Banana Bread

Why You’ll Love This Recipe
Banana Bread is a timeless, comforting classic that’s moist, tender, and full of sweet banana flavor. It’s the perfect way to use up ripe bananas and makes a delicious breakfast, snack, or dessert. Enjoy it plain, warm with butter, or toasted for a cozy treat any time of day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananas, mashed
all-purpose flour
granulated sugar
brown sugar
baking soda
salt
ground cinnamon (optional)
unsalted butter, melted
large eggs
vanilla extract
milk or buttermilk
chopped nuts or chocolate chips (optional)

directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.

In a large bowl, mash the ripe bananas until smooth.

Whisk in the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and milk or buttermilk until fully combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.

Fold in nuts or chocolate chips if desired.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 8-10 slices).
Preparation time: 10 minutes
Baking time: 50-60 minutes
Cooling time: 20 minutes
Total time: about 1 hour 30 minutes

Variations

Add a swirl of Nutella or peanut butter before baking.
Top with a streusel crumble for extra sweetness and crunch.
Use whole wheat flour for a heartier loaf.
Fold in dried fruit like raisins or cranberries.

storage/reheating

Store Banana Bread wrapped tightly at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze slices or the whole loaf for up to 2 months; thaw at room temperature.
Warm slices in the microwave for 10-15 seconds for fresh-baked taste.

FAQs

How ripe should the bananas be?
The riper, the better—look for bananas with lots of brown spots for the sweetest flavor.

Can I make this recipe into muffins?
Yes! Divide the batter into a lined muffin tin and bake at 350°F for about 20-22 minutes.

Do I have to add nuts?
No, nuts are optional—leave them out or swap for chocolate chips.

Why is my banana bread dry?
Be careful not to overmix the batter and check doneness with a toothpick to avoid overbaking.

Can I make it dairy-free?
Use a plant-based milk and substitute coconut oil or vegan butter for the butter.

Conclusion

Banana Bread is a cozy, delicious classic that’s easy to make and always satisfying. Whether you enjoy it plain, toasted, or loaded with extras, this recipe is sure to become your go-to for turning overripe bananas into something everyone will love. Happy baking!

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