Banana Bread

A simple, reliable banana bread that comes together fast and bakes mostly hands-off. Ripe bananas give it natural sweetness and a tender crumb. Optional walnuts and coconut add texture when you want them.

1 loaf · Serves 8–101h 15m total15 min activeBeginner
Beginner FriendlyMake AheadOne BowlWeeknight

Use very ripe bananas, the browner and spottier the better. Under-ripe bananas will make a denser, less sweet loaf.

Do not overmix when combining wet and dry ingredients. Stir just until no dry flour shows. Overmixing toughens the bread.

Start checking for doneness at 50 minutes. A toothpick in the center should come out almost entirely clean, a moist crumb or two is fine.

Equipment

9-by-5-inch loaf panLarge mixing bowl(large)Medium mixing bowl(medium)WhiskForkCooling rackRubber spatulaToothpick

Bowl Plan

Dry Mix
P1prep

Large bowl

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

Medium bowl

  • •Unsalted butter, melted, plus extra softened butter for greasing the pan
  • •Very ripe bananas, mashed with a fork until smooth
  • •Eggs
  • •Vanilla extract
Optional Add-Ins
P2prep

Small bowl

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

Mise en Place

0/10 Ready

Dry Mix

Large bowl0/4

Whisk until evenly blended with no pockets of baking powder

Wet Mix

Medium bowl0/4

Mix butter and bananas first, then beat in eggs and vanilla

Optional Add-Ins

Small bowl0/2

Use one, both, or neither. Fold in gently at the very end, just before pouring into the pan.

Prep

0/4
P13m350 degrees F

Getting set up

  • •Set the oven to 350 degrees F.
  • •Use a little softened butter to thoroughly grease the inside of your 9-by-5-inch loaf pan, including the corners.
P13mDry Mix

Building the dry mix

  • •Add the flour, sugar, baking powder, and salt to your large bowl.
  • •Whisk until evenly combined with no pockets of baking powder visible.
P25mWet Mix

Building the wet mix

  • •Peel the bananas into the medium bowl and mash thoroughly with a fork until smooth.
  • •Add the melted butter and stir into the bananas.
  • •Beat in the eggs and vanilla until well combined.
P22mOptional Add-Ins

Measure out the nuts and coconut if using.

Cook

0/3

P1 holds the large dry-mix bowl steady while P2 pours the wet mix in and stirs.

P22mWet Mix

Bringing the batter together

  • •Pour the wet mix bowl into the large bowl of dry ingredients.
  • •Use a spatula to stir just until no dry flour remains. Do not overmix.
  • •If using nuts or coconut, gently fold them in now with a few strokes.
P12m350 degrees F
  • •Scrape the batter into the greased loaf pan and spread it into an even layer.
  • •Place the pan on the center rack of the preheated oven.
  • •Set a timer for 50 minutes.
Bake Timer
P155m50–60m wait350 degrees F
  • •At 50 minutes, insert a toothpick into the center of the loaf.
  • •If it comes out almost entirely clean with just a moist crumb or two, the bread is done.
  • •If it comes out wet with raw batter, bake in 5-minute increments and check again.
Check at 50 Minutes

Finish

0/1
P215m15m wait

Cooling and releasing

  • •Set the pan on a cooling rack and leave it undisturbed for 15 minutes.
  • •Run a butter knife around the edges if needed, then carefully flip the pan upside down to release the loaf.
  • •Set the loaf right-side up on the rack. Serve warm or let it cool fully.
Pan Rest Timer

Plating

Serve the loaf warm on a cutting board and slice at the table. A serrated knife gives you clean slices without squashing the crumb. Serve as-is or with a little salted butter on the side.

Storage

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