Easy Banana Bread Recipe

The best bananas for this loaf are the ones you’ve been putting off eating. Once the peels are covered in brown spots and the fruit gives easily under a fork, the bananas are ready to mash. Brown sugar and melted butter give the loaf a light caramel flavor, and the edges turn golden while the middle stays soft. Slice it thick for breakfast or toast a piece the next day and spread it with salted butter.

Prep time 10 minutes · Bake time 50–60 minutes · Yield 1 loaf (about 10 slices)

Table of Contents

Ingredients

3 very ripe medium bananas (about 1¼ cups or 285 g mashed)
½ cup (113 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1¾ cups (210 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon fine salt
½ cup (60 g) chopped walnuts, optional

Bananas vary enough in size that it’s worth measuring them after mashing. Start with three and use 1¼ cups of mash. Extra banana can make the center take longer to set. If you’re measuring the flour with cups, spoon it into the cup and level it off. Scooping straight from the bag can pack in extra flour and make the loaf dry.

What Makes This Loaf Work

Use bananas with plenty of dark spots and flesh soft enough to mash with a fork. A firm yellow banana will mash into chunks and give the loaf a milder flavor. If yours are still firm and you can wait a day or two, put them in a loosely closed paper bag with an apple to help them ripen. Once they’re soft, you can freeze them for another baking day.

Light brown sugar brings a mild molasses flavor that works well with the bananas. Pack it into the measuring cup so it holds its shape when you turn it out. If you have dark brown sugar, you can use the same amount for a slightly deeper molasses flavor. Let the butter cool until it’s lukewarm before adding it to the eggs.

Use baking soda, as listed, and whisk it into the flour before it goes into the wet ingredients. That small step helps distribute it through the batter and avoids bitter pockets in the finished loaf. Have the oven hot and the pan lined before you mix the batter so you can get it baking as soon as it’s ready.

How to Make Banana Bread

Prepare the pan. Heat the oven to 350°F (175°C) and position a rack in the middle. Grease a 9 × 5-inch loaf pan and line it with parchment, leaving an overhang on the long sides so you can lift out the loaf.
Mix the wet ingredients. Mash the bananas in a large bowl with a fork. A few small lumps are fine. Whisk in the melted butter, brown sugar, eggs, and vanilla until the eggs are fully incorporated.
Fold in the dry ingredients. Whisk the flour, baking soda, and salt in a separate bowl. Add them to the banana mixture and fold with a spatula. Scrape along the bottom of the bowl where dry flour tends to collect. Stop as soon as the last flour streaks disappear. Fold in the walnuts if using.
Bake for 50–60 minutes. Spread the batter evenly in the pan. At 50 minutes, insert a toothpick into the thickest part of the loaf. A few moist crumbs are fine. If you see wet batter, bake for another 5 minutes and check again. If the top is already deep brown, loosely tent the loaf with foil while the center finishes baking.
Cool before slicing. Leave the bread in the pan for 10 minutes, then lift it out and transfer it to a wire rack. Give it time to cool so the crumb sets and the slices hold together.

Which Loaf Pan Should You Use?

A 9 × 5-inch metal loaf pan is the size used for the timing above. Check the dimensions stamped on the bottom of the pan if you’re unsure. An 8½ × 4½-inch pan makes a taller loaf, so the middle may need more time. Fill a smaller pan no more than about two-thirds full. If there’s batter left over, spoon it into a lined muffin cup and bake it separately.

Keep an eye on the color if your pan has a dark finish. The edges can brown faster, even when the middle still needs time. Start checking a little early if you know your oven runs hot. With any pan, leave enough parchment over the long sides to lift the loaf out cleanly, and keep the paper below any heating element.

Common Banana Bread Problems

The loaf is tough or rubbery. Once the flour goes in, switch from the whisk to a spatula. Fold gently, scraping up from the bottom and turning the batter over itself. Stop as soon as the flour is incorporated. The batter will still look a little lumpy from the mashed banana.
The edges are dry. Check the loaf at the early end of the baking window, especially if you’re using a dark pan. Use a scale for the flour if you have one. Once the loaf is cool, cut only what you need and press the wrapping against the exposed end.
The loaf sinks after baking. A small dip can happen when the center hasn’t set. Check near the bottom of the center with a long toothpick or skewer, especially if there’s a crack along the top. The crack is normal and can look dry while the batter underneath still needs time.

Variations and Serving Ideas

For more crunch, toast the walnuts in a dry skillet over medium heat, stirring until they smell nutty. Let them cool before adding them to the batter. Chopped pecans work in the same amount. If you prefer a plain loaf with a little warmth, whisk ½ teaspoon ground cinnamon into the flour mixture.

For breakfast, warm a slice in a skillet with a small pat of butter until the cut sides are golden. For an afternoon snack, serve it at room temperature with cream cheese or a spoonful of plain Greek yogurt and a few berries.

If you cut the whole loaf for a brunch platter, use a serrated knife and wipe the blade between slices for cleaner edges.

How to Store and Freeze Banana Bread

Let the loaf cool completely before wrapping it. Store it tightly wrapped at room temperature for up to 3 days. Slice it as you go to keep the cut surface from drying out.

To freeze it, wrap individual slices and place them in a freezer bag for up to 3 months. Thaw a slice on the counter or warm it straight from the freezer in a toaster oven.

For a whole loaf, wrap it tightly and put it in a freezer bag with as much air pressed out as possible. Thaw it in its wrapping at room temperature so the surface stays soft. If you pack slices together, put parchment between them so you can pull out one piece at a time.

Frequently Asked Questions

Can I use frozen bananas?

Yes. Thaw peeled bananas in a bowl, then mash them and measure out 1¼ cups. If there’s a puddle of thin liquid in the bowl after thawing, pour off the excess before measuring so it doesn’t loosen the batter.

Why is my banana bread gummy in the middle?

The center may need more time in the oven, especially if you used extra banana or a smaller pan that made the batter deeper. Check the thickest part with a toothpick even if the crust is already golden. Let the loaf cool before cutting it, since warm banana bread can look gummy on the knife.

Can I add chocolate chips?

Yes. Use ½ cup of semisweet chocolate chips in place of the walnuts. Fold them in at the end. If your toothpick hits melted chocolate when you check the loaf, test a second spot near the center.

Can I mix the batter the night before?

For better rise, mix the batter just before baking. To get a head start, measure the flour, baking soda, and salt into a covered bowl the night before. Grease and line the pan, then mash the bananas and mix the batter in the morning.