One perfect loaf, ideal for breakfast, a snack, or dessert.
Ingredients
Wet Ingredients:
3 large very ripe bananas (about 1½ cups mashed)
½ cup (115g) unsalted butter, melted (or vegetable oil)
⅔ cup (135g) light brown sugar, packed (or white sugar)
2 large eggs, at room temperature
1 tsp pure vanilla extract
Dry Ingredients:
2 cups (250g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional, but recommended)
Add-ins (Choose one or mix):
¾ cup chopped walnuts or pecans
¾ cup chocolate chips
½ cup raisins or dried cranberries
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5 inch loaf pan with butter or non-stick spray. For easy removal, you can also line the bottom with a small piece of parchment paper.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Whisk in the melted (and slightly cooled) butter.
Add the brown sugar, eggs, and vanilla extract. Whisk until everything is well combined and smooth.
Step 3: Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures the leavening agent is evenly distributed.
Step 4: Bring the Batter Together
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until the flour disappears. Do not overmix; a few lumps are perfectly fine. Overmixing leads to tough, dense banana bread.
Fold in your chosen add-ins (nuts, chocolate chips, etc.).
Step 5: Bake
Pour the batter into your prepared loaf pan and smooth the top with the spatula.
(Optional) For a pretty look, slice a fourth banana in half lengthwise and place it on top of the batter, cut side up.
Bake for 55 to 65 minutes. The bread is done when a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs (no wet batter).
If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15 minutes of baking.
Step 6: Cool (This is Important!)
Let the banana bread cool in the pan on a wire rack for at least 30 minutes. This allows it to set.
Then, carefully remove it from the pan and let it cool completely on the wire rack before slicing. Slicing it while too warm will make it crumble.
Notes
The Key to Flavor: Use VERY RIPE bananas. The bananas should be covered in brown spots or even almost black. They are much sweeter, mash easier, and have the strongest banana flavor.
Don't Overmix: This is the most common mistake. Stir until the ingredients are just combined.
Testing for Doneness: Oven temperatures vary. Start checking at the 50-minute mark. The toothpick test is the most reliable method.
Storage: Keep cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.
