Warm banana bread makes any kitchen feel like home. This version is simple to pull together, reliably moist, and loaded with real banana flavor. You don’t need fancy equipment or rare ingredients—just a few ripe bananas and a bowl.
Whether you’re baking for a lazy weekend or using up fruit on the counter, this loaf hits the sweet spot between tender and sturdy. Slice it thick, toast it with butter, or keep it plain and let the bananas shine.
Table of Contents
What Makes This Recipe So Good
This banana bread is all about balance. It’s sweet but not cloying, moist without turning gummy, and rich without feeling heavy.
The secret is using very ripe bananas and just the right mix of fat, sugar, and leavening. A hint of warm spice rounds it out without taking over.
- Big banana flavor: Uses three large, spotty bananas for a deep, natural sweetness.
- Moist and tender: A blend of butter and oil gives a soft crumb that stays fresh for days.
- Foolproof texture: The batter is forgiving and comes together in one bowl.
- Customizable: Works with nuts, chocolate chips, or a cinnamon-sugar topping.
- Reliable rise: Baking soda and a touch of baking powder keep it light.
What You’ll Need
- 3 large very ripe bananas (about 1 1/3 cups mashed)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup neutral oil (canola, sunflower, or light olive)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional but great)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Pan: 9×5-inch loaf pan, greased and lined with a parchment sling.
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving overhang for easy lifting.
- Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps.
You should have about 1 1/3 cups.
- Whisk in wet ingredients. Add the granulated sugar, brown sugar, melted butter, oil, eggs, and vanilla. Whisk until glossy and combined.
- Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Bring it together. Add the dry mixture to the wet. Stir gently with a spatula until just combined.
A few streaks of flour are okay.
- Fold in extras. If using nuts or chocolate chips, fold them in now. Do not overmix.
- Fill the pan. Scrape the batter into the pan and smooth the top. For a pretty finish, sprinkle a tablespoon of sugar over the top or add a few walnut pieces.
- Bake. Bake for 55–65 minutes, or until a tester comes out mostly clean with a few moist crumbs.
If the top browns too fast, tent with foil for the last 10–15 minutes.
- Cool. Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. This helps set the crumb.
- Serve. Slice thick and enjoy as is, or toast and spread with butter, peanut butter, or a little honey.
Storage Instructions
- Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days. The flavor improves on day two.
- Refrigerator: Keeps 5–6 days.
Wrap well to prevent drying.
- Freezer: Wrap the whole loaf or individual slices in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature or warm slices in a toaster.
Health Benefits
Bananas bring natural sweetness, potassium, and fiber, which support heart health and steady energy. Using a mix of butter and oil helps keep the crumb moist while limiting saturated fat a bit.
Nuts add protein and healthy fats, which can make a slice more satisfying.
You can also reduce sugar by 2–3 tablespoons without affecting texture, especially if your bananas are very ripe. Whole wheat pastry flour works for half the flour if you want more fiber without making the loaf dense.
Pitfalls to Watch Out For
- Underripe bananas: Yellow or green bananas won’t deliver the right sweetness or moisture. Wait for heavily speckled or brown peel.
- Overmixing: Stirring too much after adding flour creates a tough loaf.
Mix just until no dry spots remain.
- Wrong pan size: A smaller pan may overflow; a larger pan may bake too flat. A standard 9×5-inch pan works best.
- Cutting too soon: Slicing while hot can make it gummy. Cool until just warm for clean slices.
- Overbaking: Dry edges and a hard crust mean it went too long.
Start checking at 55 minutes.
Alternatives
- Dairy-free: Use all oil (1/2 cup total) or a dairy-free butter substitute. The texture stays moist, though a bit less rich.
- Gluten-free: Substitute a 1:1 gluten-free baking flour with xanthan gum. Let the batter rest 10 minutes before baking.
- Less sugar: Reduce total sugar to 2/3 cup.
The loaf will be slightly less sweet but still moist.
- Whole grain: Swap 3/4 cup of the all-purpose flour for whole wheat pastry flour. Add 1 tablespoon milk if the batter feels thick.
- Add-ins: Try 1/2 cup blueberries (tossed in a teaspoon of flour), 1/2 cup shredded coconut, or a cinnamon swirl (2 tablespoons sugar + 1 teaspoon cinnamon layered in the middle).
- Banana muffins: Bake in a lined muffin tin at 350°F for 18–22 minutes. Yields about 12 muffins.
FAQ
How ripe should the bananas be?
They should be very spotty or mostly brown on the outside.
The fruit inside should be soft and fragrant. If they’re barely yellow, your bread will be bland and dry.
Can I use frozen bananas?
Yes. Thaw completely, then drain excess liquid and mash.
Frozen bananas often make the bread even more flavorful.
Why use both butter and oil?
Butter adds rich flavor, while oil keeps the crumb soft for days. Together, they give you the best of both worlds.
Do I need a mixer?
No. A whisk and a spatula are enough.
Overmixing is the enemy here, so simple tools actually help.
How do I know when it’s done?
Insert a toothpick near the center. It should come out with a few moist crumbs but no wet batter. The top will be set and spring back lightly.
Can I make it vegan?
Yes.
Replace eggs with 1/2 cup unsweetened applesauce or 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water). Use oil or vegan butter.
Why did my loaf sink?
That can happen from underbaking, expired leaveners, or too much banana. Measure the mashed banana and check your baking soda’s freshness.
How can I get a bakery-style crack on top?
Score a shallow line down the center of the batter with a knife before baking, or add a thin strip of softened butter along the center.
Can I reduce the fat?
You can swap half the fat for Greek yogurt.
The crumb will be slightly denser but still tender.
Wrapping Up
This banana bread is the kind you come back to again and again—simple, dependable, and full of cozy flavor. With ripe bananas and a gentle hand when mixing, it turns out beautifully every time. Make it your own with nuts, chocolate, or a cinnamon sprinkle, and enjoy a warm slice whenever you need a little comfort.
Ingredients
Instructions
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving overhang for easy lifting.
- Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/3 cups.
- Whisk in wet ingredients. Add the granulated sugar, brown sugar, melted butter, oil, eggs, and vanilla. Whisk until glossy and combined.
- Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Bring it together. Add the dry mixture to the wet. Stir gently with a spatula until just combined. A few streaks of flour are okay.
- Fold in extras. If using nuts or chocolate chips, fold them in now. Do not overmix.
- Fill the pan. Scrape the batter into the pan and smooth the top. For a pretty finish, sprinkle a tablespoon of sugar over the top or add a few walnut pieces.
- Bake. Bake for 55–65 minutes, or until a tester comes out mostly clean with a few moist crumbs. If the top browns too fast, tent with foil for the last 10–15 minutes.
- Cool. Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. This helps set the crumb.
- Serve. Slice thick and enjoy as is, or toast and spread with butter, peanut butter, or a little honey.
