Description
This moist banana bread recipe is irresistibly soft, flavorful, and rich with banana goodness. Easy to make with pantry staples and perfect for using up ripe bananas, it’s the best classic banana bread you’ll ever bake—melts in your mouth with every bite.
Ingredients
- 3–4 overripe bananas, mashed (about 1½ cups)
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts, pecans, or chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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In a large bowl, combine mashed bananas, melted butter, brown sugar, eggs, and vanilla.
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Add dry ingredients to wet and stir just until combined—do not overmix.
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Fold in nuts or chocolate chips if using.
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Pour batter into prepared pan and smooth the top.
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Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and enjoy!
Notes
- For extra moisture, stir in ¼ cup sour cream or Greek yogurt.
- Sprinkle the top with brown sugar before baking for a sweet crust.
- Make muffins by baking in a muffin tin for 18–22 minutes.
