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Classic Banana Bread Recipe

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4.5 from 179 reviews

This classic banana bread recipe is moist, flavorful, and easy to make with ripe bananas, butter, sugar, and vanilla. Perfect for breakfast, snack, or dessert, this quick bread combines simple pantry ingredients to create a comforting homemade treat that’s best served sliced and enjoyed fresh or stored for later.

Ingredients

Units Scale

Banana Bread Ingredients

  • 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup (76g) butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup for less sweet, 1 cup for more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and butter an 8×4-inch loaf pan to prevent sticking during baking.
  2. Mash the bananas and add butter: In a mixing bowl, mash the ripe bananas thoroughly with a fork until completely smooth, then stir in the melted butter evenly to blend the flavors.
  3. Mix in dry and wet ingredients: Add baking soda and a pinch of salt to the banana mixture. Stir in sugar, beaten egg, and vanilla extract until combined. Finally, mix in the all-purpose flour until just integrated into a batter.
  4. Pour batter and bake: Transfer the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick or skewer inserted into the center comes out clean or with only dry crumbs.
  5. Check doneness and adjust: If the bread’s exterior browns too quickly but the center remains wet, tent the loaf loosely with aluminum foil and continue baking until fully cooked.
  6. Cool and serve: Remove the banana bread from the oven and let it cool in the pan for a few minutes. Then, transfer to a wire rack to cool completely before slicing. Use a bread knife for smooth slices and serve.
  7. Storage tips: Wrap the bread well to keep it fresh at room temperature for up to 4 days. For extended storage, refrigerate up to 5 days or freeze for longer preservation.

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Adjust sugar quantity based on your preferred sweetness level.
  • Do not substitute baking powder for baking soda as it changes the texture and rise.
  • Make sure the toothpick test shows no wet batter to ensure the bread is fully baked.
  • A bread knife helps prevent crumbly slices.
  • Storing wrapped prevents the bread from drying out.

Find it online: https://queenrecipe.com/classic-banana-bread-recipe/