Award Winning Banana Bread Recipe

There’s something about the smell of banana bread in the oven—warm cinnamon, toasted edges, and that deep, sweet banana aroma turning your kitchen golden before you even slice a piece.

This is a cozy dessert and anytime snack in one: simple to mix in a single bowl and in the oven in minutes, then ready to slice in under an hour. It’s perfect for beginners, busy families, and anyone who hates wasting overripe bananas sitting on the counter.

I still remember a rainy Sunday when friends dropped by unannounced; I whisked this together while we made tea, and by the time we’d finished catching up, a crackly-topped loaf was cooling on the rack, making the whole house feel welcoming.

It shines for last-minute cravings, low-fuss entertaining, and easy breakfast meal prep.

Ready to bring this banana bread to life?

Why You’ll Love It

• Delivers rich banana flavor with a perfectly moist, tender crumb
• Uses simple pantry staples you probably already have on hand
• Stays fresh and soft for days; slices freeze and reheat beautifully
• Mixes up quickly in one bowl with minimal equipment needed
• Easily customized with nuts, chocolate chips, or your favorite add-ins

Ingredients

• 3 large bananas, very ripe, mashed — skins mostly brown for maximum sweetness
• 120 g unsalted butter, melted and cooled — real butter, not margarine
• 150 g granulated sugar — adjust down slightly if bananas are extremely ripe
• 50 g light brown sugar, packed — adds moisture and caramel flavor
• 2 large eggs, room temperature — take out of the fridge 30 minutes early
• 1 tsp vanilla extract — pure vanilla, not imitation, for best flavor
• 190 g all-purpose flour, sifted — fluff first, then level for accuracy
• 1 tsp baking soda — make sure it’s fresh for good rise
• 1/2 tsp fine sea salt — balances sweetness and enhances flavor
• 1/2 tsp ground cinnamon — fresh, aromatic cinnamon works best
• 60 ml whole milk, room temperature — don’t use cold milk straight from fridge
• 80 g chopped walnuts, toasted (optional) — toast lightly to boost nuttiness
• 60 g semi-sweet chocolate chips (optional) — use good-quality chips that hold shape

Step-by-Step Method

Prep the Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy lifting. Lightly grease the parchment as well. Set the pan aside. This setup helps prevent sticking and guarantees the banana bread releases easily and keeps its shape after baking.

Mash the Bananas

Place very ripe bananas in a large mixing bowl. Use a potato masher or fork to mash until mostly smooth, leaving a few small lumps for texture. Guarantee there are no large chunks. The riper the bananas, the sweeter and more flavorful the bread will be, so choose bananas that are heavily spotted or nearly black.

Combine the Wet Ingredients

Whisk the melted, cooled butter into the mashed bananas until fully blended. Add the granulated sugar and brown sugar, then whisk until the mixture looks smooth and slightly thickened.

Crack in the eggs and add the vanilla extract. Whisk again until everything is well combined and glossy with no visible streaks of egg.

Mix the Dry Ingredients

In a separate mixing bowl, add the sifted all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Use a whisk to evenly distribute the baking soda and spices throughout the flour. Break up any small clumps as you go. Proper mixing here guarantees the banana bread rises evenly and the flavor is well balanced.

Begin Combining Wet and Dry

Add about half of the dry mixture to the wet banana mixture. Use a rubber spatula to gently fold the ingredients together. Turn the bowl as you fold, scraping down the sides and bottom. Stop as soon as the flour is mostly incorporated. Avoid vigorous stirring, which can develop gluten and make the bread tough.

Add Milk and Remaining Dry Mix

Pour in the room-temperature milk and gently stir until just combined. Add the remaining dry mixture and fold with the spatula using slow, sweeping motions. Scrape along the bottom of the bowl to catch hidden pockets of flour. Stop mixing as soon as you no longer see dry streaks.

The batter should be thick but pourable.

Fold in Optional Add-Ins

Sprinkle the toasted chopped walnuts and chocolate chips over the batter, if using. Use the spatula to gently fold them in, distributing them evenly without overworking the mixture. Make sure they aren’t clumped in one area. This step adds texture and richness, but the bread is still excellent if you prefer it plain.

Fill the Pan and Smooth

Pour the batter into the prepared loaf pan, using the spatula to scrape out every bit. Spread the batter evenly, pushing it into the corners. Smooth the top with the spatula to create an even surface. This helps the loaf bake uniformly and rise nicely in the center without forming uneven ridges.

