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Banana Bread Recipe

Banana bread with caramelized banana flavor and a golden crust—baked until a toothpick comes out clean for a soft, pillowy crumb. Made with mashed ripe bananas, melted butter, vanilla, and a simple mix-then-fold method for tender slices.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana bread loaf
  • 3 ripe bananas, mashed Use very ripe bananas with black spots for best flavor and sweetness.
  • 0.33333333333333 cup melted butter
  • 0.75 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 0.25 tsp salt Use a pinch (about 1/4 tsp) for balance.
  • 1.5 cup all-purpose flour

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and heat
  1. Preheat oven to 350F, then grease a 4x8 loaf pan and set aside.
  2. Mash the ripe bananas until smooth and transfer to a mixing bowl.
Mix the batter
  1. Stir the melted butter into the mashed bananas until evenly combined and glossy.
  2. Add the sugar, beaten egg, and vanilla, then mix until the batter looks thick and cohesive.
  3. Sprinkle in the baking soda and salt, then stir just until no dry streaks remain.
  4. Fold in the all-purpose flour until just combined, stopping as soon as you don’t see visible flour.
Bake and cool
  1. Pour the batter into the greased loaf pan and level the top.
  2. Bake at 350F for 55-65 minutes, until a toothpick comes out clean (or with a few moist crumbs).
  3. Cool in the pan before slicing so the crumb sets and the loaf lifts cleanly.

Notes

For the sweetest banana flavor, use very ripe bananas with dark speckles. Store covered at room temperature for 2-3 days or refrigerate up to 5 days; freeze sliced loaf for up to 2-3 months. For a dairy-light option, use melted plant-based butter in the same amount.