Easy Banana Bread Recipe
- PREP 15min
- COOK 1hrs
- TOTAL 1hrs 15min
This is our favorite banana bread recipe. This easy recipe is so good that you’ll want to make two loaves. For the best moist banana bread, your bananas need to be ripe. It is even better if they are overripe, brown, and speckled.
When measuring the flour for this recipe, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video!
You Will Need
1 ½ cups (195g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
3 medium bananas or 1 ½ cups mashed, very ripe bananas are best
8 tablespoons (115g) butter, melted and cooled
3/4 cup (150g) light brown sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1/2 cup (60g) walnuts, toasted and chopped, optional
Directions
Make Banana Bread
Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).
Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper (as shown in the video). See tips for pan sizes.
Whisk the flour, baking soda, salt, and cinnamon together and set aside.
Use a fork to mash the bananas into a chunky paste in the bottom of a large bowl.
Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended.
Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in two parts, stirring until the flour disappears and the batter is smooth. Fold in the nuts if using.
Pour batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a thin knife inserted into the center of the bread comes out clean. If you have an internal thermometer, you can check the temperature by inserting it into the center, and it should read close to 200°F.
Transfer to a wire rack to cool for 5 minutes. Unmold the bread and cool completely before slicing.
Storing
Banana bread lasts in an airtight container, on the counter for up to 3 days, or in the fridge for up to 1 week.
To freeze banana bread, double wrap it with one layer of plastic wrap and one layer of aluminum foil, then freeze it for up to 6 months.
Adam and Joanne's Tips
- Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½” x 4 ½” (from USA Pans). For glass loaf pans, consider decreasing the oven temperature by 25 °F and baking a little longer. Stoneware pans may also need temperature/time adjustments, but it is hard to say without testing the specific pan. If using a 9″ x 5″ loaf pan, the banana bread will not be as tall, and the baking time will be less by 5 to 10 minutes.
- Promote even baking: Before placing into the oven, set the loaf pan on an insulated baking sheet or two regular baking sheets stacked on the other to promote even baking. (A tip we picked up from Dori Greenspan)
- Butter: Use salted or unsalted butter in this recipe. I like my banana bread when made with salted butter, which adds an extra 1/4 teaspoon of salt to the batter.
- Room temperature eggs: To quickly bring eggs to room temperature, add the cold eggs to a bowl with lukewarm water for a few minutes. Drain and repeat.
- Cool banana bread before slicing: Since the loaf continues to cook as it cools, it is best to allow it to cool to room temperature. Cool in the pan for 5 to 10 minutes before turning it onto a wire rack and cool completely.
- The nutrition facts provided below are estimates.