This Foolproof Banana Bread Recipe is the perfect solution for those overripe bananas sitting on your counter. With its moist texture and rich buttery flavor, it is easy to see why this simple method has remained a household favorite for years.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it requires no fancy equipment—just a bowl and a fork. The use of melted butter instead of softened butter provides a deeper flavor and ensures a moist crumb every single time. Plus, the flexibility of the ingredients allows you to adjust the sweetness or add your favorite mix-ins to suit your personal preference.
Ingredients
- 2 to 3 medium very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup butter (unsalted or salted), melted
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar (can range from 1/2 cup to 1 cup based on preference)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Step-by-Step Instructions
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or non-stick spray to ensure the bread releases easily.
- Mash the Bananas: In a large mixing bowl, use a fork to mash the ripe bananas until they are completely smooth and liquidy.
- Add the Butter: Pour the melted butter into the mashed bananas and stir until well combined.
- Mix the Base: Stir in the baking soda and the pinch of salt. Add the sugar, the beaten egg, and the vanilla extract, mixing until the batter is smooth.
- Fold in Flour: Gently mix in the all-purpose flour. Be careful not to overmix; just stir until the flour is incorporated and no large streaks remain.
- Bake the Bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few dry crumbs. If the top is browning too fast, tent it loosely with foil.
- Cool and Slice: Remove the pan from the oven and let it cool in the pan for a few minutes. Transfer the loaf to a wire rack to cool completely before slicing with a bread knife for the best results.
Expert Tips for the Best Banana Bread
For a truly Foolproof Banana Bread Recipe, always use bananas that are overripe. The yellow peels should be at least half-browned, as this provides the natural sugars and moisture needed for the loaf. Another pro tip is to use a bread knife when slicing; this prevents the moist bread from crumbling or squishing while you cut it.
Variations and Substitutions
This recipe is highly adaptable to whatever you have in your pantry. You can add 1 cup of chopped walnuts or pecans for a classic crunch, or stir in semi-sweet chocolate chips for a decadent version. If you are out of eggs, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works remarkably well. For a different flavor profile, try adding a tablespoon of molasses or a handful of blueberries.
Serving Suggestions
Serve a thick slice of this banana bread warm with a smear of salted butter or a bit of cream cheese. It also pairs beautifully with a cup of hot coffee or cold milk for a quick breakfast. If you want to get creative, use thick slices of day-old banana bread to make the best French toast you have ever tasted.
Storage, Freezing, and Reheating
This bread stays fresh at room temperature for up to 4 days if wrapped tightly in plastic wrap or stored in an airtight container. You can also refrigerate it for up to 5 days to extend its shelf life. To freeze, wrap the entire loaf or individual slices in foil and place them in a freezer-safe bag for up to 3 months. Reheat slices in the microwave for 15 to 20 seconds or in a toaster oven for a crispy edge.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 7g |
| Carbohydrates | 37g |
| Protein | 3g |
Foolproof Banana Bread Recipe
Ingredients
Equipment
Method
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or non-stick spray to ensure the bread releases easily.
- Mash the Bananas: In a large mixing bowl, use a fork to mash the ripe bananas until they are completely smooth and liquidy.2 to 3 medium ripe bananas
- Add the Butter: Pour the melted butter into the mashed bananas and stir until well combined.1/3 cup butter
- Mix the Base: Stir in the baking soda and the pinch of salt. Add the sugar, the beaten egg, and the vanilla extract, mixing until the batter is smooth.1/2 teaspoon baking soda, 1 pinch salt, 3/4 cup sugar, 1 large egg, 1 teaspoon vanilla extract
- Fold in Flour: Gently mix in the all-purpose flour. Be careful not to overmix; just stir until the flour is incorporated and no large streaks remain.1 1/2 cups all-purpose flour
- Bake the Bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few dry crumbs. If the top is browning too fast, tent it loosely with foil.
- Cool and Slice: Remove the pan from the oven and let it cool in the pan for a few minutes. Transfer the loaf to a wire rack to cool completely before slicing with a bread knife for the best results.
Notes
Frequently Asked Questions (FAQ)
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Thaw them completely at room temperature and drain any excess liquid before mashing them. The texture will be very soft, which is perfect for this batter.
What size pan is best for banana bread?
This recipe is optimized for an 8×4-inch loaf pan, which results in a tall, beautiful loaf. If you use a 9×5-inch pan, the bread will be slightly shorter and will bake faster, usually in about 45 to 55 minutes.
Why did my banana bread sink in the middle?
A sinking center usually happens if the bread is underbaked or if too much leavening agent was used. Ensure your baking soda is fresh and always test the center with a skewer before removing the loaf from the oven.
Can I make muffins instead of a loaf?
Absolutely! Simply pour the batter into a greased muffin tin and bake at 350°F for 20 to 25 minutes. This is a great way to make portable snacks for the week.