This is the banana bread to make when your bananas are more brown than yellow: moist, tender, gently sweet and full of banana flavour, with a golden crackled top. It is made in one bowl with a fork and a spoon, no mixer needed, and the darker and spottier your bananas, the better it tastes. It keeps well for days and freezes beautifully, so it is worth baking a loaf every time you have overripe bananas.

Classic Banana Bread
Moist, tender one-bowl banana bread made with very ripe bananas, brown sugar and melted butter. No mixer needed.
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C). Butter a 9×5-inch (23×13 cm) loaf pan, or line it with parchment.
- Mash the bananas in a large bowl with a fork until mostly smooth, with a few small lumps.
- Stir in the melted butter, then the brown sugar, egg and vanilla until combined.
- Sprinkle the baking soda, salt and cinnamon over the top and stir them in well.
- Add the flour and fold gently with a spatula just until no dry streaks remain. Do not overmix, or the bread will be dense. Fold in the walnuts or chocolate chips, if using.
- Pour the batter into the pan and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover it loosely with foil for the last 15 minutes.
- Cool in the pan for 10 minutes, then turn out onto a rack. Let it cool for at least 20 minutes before slicing, so the inside sets.
Notes
Ripe bananas fast: bake unpeeled bananas on a sheet at 300°F (150°C) for 15 to 20 minutes until the skins turn black. Cool before mashing.
Storage: wrap well and keep at room temperature for 3 days, or in the fridge for a week. Freeze whole or in slices for up to 3 months.
More banana recipes: try our banana pancakes, double chocolate banana bread and chocolate banana muffins.
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