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Loaf of classic banana bread with crackled top and sliced pieces beside ripe bananas

Classic Banana Bread

Moist, tender one-bowl banana bread made with very ripe bananas, brown sugar and melted butter. No mixer needed.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large very ripe bananas about 1 1/2 cups (340 g) mashed; the more brown spots the better
  • 0.33 cup unsalted butter 75 g, melted, plus extra for the pan
  • 0.75 cup light brown sugar 150 g, packed
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon optional
  • 1.5 cups all-purpose flour 190 g, spooned and leveled
  • 0.5 cup chopped walnuts or chocolate chips optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 Mixing Bowl

Method
 

  1. Heat the oven to 350°F (175°C). Butter a 9x5-inch (23x13 cm) loaf pan, or line it with parchment.
  2. Mash the bananas in a large bowl with a fork until mostly smooth, with a few small lumps.
  3. Stir in the melted butter, then the brown sugar, egg and vanilla until combined.
  4. Sprinkle the baking soda, salt and cinnamon over the top and stir them in well.
  5. 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.
  6. 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.
  7. 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.