Easy Banana Bread

Ingredients

Dry ingredients:

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar (or 1/2 cup sugar + 1/4 cup brown sugar for deeper flavor)
• 1 tsp baking soda
• 1/2 tsp fine sea salt

Wet ingredients and additions:

• 3 medium very ripe bananas (about 1 1/4 to 1 1/2 cups mashed)
• 2 large eggs, room temperature
• 1/3 cup (75 g) melted butter or neutral oil
• 1 tsp pure vanilla extract
• Optional: 1/2 cup chopped walnuts, chocolate chips, or 1/4 cup Greek yogurt for extra moistness

Notes on quantities and scaling:
Use weight if available for consistent results; 220 g flour and 150 g sugar yields a reliably tender crumb. For a single large loaf use the quantities above; to make two mini loaves divide batter evenly and reduce bake time by 10–15 minutes. Adjust sugar ±2 tbsp based on banana sweetness; very ripe bananas allow slightly less sugar without losing moisture or flavor.

Equipment and Mise en Place

Essential equipment:

• 1 standard 9x5-inch loaf pan (or equivalent)
• Mixing bowls: one large for batter, one small for dry ingredients
• Whisk or fork for eggs, rubber spatula for folding
• Measuring cups and spoons or kitchen scale
• Cooling rack and oven thermometer

Pan preparation:
Grease the loaf pan with butter or oil and line the bottom with parchment extending 1 inch over the short ends for easy lift-out. For extra nonstick reliability, grease parchment and lightly dust with flour or spray with baking spray containing flour. Proper pan prep prevents tearing the crust and ensures a clean slice.
Mise en place steps:
Have bananas mashed and eggs at room temperature to emulsify with melted butter; measure dry ingredients and sift baking soda into the flour to remove lumps. If using add-ins, chop nuts uniformly and toss chocolate chips with a tablespoon of flour to keep them suspended in the batter. Preheat the oven to 350°F (175°C) while assembling to stabilize batter rise once it goes in the oven. An oven thermometer will confirm true temperature—an oven 10–15°F off will change bake time and crumb structure.

Preparing the Bananas and Wet Mixture

Choosing and preparing bananas:
Use bananas with brown speckles and a sweet aroma; they mash easily and contribute volume and sugars. For 3 medium bananas, mash to a mostly smooth texture with some small lumps left for mouthfeel. Measure mashed banana by scooping into the measuring cup and leveling—aim for 1 1/4 to 1 1/2 cups.
Combining wet ingredients:
In a medium bowl whisk together mashed banana, 2 large eggs, 1/3 cup melted and slightly cooled butter (or oil), and 1 tsp vanilla until glossy and homogenous. If using yogurt or sour cream, add 2–4 tbsp now to increase moisture and tenderness. Whisk enough to break up any large banana chunks but avoid over-beating; excessive aeration increases rapid rise and may create tunnels.
Temperature and texture cues:
Butter should be warm but not hot—if it’s too hot it cooks the eggs. The wet mixture should feel cohesive and pourable but not watery; if bananas are exceptionally juicy, reduce melted butter by 1–2 tbsp or add 1 tbsp extra flour to maintain structure. For richer flavor, replace 2 tbsp of melted butter with brown butter cooled to warm; this adds nutty notes without affecting texture significantly.

Mixing Dry Ingredients and Combining Batter

Preparing the dry mix:
In a large bowl whisk together 1 3/4 cups flour, 3/4 cup sugar, 1 tsp baking soda, and 1/2 tsp salt until uniform. Sifting is optional but helps distribute the baking soda evenly. If adding spices (1/2 tsp cinnamon or 1/4 tsp nutmeg), add them to the dry mix to avoid clumping.
Folding wet and dry:
Make a shallow well in the dry ingredients and pour in the wet banana mixture. Use a rubber spatula to fold gently: scrape around the sides, push through the center, lift the batter, and turn. Mix until flour streaks disappear; expect a slightly lumpy batter. Overmixing develops gluten and yields a tough crumb—cease mixing when last traces of flour are incorporated.
Incorporating add-ins:
Fold in 1/2 cup chopped walnuts or chocolate chips with 4–6 strokes; do not beat. If using nuts, toasting them beforehand for 5–7 minutes at 350°F enhances aroma and prevents sogginess. For tart add-ins like dried fruit, rehydrate briefly in hot water and pat dry to avoid drawing moisture from the batter.
Texture check:
Batter should be thick but pourable; it will fall from the spatula in a ribbon. If batter is overly stiff, stir in 1–2 tbsp milk or buttermilk to loosen; if too thin, add 1–2 tbsp flour.

Baking Process and Oven Techniques

Oven temperature and rack position:
Preheat oven to 350°F (175°C) and place the rack in the middle third to promote even heat circulation. An oven thermometer ensures the set temperature matches the dial—many ovens run 10–25°F off and that alters bake time and crumb.
Filling the pan and scoring:
Spoon batter into the prepared 9x5-inch pan and smooth the top with a spatula; batter should reach about two-thirds to three-quarters full for a domed top without overflow. For a neat split line, run a buttered knife down the center to score the surface. Optionally, sprinkle coarse sugar or sliced banana on top for caramelized finish.
Bake timing and doneness cues:
Bake 50–65 minutes for a standard loaf. Start checking at 50 minutes: insert a thin skewer into the center — it should come out with moist crumbs but not wet batter. The edges will pull slightly from the pan and the top should be golden brown. If the top browns too quickly and the center is uncooked, tent the loaf with foil for the last 10–15 minutes.
Crumb and texture control:
A properly baked banana bread has a tender, even crumb with small air pockets; overly dense bread indicates under-creaming of wet ingredients or too little leavening. If using convection, reduce temperature by 15–25°F and monitor closely—convection speeds moisture loss and can dry the loaf.

