Desserts
Classic Banana Bread: Easy, Moist One-Bowl Recipe
Classic banana bread with very ripe bananas, melted butter, brown sugar, egg and vanilla. Mixed in one bowl and baked until moist and tender.
- Total time
- 75 min
- Servings
- 10
- Difficulty
- Easy
- Cuisine
- American
Ingredients
For the batter
Dry ingredients
For the pan
Method
Prepare the pan
Preheat the oven to 350 °F (175 °C). Grease a 9 × 5-inch (23 × 13 cm) loaf pan with butter and line it with parchment paper.
Mash the bananas
Peel the bananas and mash them with a fork in a large bowl until mostly smooth with a few small lumps.
Add the butter and sugar
Pour the melted butter over the banana, add the brown sugar and stir with a spoon until combined.
Mix in the egg and vanilla
Add the egg and vanilla and stir well until the batter is smooth.
Add the dry ingredients
Sprinkle in the baking soda and salt, add the flour and fold with a spatula just until no dry flour remains.
Pour into the pan
Scrape the batter into the prepared pan and smooth the top with the spatula.
Bake
Bake for 55 to 65 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool and slice
Let the bread rest in the pan for 10 minutes, turn it out onto a rack and let it cool before cutting into 10 slices.
The step photos are illustrative.
Notes
Tips
- Use bananas with heavily speckled skins: they add more sweetness and moisture.
- Mix the flour only until combined; overmixing makes the bread dense and gummy.
- If the top browns too fast, tent it with foil after about 40 minutes.
- A fully baked loaf reaches about 200 to 205 °F (93 to 96 °C) in the center; a thermometer is the most reliable check.
- Do not taste the raw batter: it contains uncooked egg and flour.
Substitutions
- Brown sugar: white sugar, same amount; the bread is slightly less moist.
- Butter: 1/4 cup (60 ml) sunflower oil or melted coconut oil.
- Flour: up to half can be whole wheat flour.
- Add-ins: 2/3 cup (75 g) chopped walnuts or chocolate chips, folded in at the end.
Storage
Store the bread well wrapped at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze individually wrapped slices for up to 3 months and toast them straight from frozen.
Nutrition facts
1 slice (1/10 of the loaf)
- Protein
- 3 g
- Carbohydrates
- 37.3 g
- Fat
- 6.8 g
- Saturated fat
- 4 g
- Fiber
- 1.4 g
- Sugars
- 18.9 g
- Sodium
- 196 mg
Estimate per slice, calculated with banana, butter, brown sugar, egg, vanilla, baking soda, salt and all-purpose flour.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Banana bread is the easiest homemade quick bread you can make and the best way to use bananas that have turned black. The riper they are, the sweeter and more fragrant they get, and the moister the loaf. This classic version is mixed in one bowl with no mixer: mashed banana, melted butter, brown sugar, egg, vanilla, baking soda, salt and flour. The secret is to mix the flour just until combined, so the crumb stays tender instead of gummy. It bakes at 350 °F (175 °C) in a loaf pan until a toothpick comes out clean, then cools before slicing. Perfect for breakfast, an afternoon snack or dessert.
Frequently asked questions
How ripe should the bananas be?
As ripe as possible: skins covered in black spots or almost completely black. They are sweeter, mash more easily and make a moister bread.
Why is my banana bread raw in the middle?
It usually needs more time, or the pan is smaller and the batter too deep. Bake until a toothpick comes out clean and tent with foil if the top browns early.
Can I use baking powder instead of baking soda?
Yes, use 3 teaspoons of baking powder for each teaspoon of baking soda. The bread will be a little paler and less browned.
Can banana bread be frozen?
Yes. Slice it, wrap the slices individually and freeze for up to 3 months. Toast them straight from frozen.
How can I make banana bread healthier?
Cut the sugar to 1/2 cup (100 g), swap half the flour for whole wheat and replace the butter with a mild olive oil.
