The short answer: this banana bread recipe turns 3 overripe bananas into a moist loaf in one bowl: mash, stir in melted butter, sugar, one egg and vanilla, fold in the dry ingredients and bake at 350°F for 55 to 65 minutes.
- Pan: 9x5-inch
- Use the ugliest bananas and measure them (about 1½ cups)
- Don't overmix, and check your baking soda
- Muffins, add-ins and freezing below
- Next step: Plan it with the Meal Planner & Grocery List ($3.99).
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This banana bread recipe turns 3 overripe bananas into a moist, tender loaf with a golden crust, and it all comes together in one bowl. Mash the bananas, stir in melted butter, sugar, one egg and vanilla, fold in flour, baking soda and salt, then bake in a 9x5-inch pan at 350°F for 55 to 65 minutes. There's no mixer and no fussy steps. Below are the exact amounts, how to tell when it's done, easy add-ins, a muffin version and how to store and freeze it.
Banana bread is what I bake when the fruit bowl has three spotty bananas nobody wants to eat. It's also an easy first quick bread for kids learning to bake.
Banana bread ingredients
| Ingredient | Amount | Why it's there |
|---|---|---|
| Very ripe bananas, mashed | 3 medium (about 1½ cups) | Moisture, sweetness and flavor |
| Unsalted butter, melted | ⅓ cup (5⅓ tablespoons) | Richness and a tender crumb |
| Granulated or light brown sugar | ¾ cup | Sweetness and browning |
| Large egg, beaten | 1 | Structure |
| Vanilla extract | 1 teaspoon | Flavor |
| Baking soda | 1 teaspoon | Rise |
| Salt | ¼ teaspoon | Balances the sweetness |
| All-purpose flour | 1½ cups | Structure |
| Ground cinnamon (optional) | ½ teaspoon | Warm spice |
Makes one 9x5-inch loaf, about 10 slices.
How to make banana bread, step by step
- Heat the oven. Heat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with a parchment sling.
- Mash the bananas. Mash the peeled bananas in a large bowl with a fork until mostly smooth. A few small lumps are fine.
- Add the wet ingredients. Stir in the melted butter, then the sugar, egg and vanilla.
- Add the leavening. Sprinkle the baking soda, salt and cinnamon over the batter and stir them in well.
- Fold in the flour. Add the flour and stir gently, only until you can't see dry flour. Overmixing makes a tough, gummy loaf.
- Bake. Scrape the batter into the pan and bake for 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool. Cool in the pan for 10 minutes, then lift it onto a rack. Slice once it's mostly cool so the crumb sets.
Don't lick the spoon. The FDA explains that raw flour can carry harmful bacteria and advises against eating raw batter, and it has similar guidance for raw eggs.
Bake times by pan size
| Pan | Oven | Approximate bake time |
|---|---|---|
| 9x5-inch loaf pan | 350°F | 55 to 65 minutes |
| 8½x4½-inch loaf pan | 350°F | 60 to 70 minutes |
| 8-inch square pan | 350°F | 35 to 45 minutes |
| 4 mini loaf pans | 350°F | 30 to 35 minutes |
| 12 standard muffins | 350°F | 18 to 22 minutes |
Ovens vary, so start checking about 10 minutes before the shortest time. If the top browns too fast, lay a piece of foil loosely over the pan for the last 15 minutes.
Tips for moist banana bread
- Use the ugliest bananas. Brown-spotted or black bananas are sweeter and mash more easily than yellow ones.
- Measure the banana. About 1½ cups of mash is the sweet spot. Much more makes a heavy, wet loaf.
- Don't overmix. Stop stirring as soon as the flour disappears.
- Check your baking soda. Old baking soda won't lift the loaf. A pinch in vinegar should fizz right away.
- Try brown sugar. Light brown sugar adds a caramel note and keeps the crumb soft.
- Let it rest. Banana bread often tastes even better the next day, once the flavors settle.
Easy banana bread variations
- Chocolate chip banana bread: fold in ¾ cup of semisweet chips at the end.
- Banana nut bread: add ¾ cup of toasted chopped walnuts or pecans.
- Cinnamon swirl: layer half the batter, sprinkle 2 tablespoons of cinnamon sugar, then add the rest.
- Oil version: swap the butter for ⅓ cup of neutral oil for an extra-soft loaf.
- Sour cream banana bread: stir in ¼ cup of sour cream or plain yogurt for a richer, tangier crumb.
- Banana bread muffins: bake in a lined 12-cup pan for 18 to 22 minutes.
For more cozy baking, try our monkey bread, cornbread and pumpkin chocolate chip cookies.
Troubleshooting common banana bread problems
| Problem | Likely cause | Fix next time |
|---|---|---|
| Gummy or dense | Overmixed batter or too much banana | Fold gently; use about 1½ cups of mash |
| Sunken middle | Underbaked or too much leavening | Bake until the center tests clean; use 1 teaspoon of baking soda |
| Dry and crumbly | Overbaked or underripe bananas | Start checking early; use spotty bananas |
| Burnt top, raw center | Oven too hot or dark metal pan | Tent with foil; check your oven temperature |
| Bland flavor | Yellow bananas or no salt | Wait for brown spots; don't skip the salt |
Storing and freezing banana bread
Cool the loaf completely before you wrap it, or condensation will make the top sticky. Keep it at room temperature, tightly wrapped, for 2 to 3 days, or in the fridge for up to about a week. To freeze, wrap the whole loaf or individual slices in plastic and then foil, and freeze for up to about 3 months. Thaw slices on the counter or warm them in a toaster. Our freezer meals guide has more make-ahead ideas.
