Joyful.

Classic Banana Bread

By Martis Guleryan Updated

In short: Mash 3 very ripe bananas with melted butter, stir in brown sugar, egg and vanilla, fold in flour, baking soda and salt, and bake in a 9×5-inch pan at 350°F for 55–65 minutes until a toothpick comes out clean. Makes one loaf (10 slices).

  • 2 hr 15 min
  • 10 slices
  • Easy
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A moist loaf of classic banana bread with a split golden top, partly sliced, with ripe bananas beside it
Illustrative AI-generated photo.

Why you’ll love this recipe

Classic banana bread is the most rewarding way to rescue overripe bananas. Melted butter and brown sugar make it moist with a caramel note, and it all comes together in one bowl with a fork.

  • One bowl, no mixer.
  • Pantry ingredients — flour, butter, sugar, an egg and bananas.
  • Freezer-friendly — slices keep for months.

Why very ripe bananas matter

As bananas ripen, their starch converts to sugar and their aroma intensifies, which is why bread made with yellow bananas tastes flat. Brown-speckled bananas are also softer, so they mash smoothly and add moisture. Measure the mash if your bananas are large: about 1½ cups is right for this loaf. Much more than that weighs the batter down and can leave a dense, gummy center.

Ingredient substitutions

Instead ofYou can use
Melted butter⅓ cup vegetable or melted coconut oil for an even moister crumb.
Light brown sugarGranulated sugar; the bread will be a little lighter in color and less caramel-tasting.
Walnuts¾ cup of semisweet chocolate chips.
Thick slices of banana bread on a wooden cutting board with speckled bananas

Classic Banana Bread

Prep
15 min
Cook
1 hr
Cool
1 hr
Total
2 hr 15 min

Ingredients

Servings
10 slices

Wet ingredients

Dry ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Prep the pan

    Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment that hangs over the long sides.

  2. Step 2: Mash and mix the wet ingredients

    In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. Stir in the melted butter, then the brown sugar, egg and vanilla until combined.

  3. Step 3: Add the dry ingredients

    Sprinkle the baking soda, salt and cinnamon evenly over the batter and stir them in well. Add the flour and fold with a spatula just until no dry streaks remain. Fold in the nuts, if using.

    Tip: Stirring the baking soda in before the flour spreads it evenly, so you will not hit a bitter pocket of soda.

  4. Step 4: Bake

    Scrape the batter into the pan and smooth the top. Bake 55–65 minutes, until deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

    Tip: If the top is browning too fast, lay a sheet of foil loosely over the pan for the last 15–20 minutes.

  5. Step 5: Cool

    Cool in the pan 10 minutes, lift out using the parchment, and cool completely on a rack, about 1 hour, before slicing.

Equipment

Tips for the best results

  • The riper the bananas, the sweeter and more flavorful the bread. Look for skins with lots of brown spots.
  • Spoon and level the flour or weigh it (180 g). Packed flour is the most common cause of dry banana bread.
  • Wrap the cooled loaf overnight before slicing. The crust softens and the flavor deepens.

Storage, reheating and freezing

Refrigerator
Keep wrapped at room temperature for up to 3 days, or refrigerated for up to 1 week.
Reheating
Toast slices, or microwave for 10–15 seconds.
Freezing
Wrap the whole loaf or individual slices tightly in plastic, then foil, and freeze up to 3 months. Thaw at room temperature.

Frequently asked questions

How ripe should bananas be for banana bread?

Very ripe, with heavily speckled or mostly brown skins. They are sweeter and mash easily. To ripen them faster, bake unpeeled bananas at 300°F (150°C) for 15–20 minutes until the skins turn black.

Why did my banana bread sink in the middle?

It was usually underbaked or had too much banana. Bake until a toothpick in the very center comes out clean and measure the mashed banana (about 1½ cups).

Can I make banana muffins with this batter?

Yes. Divide among 12 lined muffin cups and bake at 350°F (175°C) for 20–25 minutes.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references