Banana Bread Recipe

Honestly, nothing beats the smell of warm banana bread baking away in the oven. I love how easy it is—just grab a few ripe bananas and whatever’s in the pantry, and you’re good.

You can whip up soft, moist banana bread in under an hour, and chances are, you already have what you need.

I’ll walk you through a classic loaf, a rich chocolate banana bread, or even a gluten-free version if that’s your thing. Each one keeps that sweet banana flavor and that soft, cozy texture everyone loves.

You’ll get the hang of baking a loaf that’s golden on the outside and soft inside. Curious about how that first bite will taste? I’ve got some Tasting Notes later on.

Banana Bread Recipe

I usually bake banana bread when I spot a few overripe bananas hanging around. The combo of soft bananas, melted butter, and a touch of cinnamon just feels like home.

This recipe calls for basic tools and pantry ingredients. You’ll end up with a moist, flavorful loaf before you know it.

Equipment

I just use basic kitchen tools—nothing fancy, but they make things go smoother. The right stuff helps everything mix together and bake up right.

• 8×4-inch loaf pan or two small loaf pans
• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Fork or masher for the bananas
• Spatula for mixing and scraping
• Whisk for blending wet ingredients
• Cooling rack to cool the loaf evenly
• Toothpick for testing doneness

I grease the loaf pan lightly with butter or spray, then line it with parchment paper so the bread pops out easily. Cooling it on a rack helps keep the bottom from getting soggy.

Ingredients

I always reach for ripe or overripe bananas—the kind with lots of brown spots. They mash up easily and taste sweet.

Everything else is simple and usually on hand.

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon (sometimes I add a pinch of nutmeg)
• ½ cup melted butter
• ¾ cup brown sugar or granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 medium mashed bananas (about 1 cup)
• ¼ cup buttermilk (optional, but it makes things extra moist)
• ½ cup chopped walnuts or chocolate chips

I like to toss in both mini chocolate chips and chopped walnuts if I’m feeling fancy. The buttermilk really keeps the loaf soft and rich.

Instructions

First, I preheat the oven to 350°F (175°C) and get the loaf pan ready. Then it’s just mixing and baking.

• I combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
• In another bowl, I whisk together melted butter, sugar, eggs, and vanilla until it’s smooth.
• I stir in the mashed bananas and buttermilk.
• Then I add the dry mix to the wet and gently fold it all together with a spatula.
• I fold in chopped nuts or chocolate chips at this point.
• The batter goes into the pan, and I smooth out the top.
• I bake it for 55–65 minutes, checking with a toothpick to see if it comes out clean.
• After baking, I let it cool in the pan for 10 minutes, then move it to a cooling rack.

I wait until it’s fully cool before slicing—otherwise, it tends to crumble.

Notes

Bananas with lots of brown spots? Those are the best for flavor. If mine are too firm, I just microwave them for 30 seconds to soften them up.

To keep leftovers fresh, I wrap the loaf tightly in plastic wrap and leave it on the counter for up to three days. It freezes well too—just toss it in the freezer for up to three months.

Sometimes I’ll sprinkle mini chocolate chips, chopped walnuts, or even a bit of cinnamon sugar on top before baking. Brushing the warm loaf with melted butter makes the crust extra soft and tasty.

Tasting Notes

There’s just something about banana bread’s warm, sweet smell when it comes out of the oven. That aroma—ripe bananas with a touch of vanilla—always gets me.

The crust turns out a little crisp, but the inside? Soft and tender every time.

When I take a bite, I really notice the moist texture—that’s thanks to super-ripe bananas. I always grab the ones with brown spots and try not to overmix the batter.

A bit of butter or oil keeps it soft for days, which is honestly one of my favorite things about banana bread.

The flavor walks the line between sweet and rich. Each slice gives you a gentle banana taste, never too much.

Sometimes I toss in chopped nuts or chocolate chips. That crunch or extra sweetness just makes it better.

If there’s any left over (rare, but it happens), I let the loaf cool all the way before wrapping it up tight.

I usually freeze banana bread if I want to keep it longer—up to three months, no problem.

When I’m ready for a slice, I just thaw it at room temp or zap it in the microwave for a few seconds.

Here are some banana bread tips I swear by:

• Go for overripe bananas; the flavor’s way better.
• Mash bananas well for a smoother loaf.
• Don’t overbake—start checking with a toothpick early.
• Store in something airtight so it stays moist.

Need to ripen bananas fast? I toss them in a paper bag for a day or two.

If I’m in a rush, I’ll bake unpeeled bananas at 300°F for about 15 minutes, just until the skins turn black. Works like a charm.

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