Banana Bread
If you’re looking for a soft, moist, and comforting bake, this banana bread is the perfect recipe to make with overripe bananas. As the bananas ripen, they develop a deeper sweetness and richer flavor, which gives the loaf its tender texture and classic taste.
With warm cinnamon, buttery richness, and a soft crumb, this banana bread works beautifully for breakfast, snack time, or an everyday treat alongside coffee or tea.
How to Make Banana Bread
Start by preheating your oven to 170°C (340°F).
Grease your loaf pan and line it with parchment paper so the bread releases easily after baking.
In a bowl, mash the ripe bananas until mostly smooth, then set them aside.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Meanwhile, add the butter, granulated sugar, and brown sugar to a large mixing bowl. Beat everything together until light and fluffy.
Add the eggs and vanilla extract, then mix until fully combined.
Next, add the mashed bananas and mix gently until incorporated.
Pour the wet mixture into the dry ingredients and fold everything together with a spatula. As soon as the flour disappears, stop mixing to keep the loaf soft and tender.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake at 170°C (340°F) for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the banana bread cool in the pan for 10–15 minutes before transferring it to a wire rack.
Tips for Best Results
Use very ripe bananas with brown spots for the best flavor and sweetness.
Do not overmix the batter, since overmixing can make the loaf dense.
If the top browns too quickly, loosely cover it with foil during baking.
For extra texture, you can add chopped walnuts or chocolate chips.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Looking for more baking inspiration? Visit Bake with D for more tried and tested recipes.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Serves: 10
Soft and moist banana bread made with ripe bananas and warm cinnamon. This easy recipe creates a tender, flavorful loaf perfect for everyday baking.
Ingredients
- 3–4 very ripe bananas (410 g)
- 215 g all-purpose flour (1 ¾ cups)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 113 g unsalted butter, softened (½ cup)
- 120 g granulated sugar (½ cup)
- 30 g brown sugar (2 tbsp)
- 2 large eggs
- 1 tsp vanilla extract
Method
Preheat oven to 170°C (340°F).
Grease and line a loaf pan with parchment paper.
Mash bananas until smooth.
Whisk together flour, baking soda, salt, and cinnamon.
Beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract and mix until combined.
Add mashed bananas and mix gently.
Fold wet ingredients into dry ingredients. Do not overmix.
Transfer batter to the loaf pan and smooth the top.
Bake at 170°C (340°F) for 45–50 minutes.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
