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Banana Bread

Banana Bread

Our easy Banana Bread is incredibly moist, tender, and full of banana flavor. The perfect way to use up those overripe bananas!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Cuisine American
Servings 10 servings
Calories 326 kcal

Ingredients
  

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 large very ripe bananas, mashed about 1 1/2 cups

Instructions
 

  • Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. This prevents the banana bread from sticking.
  • Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
  • Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and the mashed bananas. Mix until well combined.
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand with a spatula just until combined. Do not overmix; a few lumps are okay.
  • Bake the Bread: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes. To know when the banana bread is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs attached, it's ready.
  • Cool and Serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Notes

  • Don't Overmix: To avoid a dense loaf, mix the batter only until the flour is just incorporated. This is often the answer to 'Why did my banana bread not rise properly?' Overmixing develops gluten, which makes the bread tough.
  • Use a Mix of Sugars: Many ask, should you use brown or white sugar in banana bread? While this recipe calls for brown sugar for moisture, using half brown and half granulated white sugar can give a slightly lighter texture and a crispier crust.
  • Measure Flour Correctly: Instead of scooping flour with your measuring cup, spoon it in and level it off with a knife. This prevents packing the flour and making the bread dry.
  • Let it Cool: Allow the bread to cool in the pan for about 10 minutes before moving it to a wire rack. This helps it set and makes it easier to remove without breaking.