Key takeaways
- 3 very ripe medium bananas, 300–360 g peeled weight, mashed
- 115 g unsalted butter, melted and cooled slightly
- 150 g light brown sugar, packed
- 2 large eggs, about 100 g without shells
- 1 teaspoon vanilla extract
- 190 g plain all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon, optional
- 75 g chopped walnuts or chocolate chips, optional
This dependable banana bread recipe uses 3 very ripe medium bananas (about 345 g peeled), one standard 9 x 5-inch loaf pan, and a gentle mixing method that keeps the crumb moist rather than tough.
Banana Bread Recipe at a Glance
| Detail | Recommended amount or setting |
|---|---|
| Yield | 1 loaf, about 10 slices |
| Bananas | 3 medium, 300–360 g peeled and mashed |
| Pan | 9 x 5 inches, preferably light-colored metal |
| Oven temperature | 350°F (175°C) |
| Bake time | 50–65 minutes |
| Finished internal temperature | 200–205°F (93–96°C), if measured with a thermometer |
| Cooling time | 10 minutes in the pan, then at least 45 minutes on a rack |
Ingredients
- 3 very ripe medium bananas, 300–360 g peeled weight, mashed
- 115 g unsalted butter, melted and cooled slightly
- 150 g light brown sugar, packed
- 2 large eggs, about 100 g without shells
- 1 teaspoon vanilla extract
- 190 g plain all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon, optional
- 75 g chopped walnuts or chocolate chips, optional
Use bananas that are heavily speckled or mostly brown. They should smell sweet and mash easily. Yellow bananas with a few green areas contain less sugar and moisture, so the loaf will be less flavorful and may need a little more baking time. Weigh the peeled fruit when possible: banana size varies considerably, and too much banana can leave the center gummy.
Simple Mills Almond Flour Banana Muffin and Bread Mix, 1pk, 9oz
Included for 'Banana Bread Recipe' because the listing specifies 1pk and 9oz, details this guide uses to compare options.
View on AmazonHow to Make Banana Bread
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan, then line it with a strip of parchment that runs along the bottom and up the two long sides. Leave some parchment overhanging so the baked loaf can be lifted out. A light-colored metal pan usually produces an evenly browned crust. Dark metal, glass, and ceramic pans absorb heat differently, so check the loaf earlier and expect some variation in baking time.
2. Mash the bananas
Place the peeled bananas in a large mixing bowl and mash them with a fork until nearly smooth. A few small pieces are helpful because they create moist pockets, but large chunks can make the loaf bake unevenly. Confirm that the mashed banana weighs roughly 300–360 g. If you have only 250 g, the recipe will still work but will be slightly less moist; if you have more than 400 g, save the excess for another use rather than adding it all.
3. Mix the wet ingredients
Whisk the melted butter, brown sugar, eggs, and vanilla into the mashed bananas. The butter should be warm or room temperature, not hot. If it is hot enough to steam, let it cool before adding the eggs. Whisk just until the mixture looks uniform. A few streaks of butter are acceptable.
4. Add the dry ingredients
Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold with a flexible spatula rather than vigorously stirring. Scrape from the bottom and turn the batter over itself until no broad dry patches remain. Stop as soon as the flour disappears. Overmixing develops gluten, which can make banana bread chewy, dense, or tunnelled inside.
Fold in walnuts or chocolate chips at the very end. If using nuts, toast them first at 350°F for about 7–9 minutes, then cool them before adding. This improves their flavor and reduces the chance that they will soften the batter.
5. Fill and bake
Scrape the batter into the prepared pan and smooth the top. The pan should be no more than about two-thirds full. Bake on the center rack for 50–65 minutes. Begin checking at 50 minutes, especially if using a dark pan or a fan-assisted oven.
How to Tell When It Is Done
Banana bread is ready when the top is deeply golden, the center has risen and looks set, and a skewer inserted into the middle comes out with a few moist crumbs. Wet batter on the skewer means it needs more time. Do not rely only on the crust color: banana bread can brown before the middle finishes.
An instant-read thermometer gives the most dependable cue. Insert it horizontally into the center, avoiding the pan. Look for 200–205°F (93–96°C). If the top is browning quickly but the middle is still underdone, loosely cover the loaf with foil and continue baking in 5–10 minute intervals.
Let the loaf rest in the pan for 10 minutes. Lift it out using the parchment and transfer it to a cooling rack. Wait at least 45 minutes before slicing. Cutting while very hot can compress the center and make an otherwise properly baked loaf seem gummy.
Pan-Size Adjustments
| Pan size | How much batter | Approximate bake time at 350°F | What to watch for |
|---|