Bake and Check Doneness

Place the loaf pan in the preheated oven on the center rack. Bake for 55–65 minutes. Begin checking around 55 minutes by inserting a toothpick into the center. Look for just a few moist crumbs, not wet batter.

If the top browns too quickly, loosely tent the pan with foil for the last 15–20 minutes.

Cool and Slice

Set the baked loaf on a wire rack and let it cool in the pan for 10–15 minutes. Use the parchment overhang to carefully lift the bread out of the pan. Place it directly on the wire rack and let it cool completely. Once cooled, slice with a sharp knife. This prevents crumbling and gives neat, even slices.

Ingredient Swaps

• Use melted coconut oil or neutral vegetable oil instead of butter for a dairy-free loaf (add a pinch more salt for flavor balance).
• Swap all-purpose flour with a 1:1 gluten-free baking blend; avoid straight almond/coconut flour without a tested recipe.
• Replace eggs with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, rested) for a vegan version.
• Use brown sugar only, or swap part of the sugar for honey or maple syrup (reduce milk slightly if using liquid sweeteners).
• Trade walnuts for pecans, sunflower seeds, or omit entirely; use any chocolate chips or chopped bar chocolate you have on hand.

You Must Know

– Flavor Boost – For deeper flavor without extra sugar, let the mashed bananas sit with the sugars for 5–10 minutes before adding other ingredients; they’ll liquefy slightly and smell more intensely banana, giving a richer, more custardy crumb.

Serving Tips

• Serve warm slices with a pat of salted butter or honey butter.
• Pair with vanilla ice cream and a drizzle of caramel sauce for dessert.
• Toast leftover slices and top with peanut butter or almond butter for breakfast.
• Plate with fresh berries and a dusting of powdered sugar for a brunch spread.
• Serve thin slices alongside coffee or tea on a small dessert platter.

Storage & Make-Ahead

Banana bread keeps well, wrapped tightly, in the fridge for up to 5 days.

For make-ahead, cool completely, slice, and wrap individual pieces.

It freezes beautifully for about 2–3 months; store slices in airtight bags, then thaw at room temperature or warm briefly in the oven or microwave.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–25 seconds.

In a 300°F (150°C) oven wrapped in foil for 8–10 minutes.

Or on a covered skillet over low heat.

Banana Bread in Pop Culture

When a character brings banana bread to a new neighbor or a late-night study session, I can almost smell the butter and cinnamon through the screen.

It’s rarely about fancy presentation; it’s thick slices, soft crumbs, and chocolate melting into tiny rivers.

You and I recognize that cue instantly: this is comfort, a truce after an argument, a way of saying what words fumble to express.

Final Thoughts

Give this banana bread a try and see why it’s a favorite—you might just find your new go-to recipe.

Feel free to tweak the add-ins or sweetness to make it perfectly your own.

Frequently Asked Questions

Can I Turn This Banana Bread Recipe Into Muffins or Mini Loaves?

Yes, you can. I’d pour the batter into greased muffin tins or mini loaf pans, bake at 350°F for about 18–25 minutes, and watch golden domes rise, filling your kitchen with buttery, banana warmth.

How Do I Adjust Baking Time for High-Altitude Locations?

You’ll shorten baking time slightly—start checking 8–10 minutes earlier—and I’d lower sugar by 1–2 tablespoons, add 1–2 tablespoons extra milk, and raise oven temp 15–25°F, so your loaf still emerges moist, fragrant, and tender.

Is This Banana Bread Suitable for People With Dairy Allergies?

No, it’s not dairy‑safe as written—the butter and milk both whisper of cream. If you’re baking for someone with a dairy allergy, swap in vegan butter and plant milk so every warm, fragrant slice feels safe.

What’s the Best Way to Ship This Banana Bread Without It Drying Out?

I’d cool the loaf completely, wrap it snug in plastic, then foil, nestle it in a box with crinkled paper, and choose fast shipping so it reaches you still tender, fragrant, and moist.

Can I Scale This Recipe for a Bakery or Café-Sized Batch?

Yes, you can. I’d multiply everything by 4–6, bake in multiple pans, and keep ratios. I watch batter thickness, stagger bake times, and let warm, fragrant loaves cool on racks, filling your café with sweetness.