Classic Homemade Banana Bread
Moist • Flavorful • Foolproof
Yield
1 standard loaf (9×5-inch)
Serves 8–10 slices
Ingredients
Main Ingredients
2–3 very ripe bananas, mashed (about 1 cup)
⅓ cup melted butter (or vegetable oil)
½ cup granulated sugar
Use ¾ cup for sweeter bread
Use ¼ cup for lightly sweet
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1½ cups all-purpose flour
Optional Add-Ins (Choose Any)
½ cup chopped walnuts or pecans
½ cup chocolate chips
½ teaspoon cinnamon
¼ tsp nutmeg
2 tbsp honey or maple syrup
¼ cup shredded coconut
Equipment Needed
Mixing bowls (2)
Whisk or fork
Rubber spatula or spoon
9×5-inch loaf pan
Parchment paper (optional)
Step-by-Step Instructions
1️⃣ Prep
Preheat oven to 175°C / 350°F
Grease loaf pan with butter or oil
Line with parchment paper for easy removal (recommended)
2️⃣ Mash & Mix Wet Ingredients
In a large bowl:
Mash bananas until mostly smooth (small lumps are OK)
Stir in melted butter (or oil)
Add sugar and mix well
Beat in egg
Stir in vanilla extract
Mixture should be glossy and well combined.
3️⃣ Combine Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking soda
Salt
Cinnamon (if using)
4️⃣ Make the Batter
Add dry ingredients to wet ingredients
Fold gently just until combined
Do not overmix (this keeps bread soft)
Fold in nuts or chocolate chips if using
5️⃣ Bake
Pour batter into prepared loaf pan
Smooth the top
Bake for 50–60 minutes
Check at 50 minutes
Insert a toothpick in the center:
Comes out clean → ready
Few moist crumbs → perfect
If browning too fast, tent loosely with foil.
6️⃣ Cool & Serve
Cool in pan for 10–15 minutes
Remove and cool fully on a wire rack
Slice and enjoy warm or room temperature
Pro Tips for Perfect Banana Bread
✔ Use very ripe bananas (brown spots = more flavor)
✔ Don’t overmix the batter
✔ Oil makes it extra moist; butter adds rich flavor
✔ Let it cool before slicing for clean slices
Easy Variations
Chocolate Banana Bread
Add:
½ cup chocolate chips
2 tbsp cocoa powder (reduce flour by 2 tbsp)
Nutty Banana Bread
Add:
½ cup toasted walnuts or pecans
Healthier Version
Replace sugar with ⅓ cup honey
Use whole wheat flour (½ whole wheat + ½ white)
Banana Muffins
Divide batter into muffin tin
Bake at 180°C / 350°F for 18–22 minutes
Storage
Room Temperature: 2–3 days (wrapped)
Refrigerator: Up to 1 week
Freezer: Up to 3 months (slice & wrap individually)
