Moist, tender, and perfectly sweet—this is the go-to banana bread you’ll make again and again.
Ingredients
2–3 very ripe bananas (about 1 cup mashed)
½ cup (115 g) unsalted butter, melted (or neutral oil)
¾ cup (150 g) sugar (white, brown, or half & half)
1 large egg, room temperature
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
1½ cups (190 g) all-purpose flour
Optional add-ins: ½ cup chopped walnuts or pecans, chocolate chips, or a pinch of cinnamon.
Instructions
Heat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Mash bananas in a large bowl until mostly smooth.
Mix wet ingredients: Stir in melted butter, sugar, egg, and vanilla until combined.
Add dry ingredients: Sprinkle baking soda and salt over the batter; mix in. Gently fold in flour just until no dry streaks remain. (Don’t overmix.)
Add extras if using.
Bake 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool 10 minutes in the pan, then transfer to a rack.
Tips for the Best Banana Bread
Riper bananas = better flavor. Black-spotted is perfect.
Too dark on top? Tent loosely with foil for the last 10–15 minutes.
Extra moist: Swap half the butter for sour cream or Greek yogurt.
Want a healthier, vegan, or one-bowl chocolate chip version?
