Best Banana Bread Recipe

Course: bread

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

Calories: 225kcal

Author: Becky Hardin - Easy Dessert Recipes

With just 10 minutes of prep time and an hour of baking, Banana Bread recipes don't get much easier than this one! This moist, perfectly baked banana bread loaf is rich with real banana flavor and has just the right amount of added sweetness.

Print Recipe

Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan

Ingredients

3 ripe bananas 300-360 grams, mashed
⅓ cup unsalted butter 75 grams, melted (⅔ stick)
¾ cup granulated sugar 150 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
1½ cups bread flour 180 grams, see note
1 teaspoon baking soda 6 grams
1 teaspoon baking powder 4 grams
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

Instructions

Preheat oven to 325°F. Spray a 9x5-inch loaf pan generously with nonstick spray. Set aside.
Add the bananas and butter into a large mixing bowl and whisk until combined and smooth.
3 ripe bananas, ⅓ cup unsalted butter
Add the sugar, eggs, and vanilla and mix well.
¾ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
Add the flour, baking soda, baking powder, cinnamon, and salt and mix until there are no dry spots remaining. Scrape the sides and bottom of bowl to make sure all the ingredients are incorporated.
1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt, 1½ cups bread flour
Pour batter into prepared loaf pan and smooth. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the bread to make sure it does not get too brown. If it does, tent with a bit of aluminum foil sprayed with nonstick spray to prevent sticking.
Remove from oven and allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Notes

Flour: You can use all-purpose flour if you don't have bread flour. For a more delicate, cakey banana bread, you can use a 50-50 mix of all-purpose and cake flour in place of the bread flour.
Add some crunchy texture to the bread by tossing in ½ cup of chopped walnuts to the batter.
Do you like chocolate and bananas together? Me too! Add ½ cup of dark chocolate chips to this recipe to make this bread even sweeter.
Your bananas should be decently ripe before mixing into this batter. You can tell if they're ready by giving them a gentle squeeze - if they're a bit softer than normal, they should be good to go. Also, they should have plenty of brown spots!
Drizzle some caramel sauce on top for a sweet addition.

Storage: Store banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.

Nutrition