This classic banana bread is moist, tender, and bursting with natural banana flavor, making it the perfect treat for breakfast or afternoon snack. With a golden-brown crust and a soft, cake-like crumb, this beloved recipe transforms overripe bananas into pure comfort. Whether enjoyed plain or topped with a drizzle of honey, this timeless favorite will have everyone coming back for seconds.
⏱️75 min
📊Easy
👥8 servings
🍽️Snack
vegetarianbudget-friendlyfamily
Ingredients
3 piecesripe bananas
200 gall-purpose flour
115 gbutter
150 ggranulated sugar
2 pieceseggs
1 tspvanilla extract
1 tspbaking soda
0.5 tspsalt
0.5 tspground cinnamon
Instructions
1PREHEAT THE OVEN: Set your oven to 350°F (175°C) and allow it to fully preheat for about 10 minutes. While the oven heats, grease a standard 9x5 inch loaf pan with butter or cooking spray, ensuring all corners are well coated to prevent sticking. You can also line the bottom with parchment paper for easy removal.
2PREPARE THE BANANAS: Peel the three ripe bananas and place them in a large mixing bowl. Using a fork, mash the bananas thoroughly until you achieve a chunky consistency with just a few small banana pieces remaining - you want some texture in the final bread. You should have approximately one cup of mashed banana, which is crucial for the bread's moisture and sweetness.
3CREAM THE BUTTER AND SUGAR: In a separate bowl, add the softened butter and granulated sugar, beating them together using an electric mixer on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This process incorporates air into the batter, which helps the bread rise properly. Scrape down the sides of the bowl occasionally to ensure even mixing.
4COMBINE WET INGREDIENTS: Add the two eggs one at a time to the butter-sugar mixture, beating well after each addition for about 30 seconds to fully incorporate. Pour in the vanilla extract and mix until combined. Add the mashed bananas to this wet mixture and stir gently with a spatula until everything is evenly distributed throughout. The batter should look smooth and creamy with specks of banana throughout.
5MIX THE DRY INGREDIENTS: In a separate small bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Sift the dry ingredients together if possible to eliminate any lumps and to distribute the leavening agent evenly. These ingredients are essential - the baking soda reacts with the acidic bananas to provide lift, while the cinnamon adds warmth and depth of flavor.
6COMBINE WET AND DRY: Pour the dry ingredients into the wet banana mixture and fold gently together using a spatula or wooden spoon, stirring just until the flour is barely incorporated. Do not overmix - stop as soon as you don't see any white flour streaks, as overworking the batter will result in a dense, tough bread. A few small lumps are perfectly acceptable and will result in a more tender crumb.
7BAKE THE BREAD: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking. Place in the preheated 350°F oven and bake for 55-65 minutes, until a wooden toothpick or knife inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and a slight crack may appear down the center, which is normal and desirable.
8COOL THE BREAD: Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes before turning it out onto a wire cooling rack. This resting period allows the structure to set without becoming too fragile. Cool completely on the rack for at least one hour before slicing to ensure clean, neat slices and optimal flavor development.