Banana Bread

Updated Dec. 29, 2025

Overview

A classic, moist banana bread recipe ideal for utilizing overripe bananas. This version balances natural sweetness with rich banana flavor, perfect for breakfast, coffee, or as a snack.

  • Total Time: 1 hour 15 minutes (includes prep and cooling)

  • Cook Time: 55–65 minutes

  • Servings: 1 loaf (8–10 slices)

Ingredients

Imperial (Standard)

  • Batter:

  • ¼ pound (1 stick/113g) unsalted butter, softened to room temperature (more for greasing pan)

  • ¾ cup (150g) dark brown sugar (packed)

  • 2 large eggs, at room temperature

  • 2⅓ cups (500g) very ripe bananas (about 5 medium; peeled weight)

  • 2 cups (240g) all-purpose flour

  • 1 teaspoon baking soda

  • ¼ teaspoon fine sea salt

  • 3 tablespoons (30g) chopped walnuts or pecans (optional, for texture)

  • Topping (Optional):

  • 1 tablespoon (15g) granulated or coarse sugar

  • ⅛ teaspoon ground cinnamon

Metric Conversion (User-Approved)

  • Batter:

  • 113g unsalted butter, softened

  • 100g dark brown sugar (packed)

  • 2 large eggs

  • 500g very ripe bananas (3 large)

  • 240g all-purpose flour (or 240g self-raising flour, omit baking soda)

  • 1 teaspoon baking soda (if using all-purpose flour)

  • Pinch of sea salt

  • 30g chopped nuts (almonds, walnuts, or pecans)

  • Topping (Optional):

  • 20g brown sugar

  • 10g flaked almonds (or other nuts)

  • ⅛ teaspoon ground cinnamon

Preparation

Step 1: Preheat & Prepare Pan

Preheat oven to 350°F (175°C). Lightly grease a standard 9×5×3-inch loaf pan with butter and dust with a thin layer of flour (or use non-stick cooking spray) to prevent sticking.

Step 2: Cream Butter & Sugar

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until pale and airy, about 1–2 minutes. Add brown sugar and continue mixing on medium speed until the mixture is light and fluffy, with increased volume, for 2 minutes.

Step 3: Incorporate Eggs & Bananas

Add eggs one at a time, mixing well after each addition (scrape down the bowl as needed). Once eggs are fully incorporated, fold in the mashed bananas until only small lumps remain (overmixing will lead to a dense texture).

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the banana-butter batter, mixing on low speed until just combined (do not overmix—small lumps are acceptable).

Step 5: Add Optional Topping

For a crisp, sweet top, mix granulated sugar and cinnamon (and nuts, if using) in a small bowl. Sprinkle the topping mixture evenly over the batter.

Step 6: Bake & Cool

Transfer the batter to the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Note: Oven variations may require 70–75 minutes; adjust based on your oven’s accuracy.

Remove the loaf from the oven and let it cool in the pan for 10 minutes. Gently run a knife around the edges to loosen, then transfer to a wire rack to cool completely (about 1 hour).

Step 7: Store & Serve

For best freshness, wrap tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. Serve warm (reheat for 15 seconds in the microwave) with softened butter for maximum flavor.

User Tips & Variations

  • Overripe Banana Hack: If bananas are not fully ripe, place them on a foil-lined baking sheet in a 300°F (150°C) oven for 10–15 minutes until skins turn black. This concentrates natural sugars and softens the texture, ideal for banana bread.

  • Sugar & Flavor Adjustments:

  • Reduce brown sugar to ½ cup (100g) and add 1 teaspoon vanilla extract for a deeper, less sweet profile.

  • Swap half the all-purpose flour with whole wheat flour for a nuttier, more nutritious version.

  • Oven & Texture Fixes:

  • If the loaf browns too quickly, cover the top loosely with foil halfway through baking.

  • For "burnt outside, raw inside" issues, reduce oven temperature to 325°F (160°C) and extend baking by 10–15 minutes.

  • Metric Conversion Notes: Use 500g bananas (3 large), 240g all-purpose flour, and 100g brown sugar for precise metric measurements.

  • Feedback Highlights:

  • "Moist and flavorful—baked 55 minutes, perfect results!" (Visiting friend with overripe bananas)

  • "My coffee shop sells out every time; follow the recipe precisely!" (Regular coffee shop baker)

  • "Warm from the oven with butter: a game-changer!" (Consistent user praise for serving tip)

All user comments and tips have been integrated to enhance the recipe’s adaptability while preserving core instructions.