Ingredients
Base Recipe:
3 ripe bananas, mashed (about 1½ cups)
½ cup (115g) unsalted butter, melted and slightly cooled
¾ cup (150g) granulated sugar (or brown sugar for deeper caramel notes)
1 large egg, room temperature
1 tsp pure vanilla extract
1½ cups (190g) all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
½ tsp ground cinnamon (optional, but adds warmth)
Optional Add-Ins:
½ cup chopped walnuts or pecans
½ cup semi-sweet chocolate chips
Or a mix of both!
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper (leaving overhang for easy removal).
2. Mix Wet Ingredients
In a large bowl, mash the bananas until mostly smooth (a few lumps are fine).
Stir in the melted butter, sugar, egg, and vanilla until well combined and glossy.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
4. Make the Batter
Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix—stop as soon as no flour streaks remain. Overmixing = dense bread!
If using, fold in nuts or chocolate chips until evenly distributed.
5. Bake to Perfection
Pour the batter into the prepared pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay; wet batter is not).
6. Cool & Serve
Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang (or invert carefully) and transfer to a wire rack.
Cool completely before slicing for clean cuts—or enjoy warm with a pat of butter for ultimate comfort.
Serving Suggestions
Classic: Slathered with salted butter
Decadent: Toasted and topped with honey or Nutella
Breakfast-ready: Paired with Greek yogurt and fresh berries
Kid-friendly: Served with a glass of cold milk
Frequently Asked Questions
Can I use frozen bananas?
Yes! Thaw and drain excess liquid before mashing.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend (like Bob’s Red Mill).
How do I store it?
Keep covered at room temperature for 3 days, or refrigerate for up to 1 week. Freeze slices for up to 3 months.
Why is my banana bread dense?
Likely due to overmixing or old baking soda. Measure flour correctly (spoon & level), and check your leavening agents’ expiration dates.
Allergy Information
Contains: Dairy, eggs, wheat
Gluten-free option: Possible with GF flour
Nut-free: Skip nuts; use chocolate chips or leave plain
Vegetarian: Yes
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per slice, recipe serves 8)
Calories: 260
Protein: 3g
Fat: 12g (Saturated: 7g)
Carbohydrates: 36g
Fiber: 1g
Sugar: 18g
Sodium: 280mg
Values may vary based on add-ins and sugar type.
This Homemade Banana Bread is more than a recipe—it’s a tradition. Whether you’re using up spotty bananas, baking for a friend, or treating yourself after a long day, this loaf delivers comfort in every bite. So grab those ripe bananas, preheat your oven, and fill your home with the sweet promise of something simple, wholesome, and deeply satisfying.
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