 9x5 inch loaf pan, then line it with a parchment sling so you can lift the loaf cleanly.
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Mash the bananas
Mash the ripe bananas in a large bowl until mostly smooth with a few soft lumps for texture.
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Make the wet mixture
Whisk in the melted butter (cooled slightly), granulated sugar, eggs, and vanilla until glossy and cohesive.
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Combine the dry ingredients
In a separate bowl whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
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Fold batter gently
Use a spatula to fold the dry mix into the wet mix just until the last streak of flour disappears, stopping before the batter looks fully smooth so you do not toughen the crumb.
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Fill the pan and bake
Scrape the batter into the prepared pan, smooth the top, and bake for about 55 to 65 minutes until a toothpick in the center comes out with a few moist crumbs.
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Cool the loaf
Cool in the pan for 10 to 15 minutes, then lift out to a rack and cool at least 1 hour so the crumb sets cleanly for slicing.
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Slice and serve
Slice with a serrated knife using gentle sawing strokes, and serve warm or at room temperature.
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Store smart
Wrap tightly and keep at room temperature up to 3 days or freeze slices for quick breakfasts.
Substitutions
- Butter -> Neutral oil (1:1)
- Using canola or grapeseed oil makes the loaf extra plush and dairy free while keeping the banana flavor front and center.
- Granulated sugar -> Light brown sugar (1:1)
- Brown sugar adds a hint of molasses that deepens the caramel-banana vibe and gives a slightly moister crumb.
- All-purpose flour -> Whole wheat pastry flour (1:1)
- This swap brings a gentle nuttiness and a touch more body without turning the loaf heavy if you mix lightly.
Tips
- Know your banana volume
- Three ripe bananas should yield about 1 1/2 cups mashed, so if your bananas are small add a bit more to hit the mark for full flavor and moisture.
- Cool the butter
- If the butter is piping hot it can start cooking the eggs and tighten the batter, so let it sit a couple minutes after melting.
- Avoid overmixing
- Stop folding the moment the flour disappears because a few small lumps are fine and keep the crumb tender.
- Check doneness by temperature
- An instant-read thermometer in the center should read about 200 to 205 F, which prevents gummy streaks without drying the edges.
- Rotate and tent
- If your oven runs hot or the top browns early rotate the pan at the 30 minute mark and tent loosely with foil to protect the crust.
- Slice like a pro
- Use a serrated knife and a gentle sawing motion once the loaf is fully cooled so you get clean slices instead of squishing the crumb.
Nutrition Facts *
| Energy | 389 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 13 | g |
| Carbohydrates | 61 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my banana bread dense or rubbery?
- You likely overmixed or added too much flour, so whisk the dry ingredients separately, fold gently, and measure flour by fluffing then spooning into the cup and leveling.
- The center is wet but the top is dark, what now?
- Lower the oven to 325 F, tent with foil, and bake longer until a thermometer hits 200 to 205 F because your oven may run hot or your pan may be dark metal.
- My bananas are not ripe enough, can I speed it up?
- Bake whole bananas on a sheet at 300 F until the skins blacken, cool, drain excess liquid if needed, and mash for instant ripe sweetness.
- Can I use frozen bananas?
- Yes, thaw completely, drain off the extra liquid so the batter is not watery, and mash to measure about 1 1/2 cups.
- Can I make muffins instead of a loaf?
- Yes, divide into a 12 cup muffin tin and bake at 350 F for 18 to 22 minutes until a toothpick shows a few moist crumbs.
- How should I store and freeze it?
- Wrap the cooled loaf or individual slices tightly, keep at room temperature up to 3 days, or freeze up to 2 months and rewarm slices in a hot skillet or toaster.
Serving Suggestions
Thick slices with a swipe of salted butter are classic, but I also love it toasted in a skillet until the edges crisp and the sugars caramelize.
For a breakfast play, add a dollop of Greek yogurt and a drizzle of honey, or go late-night and serve warm slices with espresso and a pinch of flaky salt.
More pairings:
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