Simple Banana Bread Recipe
This simple banana bread recipe guarantees a moist and delicious loaf every single time. By using overripe bananas, melted butter, and a few key techniques, you’ll have a perfect banana bread that’s tender, flavorful, and ready in under an hour — a comforting kitchen staple that’s easy, versatile, and consistently delicious.
Ingredients
- 3 very ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Add the melted butter and sugar to the mashed bananas. Mix well until combined.
- Beat in the egg and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped nuts (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Cook’s Notes
Use very ripe, brown-spotted bananas for the best sweetness and moisture, and mix the batter only until just combined to avoid a tough, gummy crumb. Melted butter distributes fat more evenly through the batter than creamed butter would, which inhibits gluten development and keeps the bread tender and moist. Start checking for doneness around 50 minutes with a toothpick, since oven times vary.
Ingredient Swaps
For a healthier version, swap half the all-purpose flour for whole wheat flour, cut the sugar to 1/2 cup, and add 1/4 cup applesauce for moisture. To make it vegan, use a flax egg and plant-based butter, or fold in chocolate chips or warm spices like cinnamon and nutmeg for extra flavor.
Serving Suggestions
Serve banana bread on its own or topped with whipped cream or vanilla ice cream for dessert, or enjoy a slice with coffee or tea for breakfast. It’s also great spread with cream cheese, peanut butter, or jam, alongside fresh berries or a fruit salad.
Storage & Reheating
Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months. Reheat by thawing at room temperature or microwaving briefly, or toast slices for a warm, crispy treat; it can also be made a day ahead and stored wrapped at room temperature.
Common Questions
Why is my banana bread dry?
Dry banana bread is usually caused by overbaking, too much flour, or not enough ripe bananas. Measure flour accurately by spooning it into the cup and leveling it off, use very ripe bananas, and check for doneness with a toothpick around 50 minutes.
Can I use frozen bananas for banana bread?
Yes, frozen bananas work great — just thaw them completely and drain excess liquid before using. They’re often even softer and sweeter than fresh ripe bananas, enhancing flavor and texture.
How can I prevent my banana bread from sinking in the middle?
A sunken middle usually comes from underbaking, overmixing, or too much liquid in the batter. Make sure it’s fully baked with a toothpick test, avoid overmixing, and slightly reduce liquid if your bananas are very wet.
