Banana Bread

A simple, largely hands-off banana bread. Mix the dry and wet ingredients separately, combine them, and let the oven do the rest. Golden brown, tender, and good warm or at room temperature.

1 loaf · Serves 8–101h 15m total15 min activeEasy
Beginner FriendlyMake AheadOne Bowl

Use very ripe bananas, the blacker the better. Under-ripe bananas will make the bread less sweet and less moist.

Nuts and coconut are both optional. Skip one, both, or keep both.

Mix the wet into the dry just until combined. Overmixing makes the loaf tough.

Equipment

9-by-5-inch loaf panLarge mixing bowl(large)Medium mixing bowl(medium)WhiskForkWire cooling rackToothpick or skewer

Bowl Plan

Dry Mix
P1prep

Large bowl

  • •All-purpose flour
  • •Sugar
  • •Baking powder
  • •Salt
Wet Mix
P2prep

Medium bowl

  • •Unsalted butter, melted
  • •Very ripe bananas, mashed with a fork until smooth
  • •Eggs
  • •Vanilla extract
Optional Mix-Ins
P2prep

Medium bowl

  • •Walnuts or pecans, roughly chopped
  • •Shredded coconut

Mise en Place

0/10 Ready

Dry Mix

Large bowl0/4

Whisk together until evenly blended before adding the wet mix

Wet Mix

Medium bowl0/4

Mix butter and bananas first, then beat in eggs and vanilla until well combined

Optional Mix-Ins

Medium bowl0/2

Both are optional. Fold into the finished batter just before pouring into the pan.

Prep

0/5
P13m350 degrees F

Getting set up

  • •Heat the oven to 350 degrees F.
  • •Rub the inside of a 9-by-5-inch loaf pan generously with softened butter.
Oven preheat
P13mDry Mix

Building the dry mix

  • •Add 250 g flour, 200 g sugar, 1 1/2 tsp baking powder, and 1 tsp salt to the large bowl.
  • •Whisk until evenly combined and no lumps remain.
P25mWet Mix

Building the wet mix

  • •Mash the 3 ripe bananas in the medium bowl with a fork until smooth.
  • •Stir in 8 tbsp melted butter until combined.
  • •Beat in the 2 eggs and 1 tsp vanilla until well combined.

P2 brings the wet mix bowl to P1. P1 holds the dry mix bowl steady while P2 pours and stirs.

P22mDry Mix

Pour the wet mix into the dry mix and stir just until combined.

P21mDry Mix

Fold in the nuts and coconut if using.

Cook

0/1
P155m50–60m wait350 degrees F

Into the oven

  • •Pour the batter into the greased 9-by-5-inch loaf pan and spread evenly.
  • •Bake at 350 degrees F for 50 to 60 minutes, until golden brown on top and a toothpick inserted in the center comes out almost entirely clean.
Bake time

Finish

0/1
P115m15m wait

Cooling and releasing

  • •Set the pan on a wire rack and let the loaf cool in the pan for 15 minutes.
  • •Carefully turn the pan upside down to release the loaf onto the rack.
  • •Serve warm or let cool to room temperature before slicing.
Pan rest

Plating

Serve the loaf warm on a board and slice at the table, or let it cool fully and slice ahead. Good plain, or with a little salted butter.

Storage

  • Wrap the cooled loaf in plastic wrap or store in an airtight container at room temperature for up to 2 days.
  • For longer storage, slice and freeze individually wrapped pieces for up to 3 months. Thaw at room temperature or toast from frozen.