Banana Bread Recipe
Quick Answer
Mash 3 ripe bananas. Mix with 1/3 cup melted butter, 3/4 cup sugar, 1 egg, and 1 tsp vanilla. Stir in 1 cup flour, 1 tsp baking soda, and a pinch of salt. Pour into a greased 9x5 loaf pan. Bake at 350°F (175°C) for 55-65 minutes until a toothpick comes out clean.
By Sarah Mitchell • June 14, 2026
Moist, tender banana bread with warm cinnamon and optional walnuts or chocolate chips.
About This Recipe
"Banana Bread" is a Dessert recipe that brings ripe bananas, mashed, flour, sugar, melted butter and eggs together into a flavorful, well-balanced dish. Rated Easy and ready in about 70 minutes, this recipe fits easily into a busy schedule. It serves 10 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 3 ripe bananas, mashed
- 200 g flour
- 150 g sugar
- 80 ml melted butter
- 2 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
- 1
Mash bananas. Mix in melted butter, eggs, and sugar.
- 2
Fold in flour, baking soda, and cinnamon until just combined.
- 3
Pour into lined loaf pan. Optional: top with banana slices.
- 4
Bake at 175°C for 55-60 min until a toothpick comes out clean.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Ripe bananas, mashed is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven and stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Banana Bread" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Banana Bread in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
Nutrition Facts (per serving)
Frequently Asked Questions
How ripe should bananas be for banana bread?
Very ripe — heavily brown-spotted or completely black peels. They should be soft and smell very sweet. The riper the bananas, the more natural sugar and moisture, producing a sweeter, moister bread. Speed up ripening by baking unpeeled bananas at 300°F for 15 minutes.
Can I use frozen bananas?
Yes — frozen overripe bananas work perfectly. Thaw them first (they'll be mushy and release liquid — use all of it). Frozen bananas are actually great because they break down even more during thawing, distributing banana flavor throughout the batter.
Why did my banana bread sink in the middle?
Usually caused by underbaking, too much leavener (baking soda), or opening the oven too early. Check doneness with a toothpick — it should come out with just a few moist crumbs, not wet batter. Don't open the oven in the first 40 minutes.
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