New to baking? Try more easy baking recipes for beginners, with amounts, oven temps and a first-5 plan.
Plan your baking and grocery list
Banana bread is a great way to use up fruit before it goes to waste. Put "spotty bananas" on next week's plan and you'll always have breakfast ready.
- Meal Planner & Grocery List, $3.99. A weekly menu, an aisle-sorted grocery list and pantry and freezer inventories, so you know when bananas are ready to bake.
- Family Recipe Binder, $6.99. Write down your family's version, add-ins and all, so it gets passed down.
See everything in the Home shop, or browse our Christmas breakfast ideas for holiday mornings.
Want a quicker bake from the same pantry staples? Our blueberry muffins recipe makes 12 tall muffins in about 35 minutes, with fresh or frozen berries. For a dedicated muffin version, see our banana muffins recipe.
Have extra zucchini from the garden? Our zucchini bread recipe uses the same one-bowl method and freezes just as well. Want a wider beginner baking list? See our easy dessert recipes.
Frequently asked questions
How do you make banana bread? To make banana bread, mash 3 very ripe bananas in a bowl, stir in melted butter, sugar, an egg and vanilla, then fold in flour, baking soda and salt until just combined. Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
How ripe should bananas be for banana bread? Bananas for banana bread should be heavily freckled with brown spots or mostly brown, and soft enough to mash easily with a fork. Riper bananas are sweeter and more fragrant, so they give you a moister, more flavorful loaf. Yellow bananas with green tips will make a drier, blander bread.
How can I ripen bananas quickly for banana bread? The fastest way to ripen bananas for banana bread is to bake them in their peels on a lined sheet pan at 300°F for 15 to 25 minutes, until the skins turn shiny and black. Let them cool before mashing. They soften and sweeten a little, though naturally ripened bananas still taste best. Putting bananas in a paper bag with an apple speeds things up by a day or two.
Why is my banana bread dense or gummy? Banana bread usually turns out dense or gummy when the batter is overmixed after the flour goes in, when there's too much banana for the flour, or when the loaf is underbaked in the middle. Stir only until you no longer see dry flour, measure the mashed banana (about 1½ cups), and bake until a toothpick in the center comes out clean.
How do you know when banana bread is done? Banana bread is done when the top is deep golden brown, it springs back when pressed gently, and a toothpick or skewer pushed into the center comes out clean or with a few moist crumbs, not wet batter. Many bakers also check with a thermometer and look for about 200°F to 205°F in the center. If the top browns before the middle sets, tent it loosely with foil.
Can I make banana bread with oil instead of butter? Yes, you can make banana bread with oil instead of butter. Use ⅓ cup of a neutral oil such as canola or vegetable oil in place of the melted butter. Oil makes the loaf a little softer and keeps it moist longer, while butter gives a richer flavor and a slightly crisper crust.
Can I reduce the sugar in banana bread? You can reduce the sugar in this banana bread recipe to about ½ cup if your bananas are very ripe, because the fruit adds natural sweetness. The loaf will be a little paler and less tender, since sugar helps keep quick breads moist. Brown sugar gives a deeper, caramel-like flavor than white sugar.
Can I add chocolate chips or nuts to banana bread? Yes, you can add chocolate chips or nuts to banana bread. Fold ¾ cup of chocolate chips, chopped walnuts or chopped pecans into the batter at the very end, after the flour is mixed in. Toss them with a spoonful of the flour first if you want them to stay suspended instead of sinking to the bottom of the pan.
Can I make banana bread muffins with this recipe? Yes, this banana bread recipe makes about 12 standard muffins. Fill lined muffin cups about three-quarters full and bake at 350°F for 18 to 22 minutes, until a toothpick in the center of a muffin comes out clean. Mini loaf pans take about 30 to 35 minutes.
How long does banana bread last? Banana bread keeps for about 2 to 3 days at room temperature, wrapped tightly or stored in an airtight container once it has cooled completely. In the refrigerator it lasts up to about a week, though it can dry out a little. If you see mold, throw the whole loaf away.
Can you freeze banana bread? Yes, you can freeze banana bread. Let the loaf cool completely, wrap it in plastic wrap and then foil or a freezer bag, and freeze it for up to about 3 months for best quality. Freezing individual slices lets you thaw one at a time on the counter or toast it straight from the freezer.
Is it safe to eat raw banana bread batter? No, it isn't a good idea to taste raw banana bread batter. The FDA advises against eating raw dough or batter made with flour or eggs, because raw flour and raw eggs can carry harmful bacteria. Wait until the loaf is fully baked, and wash your hands and the bowl after handling the batter.
Why did my banana bread sink in the middle? Banana bread sinks in the middle when it's underbaked, when the oven door is opened too early, or when there is too much leavening or too much banana. Check that your baking soda is fresh, use 1 teaspoon for this size loaf, and bake until the center tests done before you take it out.
What size pan do I need for banana bread? This banana bread recipe is sized for a 9x5-inch loaf pan. In an 8½x4½-inch pan the loaf will be taller and may need 5 to 10 extra minutes. You can also bake it in an 8-inch square pan for 35 to 45 minutes and cut it into squares.