Classic Homemade Banana Bread
1 h 10 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 55 min | 1 h 10 min |
Introduction
This classic homemade banana bread is moist, tender, and full of rich banana flavor in every slice.
It’s the perfect way to use up ripe bananas and makes a cozy breakfast, snack, or simple dessert.
A touch of cinnamon adds warm bakery-style flavor, and your kitchen will smell amazing while it bakes.
Ingredients (10 servings)
Ingredients:
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How to Make Classic Homemade Banana Bread
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Prepare the oven and loaf pan
Preheat your oven to 350°F.
Grease a 9x5 inch loaf pan, then line it with a parchment sling if you like.
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Mash the bananas
Place the peeled ripe bananas in a large mixing bowl.
Mash them with a fork until mostly smooth, with a few small lumps.
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Mix the wet ingredients
Pour the melted butter over the mashed bananas and whisk until combined.
Whisk in the sugar, then whisk in the eggs and vanilla until the mixture looks smooth and glossy.
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Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
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Bring the batter together
Sprinkle the dry ingredients over the wet mixture.
Gently fold with a spatula just until no dry flour streaks remain, being careful not to overmix.
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Bake the banana bread
Scrape the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, until the top is deep golden and a toothpick comes out mostly clean.
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Cool, slice, and serve
Let the loaf cool in the pan for 10 minutes.
Lift it out to a rack and cool completely before slicing, so the crumb sets and slices cleanly.
Substitutions
- Unsalted butter -> melted refined coconut oil
- Use the same amount of melted refined coconut oil instead of butter. It keeps the crumb moist and adds very mild sweetness.
- Granulated sugar -> light brown sugar
- Swap light brown sugar for granulated sugar, using the same amount by volume. The bread tastes slightly caramelized and stays extra tender and soft.
- All-purpose flour -> half white whole wheat flour
- Replace up to half the all-purpose flour with white whole wheat flour. The loaf feels heartier but still stays tender and moist.
Tips
- Use very ripe bananas
- Choose bananas with many brown spots and a strong banana smell. They mash easily and give the bread deep flavor and sweetness.
- Do not overmix the batter
- Stop folding as soon as you no longer see dry flour. Overmixing builds gluten and can make the loaf tough.
- Check doneness in the center
- Insert a toothpick in the very center of the loaf. A few moist crumbs are fine, but wet batter means more time.
- Let the loaf cool fully
- Cooling lets the crumb finish setting and makes cleaner slices. Warm bread can crumble and seem underbaked even when it is done.
- Freeze slices for easy snacks
- Slice the cooled loaf, then freeze the slices in a single layer. Reheat in a toaster for fast weekday treats.
Nutrition Facts *
| Energy | 256 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 10 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen bananas for this bread?
- Yes, frozen bananas work well. Thaw them completely, drain off any excess liquid, then mash and use as directed.
- My banana bread sank in the middle. What went wrong?
- Most often the loaf was slightly underbaked, so the center collapsed while cooling. Bake until the toothpick shows only a few moist crumbs.
- Can I make this banana bread dairy free?
- Yes, replace the melted butter with the same amount of neutral oil or melted refined coconut oil. The texture stays tender and moist.
- How should I store leftovers and how long do they keep?
- Store cooled slices in an airtight container at room temperature for up to three days. For longer storage, freeze for up to three months.
Serving Suggestions
This classic banana bread pairs beautifully with hot coffee or cold milk for a simple, cozy treat.
Add chocolate chips, toasted walnuts, or a sprinkle of coarse sugar on top for extra texture and flavor.
For brunch, serve thick slices with softened salted butter and fresh berries to balance the bread's sweetness.
More pairings:
Reviews
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Patricia, Cincinnati, OH: Such a cozy bake! 🍌 The loaf came out super moist with a lovely golden top, and the cinnamon added just the right warmth. I tossed in a handful of walnuts and it was gone fast! 😋
: Happy it baked up moist with that golden top, Patricia! If you want to repeat the cinnamon warmth, try whisking ½ to 1 tsp cinnamon into the dry ingredients, and the walnuts are a perfect add-in. 😊
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