Save A moist, classic banana bread with a tender crumb and rich banana flavor perfect for everyday baking and enjoying with coffee or tea.
This banana bread is a family favorite that I have made countless times, always greeted with eager smiles and requests for seconds.
Ingredients
- Produce: 3 ripe bananas, mashed (about 1 1/4 cups)
- Dairy: 115 g (1/2 cup) unsalted butter, melted, 60 ml (1/4 cup) milk (dairy or plant-based)
- Pantry: 200 g (1 2/3 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 1 tsp vanilla extract, 1 tsp baking soda, 1/2 tsp salt
- Eggs: 2 large eggs, at room temperature
- Optional Add-ins: 80 g (1/2 cup) chopped walnuts or pecans, 80 g (1/2 cup) chocolate chips
Instructions
- Step 1:
- Preheat the oven to 175°C (350°F). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Step 3:
- Beat in the eggs, one at a time, followed by the mashed bananas, milk, and vanilla extract.
- Step 4:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5:
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Step 6:
- Fold in nuts or chocolate chips, if using.
- Step 7:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 8:
- Bake for 5060 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 9:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save This recipe brings back warm family memories of baking together on weekend mornings and sharing slices fresh from the oven.
Required Tools
9x5-inch loaf pan, Mixing bowls, Whisk, Spatula, Measuring cups and spoons, Parchment paper, Wire rack
Allergen Information
Contains eggs, milk (if using dairy), wheat (gluten), tree nuts (if add-ins included). For dairy-free, use plant-based milk and a dairy-free butter substitute. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 210, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 3 g per serving (based on 10 slices without optional add-ins)
Save 
This simple banana bread loaf is sure to become a staple in your baking repertoire, offering comfort and delight in every bite.
Cooking Q&A
- → What bananas work best for this loaf?
Use very ripe bananas with brown spots for the richest flavor and moist texture.
- → Can I add nuts or chocolate chips?
Yes, folding in chopped walnuts, pecans, or chocolate chips adds texture and enhances taste.
- → How do I know when it's done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs when ready.
- → Can I use dairy alternatives?
Substitute milk and butter with plant-based versions for a dairy-free option without sacrificing moisture.
- → What variations can I try to change the flavor?
Sprinkle cinnamon, add dried fruits, or swap nuts to customize the loaf to your taste.
- → How should I store the bread once baked?
Allow to cool completely, then store wrapped at room temperature for up to three days or refrigerate for longer freshness.