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Freshly baked banana bread recipe loaf with golden crust resting on a cooling rack, showing the classic domed top and natural crack typical of homemade banana bread.

Banana Bread Recipe

Banana Bread Recipe
This classic banana bread recipe produces a rich, moist loaf packed with natural banana flavor and a soft, tender crumb. Brown sugar and butter create deep caramelized sweetness while ripe bananas keep the bread incredibly moist. Perfect for breakfast, snacks, or lightly toasted with butter.
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Prep Time 15 minutes
Cook Time 1 hour
Resting/Cooling Time 1 hour 10 minutes
Total Time 2 hours 25 minutes
Servings: 12 Slices
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup brown sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 2⅓ cups mashed overripe bananas

Equipment

  • 9×5 loaf pan
  • Mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • Electric mixer or whisk
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, and salt until evenly combined.
  3. In a separate bowl, cream the butter and brown sugar until smooth and slightly fluffy.
  4. Add eggs to the butter mixture and mix until fully incorporated.
  5. Mash the bananas with a fork until mostly smooth.
  6. Stir the mashed bananas into the butter mixture until evenly combined.
  7. Gradually add the dry ingredients into the banana mixture, stirring gently until just combined. Do not overmix.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for about 60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  10. Allow the bread to rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

  • Use very ripe bananas with heavy brown spots or dark skins for the best sweetness and banana flavor.
  • Mash bananas thoroughly but leave a little texture to enhance the bread’s natural banana bite.
  • Avoid overmixing once the flour is added to prevent dense or tough banana bread.
  • Use room temperature butter and eggs so the batter mixes smoothly and evenly.
  • Measure flour correctly by spooning it into the measuring cup and leveling it to avoid excess flour.
  • If the top browns too quickly during baking, loosely cover the loaf with foil for the remaining bake time.
  • Let the bread cool completely before slicing to prevent the loaf from falling apart.
    For extra flavor, lightly toast slices and spread with butter.
  • Store banana bread in an airtight container at room temperature for up to four days.
  • Wrap slices individually if freezing so they thaw quickly and retain moisture.
  • If adding nuts or chocolate chips, keep additions moderate so the bread structure remains stable.
Nutrition Information (Per Serving)
  • Calories: 240
  • Carbohydrates: 35 g
  • Protein: 4 g
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Sugar: 18 g
  • Fiber: 2 g
  • Sodium: 190 mg
  • Cholesterol: 45 mg