Banana Bread
This easy banana bread recipe is incredibly moist and full of banana flavor. No mixer needed! Perfect for breakfast or a snack. Get the recipe now!
Table of contents
Why This Banana Bread Recipe Is a Classic
I’ve baked a lot of banana bread over the years, and this one always gets the best reviews. It’s made without a mixer, so it’s quick to throw together. The combination of melted butter and oil gives it a tender, moist crumb, and brown sugar adds a deep sweetness. The banana flavor really shines because we use very ripe brown bananas.
3 Reasons You’ll Love This Banana Bread
- No mixer needed, just a fork and a bowl.
- Moist and tender from a combination of butter and oil.
- Bursting with banana flavor from overripe bananas and a hint of cinnamon.
Key Ingredients for the Best Banana Bread
- Brown bananas: Use 3 large or 4 medium very ripe bananas. The darker the skin, the sweeter and more moist the bread.
- Unsalted butter: Melted and slightly cooled. Butter adds rich flavor.
- Light brown sugar: Pack it firmly for sweetness and moisture. It also adds a subtle molasses note.
Kitchen Tools for Banana Bread
- 8×4-inch loaf pan for tall, even rise
- Nonstick cooking spray for greasing
- Wire cooling rack for cooling
Tips for Making the Perfect Banana Bread
Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Mash the bananas with a fork, a few lumps are fine. Stir the melted butter and oil into the mashed bananas, then add brown sugar, egg, and vanilla. Pour the dry ingredients into the wet and stir until just combined; overmixing will make the bread dense. Pour the batter into a greased 8×4-inch loaf pan (grease well) and sprinkle with turbinado sugar. Bake at 350°F for 50-65 minutes, checking at 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack.
How to Ripen Bananas for Banana Bread
If your bananas aren’t brown enough, you can ripen them quickly: Place unpeeled bananas on a baking sheet and bake at 250°F until soft, about 15 to 20 minutes. Let them cool before peeling and mashing. You can also use frozen bananas, just thaw them on the counter until soft but not runny.
Easy Banana Bread Variations to Try
Stir in a cup of chocolate chips or chopped walnuts for extra texture. Add a pinch of nutmeg along with the cinnamon. To make mini loaves, divide the batter among smaller pans and reduce the baking time, start checking at 30 minutes.
How to Serve Banana Bread
Serve slices warm with a pat of butter melting into the crumb. It’s also wonderful with a smear of cream cheese or a drizzle of honey. Pair with a cup of coffee or tea for a cozy treat.
Equipment
- loaf pan
- wire cooling rack
- knife
- toothpick
- mixing bowls
- fork
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 12 servings
- Cuisine
- American
- Course
- Breakfast
Ingredients
Instructions
- Heat your oven to 350°F. Grease a loaf pan (preferably 8x4) with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
- Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Nutrition (per serving, estimated)
- Calories
- 178 kcal9% DV
- Protein
- 2 g4% DV
- Fat
- 5 g6% DV
- Carbs
- 33 g12% DV
- Fiber
- 1 g4% DV
- Sugar
- 19 g
- Sodium
- 199 mg9% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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