Banana bread is the recipe that makes use of the bananas you did not get around to eating. This version uses one bowl, pantry staples and about ten minutes of hands-on time. It comes out moist, tender and just sweet enough to work for breakfast or dessert.
Makes: one 9×5-inch loaf, about 10 slices. Prep: 15 minutes. Bake: 55 to 65 minutes.
Ingredients
- 3 very ripe bananas, about 1¼ cups mashed
- ⅓ cup (75 g) butter, melted
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups (190 g) all-purpose flour
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or line it with parchment paper with the ends hanging over the sides to use as handles.
- In a large bowl, mash the bananas with a fork until mostly smooth, leaving a few small lumps.
- Stir in the melted butter. Then mix in the sugar, egg and vanilla.
- Sprinkle the baking soda and salt over the batter and stir to combine.
- Add the flour and fold gently with a spatula until just combined. A few streaks of flour are fine. Overmixing makes the bread tough.
- Fold in nuts or chocolate chips, if using.
- Pour the batter into the pan and smooth the top.
- Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs, and the top is deep golden brown. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- Cool in the pan for 10 minutes, then lift out and cool on a wire rack before slicing.
Why very ripe bananas matter
As bananas ripen, starch turns to sugar, giving more sweetness and a stronger banana flavor. They also mash more easily. Look for peels that are heavily speckled or mostly brown. Yellow bananas with a few spots work, but the bread will be milder.
How to ripen bananas quickly
Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15 to 20 minutes, until the peels turn black and glossy. Let them cool, then peel and mash. They will release extra liquid, so include it in the measurement. You can also freeze very ripe bananas whole, then thaw and mash them later. Drain off excess liquid if there is a lot.
Tips for a better loaf
- Measure flour carefully. Too much makes the bread dry and dense. Weigh it if you can, or use the spoon-and-level method described in our flour guide.
- Do not overmix. Stir only until the flour disappears.
- Check early. Ovens vary. Start testing at 50 minutes.
- Use the toothpick test, or a thermometer. The center should reach about 205°F (96°C).
- Let it cool. Slicing too soon makes the crumb gummy.
Easy variations
- Brown sugar version: replace the granulated sugar with packed brown sugar for a deeper, caramel-like flavor.
- Cinnamon swirl: add half the batter, sprinkle with 1 tablespoon sugar mixed with 1 teaspoon cinnamon, then add the remaining batter.
- Greek yogurt: replace 2 tablespoons of the butter with ¼ cup plain yogurt for extra tenderness.
- Muffins: divide the batter among 12 lined muffin cups and bake for 20 to 25 minutes.
Storing and freezing
Wrap the cooled loaf tightly or keep it in an airtight container at room temperature for up to four days. It stays moist and is often better the next day. For longer storage, slice it, wrap the slices individually and freeze for up to three months. A frozen slice thaws in about an hour on the counter, or 20 seconds in the microwave. See our guide to freezing food for more tips.
Common questions
Why is my banana bread gummy in the middle? It was likely underbaked, cut while hot, or the batter had too many bananas. Bake until the center is fully set and let it cool.
Why did it sink? Opening the oven early, too much leavening or underbaking. Keep the door closed for the first 40 minutes.
Can I use less sugar? You can reduce it to ½ cup, but the loaf will be less sweet and a little less moist.
