Classic Banana Bread
A tall, even rise with a soft, cloud-like crumb and a golden-brown crust that stays tender. This straightforward method focuses on proper hydration and a simple fold technique so you get consistent sandwich bread every time.
Before You Start
- 1Read through the entire recipe before starting to make sure you have all ingredients and equipment ready.
Ingredients
About 3 large bananas. The more spotted the peel, the better.
Room temperature emulsifies better.
Pure vanilla.
Reacts with the acidity of the bananas for rise.
Balances the sweetness.
Optional but highly recommended.
Chocolate chips, walnuts, or blueberries.
Step-by-Step Instructions
Preheat and Prep Pan
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
It might look a bit uneven right now, but that's completely normal at this stage.
A kitchen scale is more accurate than measuring cups.
Mash and Mix Wet Ingredients
In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. Whisk in the melted butter, sugar, egg, and vanilla until well combined.
Add Dry Ingredients
Sprinkle the flour, baking soda, salt, and cinnamon over the banana mixture. Fold with a rubber spatula until just combined. A few streaks of flour are fine. Fold in any mix-ins at this stage.
Don't worry if the mixture looks rough at first — it will come together as you work with it.
The dough should feel noticeably smoother and more elastic.
Bake the Loaf
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
If the top is browning too fast at the 40-minute mark, tent loosely with foil for the remainder of the bake.
Cool and Slice
Take a moment to admire your work. This is the payoff. Cool the loaf in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool completely before slicing. Banana bread slices best when fully cool.
The result should have an even, appetizing color.
Warm banana bread is delicious but crumbly. If you want clean slices, wait until it is completely cool, or chill it in the fridge for 30 minutes before slicing.
How to Know It's Done
- The loaf sounds hollow when tapped on the bottom.
- Internal temperature reaches 200–210°F (93–99°C).
- When in doubt, use an instant-read thermometer. It is the most reliable way to check doneness.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
Kitchen Timer
Quick Facts
Need to scale or convert sizes?
This recipe links with our specialized calculators. Use them to calibrate oven dials, adjust brine salinity percentages, or scale baking pans.
Try the Butter ConverterTechnique Notes
- The darker the bananas, the better. Black-spotted peels mean high sugar content and intense banana flavor.
- For extra moisture, add 1/4 cup of plain Greek yogurt with the wet ingredients.
- Banana bread freezes perfectly. Wrap the cooled loaf tightly in plastic wrap then foil. Freeze for up to 3 months.
Common Mistakes to Avoid
- Using a serrated knife to score the dough. A straight razor or lame creates a cleaner cut that opens up properly.
Troubleshooting FAQ
Bread Doneness Reference
Visual and tactile cues for perfectly baked bread.
| Doneness / Cut | Temperature / Time |
|---|---|
| Internal Temp | 200–210°F (93–99°C) |
| Crust Color | Deep mahogany brown |
| Sound Test | Hollow when tapped on the bottom |
| Cooling Time | At least 1 hour before slicing |
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Tools For This Recipe
Use our precision calculators to adjust servings, convert measurements, and check doneness.
Finished Cooking?
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