RecipeFix original

Classic Banana Bread

105 minutes · serves 10 ·

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Finished adaptations: Vegan Banana Bread · Gluten-Free Banana Bread

Ingredients

• 3 very ripe medium bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon

Method

Prepare the loaf

1. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line the long sides with a strip of parchment, leaving enough overhang to lift out the loaf.
2. In a large bowl, whisk the mashed bananas, melted butter and brown sugar until glossy and combined. Whisk in the eggs one at a time, then the vanilla.
3. In a second bowl, whisk the flour, baking soda, salt and cinnamon together.
4. Fold the dry ingredients into the banana mixture just until no dry flour remains. Stop as soon as the batter is combined so the loaf stays tender.

Bake

1. Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until the loaf is deeply browned and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
2. If the top is browned before the center is ready, lay a loose sheet of foil over the loaf for the final 10 to 15 minutes.

Cool

1. Cool the loaf in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Let it cool for at least 30 minutes before slicing so the crumb can set.

Cook's notes

• Bananas with heavily spotted or nearly black skins give the loaf the strongest banana flavor and enough natural sweetness.
• Measure flour by spooning it into the measuring cup and leveling it, or weigh it if you can. Packing flour into the cup can make quick bread dry.
• The loaf keeps tightly wrapped at room temperature for up to 3 days or in the freezer for up to 2 months.
• For individually frozen portions, slice the fully cooled loaf first and separate the slices with parchment before freezing.

RecipeFix originals are written as practical home recipes and editorially reviewed for internal consistency. They are not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.