Cooling, Slicing, and Serving

Initial cooling in pan:
Allow the loaf to cool in the pan on a rack for 10–15 minutes; this period firms the crumb and reduces stickiness. Do not remove immediately while piping hot—slices will tear and texture will compress.
Removing and final cooling:
After 10–15 minutes, lift the loaf using parchment overhang and place it directly on a cooling rack to cool another 30–45 minutes. Cooling fully to warm (not cold) makes slicing cleaner; a serrated bread knife yields the best slices—use a gentle sawing motion. For slightly softer slices, cool to about 100–110°F internal temperature.
Serving suggestions and pairings:
Serve plain or spread with butter, cream cheese, or nut butter. Warm a slice for 10–15 seconds in a microwave for a soft, cake-like texture. Pair with black coffee or milky tea for a balanced contrast. For brunch presentation, top with mascarpone and sliced fresh fruit; for a snack, offer toasted slices with a smear of ricotta and honey.
Slicing tips for neat portions:
For uniform slices, chill the loaf 20–30 minutes after cooling to room temperature; chilled loaf slices cleaner. Wipe the knife between cuts to prevent crumb buildup and uneven slices.

Storage, Freezing, and Reheating

Short-term storage:
Room temperature: wrap the cooled loaf tightly in plastic wrap or keep in an airtight container for up to 3 days. Refrigeration is unnecessary for plain banana bread and speeds staling, but refrigeration can extend life if it contains perishable fillings like cream cheese—store up to 5 days when chilled.
Freezing for long-term storage:
To freeze, wrap the fully cooled loaf (or individual slices) first in plastic wrap, then in foil or a freezer bag to prevent freezer burn. Label with date and freeze up to 3 months. For best texture, thaw wrapped at room temperature for 2–3 hours or overnight in the refrigerator. Reheat slices from frozen in a 300°F oven for 8–12 minutes, or microwave on medium power for 30–60 seconds.
Reheating tips to restore moisture:
To revive slightly stale slices, wrap in foil with a teaspoon of water on top and warm at 300°F for 8–10 minutes—steam softens the crumb without making it soggy. For single slices, a damp paper towel over the slice in the microwave for 12–20 seconds can refresh moisture. Avoid high heat reheating which dries the loaf and intensifies staleness.
Shelf-life indicators:
Discard any loaf with off odors, visible mold, or slimy texture. Sticky tops from added sugars may crystallize; this does not indicate spoilage but affects mouthfeel—brush off excess coarse sugar if desired.

Variations, Substitutions, and Troubleshooting

Common ingredient swaps:
For oil-based loaf: replace melted butter 1:1 with neutral oil (canola or vegetable) to make the bread more tender and shelf-stable. For reduced sugar: cut sugar to 2/3 cup and add 1–2 tbsp honey or maple syrup if desired, reduce liquid by the same amount. For whole-wheat: substitute up to 50% whole-wheat flour and increase liquid by 1–2 tbsp; expect a denser crumb and nuttier flavor.
Gluten-free option:
Use a 1:1 gluten-free flour blend that contains xanthan gum; the texture will be slightly denser—add an extra egg or 1 tbsp ground flax mixed with 3 tbsp water for improved structure.
Troubleshooting common problems:
Dense or gummy center: likely underbaked or too much liquid—extend bake time 5–15 minutes and verify with a skewer test; ensure baking soda is fresh. Top cracks that sink: rapid oven temperature or opening the oven door too often causes collapse—avoid door opening before 40 minutes. Dry, crumbly bread: overbaking or too much flour—reduce bake time slightly and measure flour by spoon-and-level, not scooping.
Flavor and texture boosts:
Add a tablespoon of brown butter, a pinch of fine sea salt on top, or 1 tbsp instant espresso for depth. For extra moistness, fold in 2–3 tbsp sour cream or Greek yogurt; for a chewier texture, include 1/4 cup oats. Keep notes on adjustments for consistent results in future bakes.

FAQs

How ripe should bananas be?
Use bananas with brown speckles or fully brown skins—very ripe bananas mash easily and provide maximum sweetness and moisture. Slightly overripe bananas with soft spots are ideal; avoid green or firm bananas which are too starchy.
Can I use frozen bananas?
Yes—thaw and drain excess liquid, then mash. If bananas release a lot of water, reduce other liquids by 1–2 tbsp or add a tablespoon of flour to maintain batter thickness.
Why did my banana bread sink in the center?
Center sinking indicates underbaking, too much leavening, or batter overmixed. Check oven temperature with a thermometer, ensure baking soda is measured accurately, and mix only until dry streaks disappear.
How can I make the bread more moist?
Fold in 2–4 tbsp sour cream or Greek yogurt, use oil instead of some butter, or add an extra banana. Avoid overbaking and tent with foil if the top is browning too fast.
Can I halve or double the recipe?
Yes—scale ingredients proportionally. For half batches use an 8x4-inch pan and reduce bake time by 10–15 minutes; for double batches bake in two pans simultaneously and rotate midway for even browning.
Is it okay to add chocolate chips or nuts?
Yes—fold in up to 1/2 cup of add-ins; toss with a tablespoon of flour to prevent sinking. Toast nuts briefly for better flavor and crunch.
How long does banana bread keep?
At room temperature in an airtight container, 2–3 days; refrigerated up to 5 days if containing perishable toppings; frozen up to 3 months. Thaw wrapped at room temperature before reheating or slicing.