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Banana Bread Recipe

Foolproof Banana Bread Recipe

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.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 3 medium 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

Equipment

  • 8x4-inch Loaf Pan
  • Mixing Bowl
  • Fork
  • Wire Rack
  • Bread knife

Method
 

  1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease an 8x4-inch loaf pan with butter or non-stick spray to ensure the bread releases easily.
  2. 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
  3. Add the Butter: Pour the melted butter into the mashed bananas and stir until well combined.
    1/3 cup butter
  4. 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
  5. 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
  6. 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.
  7. 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

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.