Introduction
There’s something timeless about the smell of banana bread baking in the oven—it’s the universal signal of comfort, warmth, and something delicious on the way. Whether you’re trying to use up overripe bananas or just craving a nostalgic treat, this classic banana bread recipe is the answer. With simple ingredients and just one bowl, it’s ideal for both beginners and seasoned bakers alike.
Why I Love This Recipe
This banana bread is everything I want in a quick loaf: golden crust, a soft and moist interior, and just the right amount of sweetness. It’s a trusty go-to that never fails. The best part? No mixer required, and it’s ready to bake in just 10 minutes of prep. Plus, it’s endlessly customizable—think chocolate chips, walnuts, or a swirl of peanut butter for extra indulgence.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
Ingredient Swaps & Notes
- Butter: Swap for coconut oil or melted vegan butter for a dairy-free version.
- Sugar: Brown sugar adds a deeper, molasses-like flavor.
- Flour: You can use whole wheat flour for a nuttier taste, or gluten-free 1:1 blend.
- Add-ins: Chocolate chips, chopped nuts, or cinnamon spice things up!
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a standard loaf pan with butter or nonstick spray.
2. Mash the Bananas
In a large mixing bowl, mash the bananas until mostly smooth with a few small chunks.
3. Stir in the Butter
Add melted butter to the mashed bananas and stir to combine.
4. Add Leavening & Salt
Mix in the baking soda and a pinch of salt.
5. Add Sugar, Egg & Vanilla
Stir in the sugar, beaten egg, and vanilla extract until well combined.
6. Fold in the Flour
Gently fold in the all-purpose flour until just incorporated—do not overmix.
7. Bake
Pour the batter into your prepared loaf pan. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Serve
Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
- Use very ripe bananas—they should be spotted or black for maximum sweetness and moisture.
- Don’t overmix the batter, or your bread may turn out dense.
- Check early—start checking for doneness at the 55-minute mark.
- Freeze slices for quick snacks or breakfasts.
Serving Suggestions & Pairings
- Toast slices with a pat of butter or almond butter
- Drizzle with honey or maple syrup
- Pair with a warm drink like coffee or a glass of pumpkin spice muffins on the side
- Turn leftovers into banana bread French toast!
Storage & Leftovers
- Room Temp: Store in an airtight container up to 4 days.
- Fridge: Keeps fresh for about 1 week.
- Freezer: Freeze whole or in slices for up to 3 months. Wrap tightly in plastic and foil or store in freezer bags.
More Recipes You’ll Love
- Chocolate Chip Banana Bread
- The Best Peanut Butter Brownies
- Chocolate Chip Cookie Bites
- Brownie Batter Dip
- Pumpkin Spice Muffins
Final Thoughts
Banana bread is one of those magical recipes that brings joy with every slice. It’s no-fuss, endlessly adaptable, and downright delicious. Bake it once, and you’ll find yourself going back to it again and again.
Tried this recipe? Let us know how it turned out in the comments, and follow @ChefManiac for more sweet inspiration.
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