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Homemade Banana Bread

This easy banana bread recipe makes a soft and moist loaf using ripe bananas, perfect for breakfast, snacks, or desserts.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour, spooned and leveled Measure flour by spooning into the cup and leveling for accurate results.
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, room temperature Bring to room temperature for smooth mixing.
  • 3/4 cup granulated sugar You can swap 1/4 cup of sugar for brown sugar for a deeper flavor.
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cups mashed ripe bananas (about 4 medium) Use very ripe bananas with brown spots for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Batter Mixing
  1. In a large bowl, cream together the butter and sugar until light and fluffy.
  2. Whisk in the eggs and vanilla extract until combined.
  3. Mix in the mashed bananas. The mixture will look a little grainy, which is fine.
  4. Add in the dry ingredients and mix until just combined. Do not overmix!
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake in the center of the preheated oven for 50 to 60 minutes or until a skewer inserted comes out clean with a few moist crumbs.
  3. If the top browns too quickly, loosely tent with aluminum foil and continue baking until cooked through.
  4. Cool the banana bread in the pan for about 15 to 20 minutes, then turn onto a wire rack to finish cooling before slicing.

Notes

Wrap the cooled loaf in plastic wrap or place slices in an airtight container. Store at room temperature for 2 to 3 days. For longer storage, freeze wrapped slices for up to 2 months. Thaw at room temperature or toast straight from frozen. This bread pairs well with butter, cream cheese, or jam, and is excellent with coffee or tea.