Foolproof Banana Bread Recipe

This Foolproof Banana Bread Recipe is the ultimate way to use up overripe bananas for a moist, delicious treat every time. It is a classic favorite that has stood the test of time because of its simplicity and incredible flavor.

Why You Will Love This Recipe

There is a reason this specific recipe has been a favorite for over a decade. First, it is incredibly easy to make because you do not need a fancy stand mixer; a simple mixing bowl, a fork, and a sturdy spoon are all you need to get the job done.

Another reason to love it is the flexibility. You can easily adjust the sugar levels to your preference or add mix-ins like chocolate chips or walnuts. The secret to its deep, rich flavor is the use of melted butter, which provides a moisture level that oil-based recipes often lack. Plus, the cleanup is a breeze since everything can be prepared in just one bowl.

Foolproof Banana Bread Recipe Ingredients

To make this classic loaf, you will need the following pantry staples:

• 2 to 3 medium very ripe bananas: They should be peeled and mashed (about 1 1/4 to 1 1/2 cups).
• 1/3 cup melted butter: You can use either unsalted or salted butter.
• 1/2 teaspoon baking soda: Note that this recipe specifically requires baking soda, not baking powder.
• 1 pinch salt: To balance the sweetness.
• 3/4 cup sugar: You can reduce this to 1/2 cup for a less sweet bread or increase it to 1 cup if you prefer it sweeter.
• 1 large egg: Beaten before adding to the batter.
• 1 teaspoon vanilla extract: For a boost of aromatic flavor.
• 1 1/2 cups all-purpose flour: The base structure of the bread.

Step-by-Step Instructions

Follow these simple steps to create a perfect loaf every time:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Butter an 8×4-inch loaf pan to ensure the bread does not stick.
2. Mash the Bananas: In a large mixing bowl, use a fork to mash the ripe bananas until they are completely smooth.
3. Add Butter: Stir the melted butter directly into the mashed bananas.
4. Mix in Ingredients: Stir in the baking soda and salt. Add the sugar, the beaten egg, and the vanilla extract. Mix well.
5. Add Flour: Gently stir in the all-purpose flour until just combined. Do not overmix.
6. Bake: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C). The bread is done when a toothpick or wooden skewer inserted into the center comes out clean.
7. Cool and Serve: Remove the pan from the oven and let it cool for a few minutes. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.

Expert Tips for Success

To ensure your Foolproof Banana Bread Recipe turns out perfectly, keep these tips in mind:

Choose the Right Pan: An 8×4-inch loaf pan produces a tall, classic loaf. If you use an 8 1/2×4 1/2-inch pan, the bread will be slightly shorter and bake faster (about 47 to 57 minutes). A 9×5-inch pan will result in a flatter loaf that bakes in 45 to 55 minutes.

Check for Doneness: If the outside of your loaf is browning too quickly but the center is still wet, loosely tent the pan with aluminum foil. This allows the center to finish baking without burning the crust.

Use Overripe Bananas: The best bananas for this recipe are those that are heavily spotted or even half-brown. They should be squishy and very sweet, as this provides the best texture and flavor.

Storage: This bread keeps well at room temperature for up to 4 days if wrapped tightly. You can also refrigerate it for up to 5 days or freeze it for long-term storage.

Foolproof Banana Bread Recipe

This Foolproof Banana Bread Recipe is the ultimate way to use up overripe bananas for a moist, delicious treat every time. It is a classic favorite that has stood the test of time because of its simplicity and incredible flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 1 loaf

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 to 3 medium very ripe bananas peeled and mashed (about 1 1/4 to 1 1/2 cups)
• 1/3 cup melted butter unsalted or salted
• 1/2 tsp baking soda
• 1 pinch salt
• 3/4 cup sugar
• 1 large egg beaten
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour

Equipment

• 8×4-inch loaf pan
• Mixing Bowl
• Fork

Method

 

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Butter an 8×4-inch loaf pan to ensure the bread does not stick.
2. Mash the Bananas: In a large mixing bowl, use a fork to mash the ripe bananas until they are completely smooth.
   2 to 3 medium very ripe bananas
3. Add Butter: Stir the melted butter directly into the mashed bananas.
   1/3 cup melted butter
4. Mix in Ingredients: Stir in the baking soda and salt. Add the sugar, the beaten egg, and the vanilla extract. Mix well.
   1/2 tsp baking soda, 1 pinch salt, 3/4 cup sugar, 1 large egg, 1 tsp vanilla extract
5. Add Flour: Gently stir in the all-purpose flour until just combined. Do not overmix.
   1 1/2 cups all-purpose flour
6. Bake: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C). The bread is done when a toothpick or wooden skewer inserted into the center comes out clean.
7. Cool and Serve: Remove the pan from the oven and let it cool for a few minutes. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.

Notes

Choose the Right Pan: An 8×4-inch loaf pan produces a tall, classic loaf. If you use an 8 1/2×4 1/2-inch pan, the bread will be slightly shorter and bake faster (about 47 to 57 minutes). A 9×5-inch pan will result in a flatter loaf that bakes in 45 to 55 minutes.Check for Doneness: If the outside of your loaf is browning too quickly but the center is still wet, loosely tent the pan with aluminum foil. This allows the center to finish baking without burning the crust.Use Overripe Bananas: The best bananas for this recipe are those that are heavily spotted or even half-brown. They should be squishy and very sweet, as this provides the best texture and flavor.Storage: This bread keeps well at room temperature for up to 4 days if wrapped tightly. You can also refrigerate it for up to 5 days or freeze it for long-term storage.

Frequently Asked Questions