Homemade Banana Bread
Moist • Soft • Foolproof
🍌 Ingredients (1 loaf)
3 ripe bananas (well-speckled)
½ cup unsalted butter, melted (or oil)
¾ cup sugar (white, brown, or half-and-half)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1½ cups all-purpose flour
Optional Add-ins
½ teaspoon cinnamon
½ cup chopped walnuts or pecans
½ cup chocolate chips
👩🍳 Instructions
Preheat oven
Preheat to 350°F (175°C). Grease or line a 9×5-inch loaf pan.Mash bananas
In a bowl, mash bananas until mostly smooth.Mix wet ingredients
Add melted butter, sugar, egg, and vanilla. Mix well.Add dry ingredients
Sprinkle baking soda and salt over the mixture. Stir.
Add flour and gently fold until just combined.
Do not overmix.Add extras (optional)
Fold in nuts, chocolate chips, or cinnamon if using.Bake
Pour batter into loaf pan.
Bake for 50–60 minutes, or until a toothpick comes out clean.Cool
Let cool in pan for 10 minutes, then transfer to a rack.
🍽 Serving Ideas
Warm with butter
Toasted with peanut butter
With coffee or tea
🧊 Storage
Room temperature: 2 days
Refrigerator: 5 days
Freezer: up to 3 months
❓ Q & A
Q: How ripe should bananas be?
A: Very ripe with brown spots. The riper, the sweeter and more moist the bread.
Q: Can I use oil instead of butter?
A: Yes. Use the same amount of neutral oil for extra moisture.
Q: Why is my banana bread dense?
A: Overmixing the batter or using too much flour can make it heavy.
Q: Can I make it healthier?
A: Use whole wheat flour (½ or full), reduce sugar, or add oats.
Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs.
Q: Can I make muffins instead?
A: Yes! Bake at 350°F for 18–22 minutes.
Q: Can I freeze banana bread?
A: Absolutely. Wrap tightly and freeze for up to 3 months.
⭐ Pro Tips
Tent loosely with foil if top browns too fast
Let it cool fully for cleaner slices
- Add a sliced banana on top for a bakery look
