Easy Homemade Banana Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 9x5-inch loaf pan
- 1 whisk or fork
- 1 wooden spoon or rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 3 piece ripe bananas mashed
- 75 gram unsalted butter melted and cooled
- 100 gram granulated sugar
- 50 gram light brown sugar packed
- 1 piece large egg room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram salt
- 60 milliliter milk room temperature
- 80 gram chopped walnuts optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
- Whisk the melted and cooled butter into the mashed bananas until fully combined.
- Add the granulated sugar, light brown sugar, egg, and vanilla extract to the banana mixture and whisk until smooth.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add half of the dry ingredients to the wet mixture and stir gently with a spatula until just combined.
- Stir in the milk until incorporated, then add the remaining dry ingredients and mix until no dry flour remains, avoiding overmixing.
- Fold in the chopped walnuts if using, distributing them evenly through the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the banana bread for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack, allowing the bread to cool in the pan for 10 to 15 minutes.
- Carefully lift or turn out the banana bread onto the wire rack and let it cool for at least another 15 minutes before slicing.
Notes
For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and flavor, and avoid overmixing the batter, which can make the bread dense and tough. If the top is browning too quickly before the center is done, loosely tent the loaf with aluminum foil during the last 15–20 minutes of baking. Banana bread actually tastes even better the next day as the flavors develop, so consider baking it ahead and storing it tightly wrapped at room temperature. You can customize the loaf by adding chocolate chips, swapping walnuts for pecans, or sprinkling a little sugar on top before baking for a lightly crisp crust.
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