Classic Easy Banana Bread Recipe
A classic and easy recipe for delicious banana bread, perfect for using up ripe bananas. This recipe yields a moist and flavorful loaf every time.
Equipment
- Oven
- Loaf pan
- Large bowl
- Whisk
Ingredients
Dry Ingredients
- 3-4 medium bananas very ripe
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts Optional
- ½ cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing and flouring it, or lining it with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps if desired.
Mixing
- Add melted butter, granulated sugar, beaten eggs, and vanilla extract to the mashed bananas, then whisk until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined, being careful not to overmix. Fold in any optional nuts or chocolate chips if using.
Baking & Cooling
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use very ripe bananas (with plenty of brown spots). Do not overmix the batter, as this can lead to a tough banana bread. Store leftover banana bread at room temperature in an airtight container for up to 3 days, or freeze for longer storage.