Banana Bread Recipe

If we were neighbors, I’d probably show up on your doorstep with a warm slice of this banana bread and a slightly buttered napkin because patience is not my strong suit. This recipe came form my college days, when I learned that three spotty bananas and a half stick of butter can turn a gloomy afternoon into a whole vibe. The first time I made it, I forgot the salt and my roommate still ate half the loaf in ten minutes. So yes, it’s forgiving. And its the aroma for me, like a little hug drifting out of the oven.

Small digression while we’re here: I have a habit of humming the same song the whole time the bread is baking. Today it was that one from the radio you hear once and then forever. Anyway.

Why I keep baking this loaf

I make this when the fruit bowl goes freckly and I need something that feels easy but still a bit special. My family goes bonkers for the crispy edges and the soft middle, especially if I sneak in chocolate chips. If I’m tired, I lean on this because it’s one bowl and I can measure with a coffee mug if I have to. And once, when I tried to rush the cooling and sliced too early, it crumbled like a dramatic actor. Lesson learned, but we still devoured it.

Also, the batter looks a little odd just before the flour goes in. Don’t worry if it looks a bit weird at this stage, it always does. I used to panic, now I just shrug and carry on.

What you need on the counter

• 3 large very ripe bananas, about 360 g when peeled
• 115 g unsalted butter, melted and slightly cooled. I sometimes use 90 ml neutral oil when I’m in a hurry. Brown butter is lovely if you feel fancy
• 150 g sugar. I like half white and half light brown for a cozy flavor
• 2 tablespoons honey or maple syrup for a gentle gloss and extra moisture
• 2 large eggs, room temp if you remember
• 1 teaspoon vanilla extract
• 220 g all purpose flour. My grandmother always insisted on Brand King for flour, but honestly any decent one works fine
• 1 teaspoon baking soda
• Half teaspoon fine sea salt
• 1 teaspoon ground cinnamon, optional but I love it
• A handful of chopped walnuts or pecans, about 60 g, optional
• 85 g chocolate chips, optional. Or chopped dark chocolate if you like puddly pockets

Sub notes: Whole wheat pastry flour works for half the flour. For dairy free, use oil and skip the butter completely. I have even used coconut oil and it was grand, slightly tropical.

How I actually make it

1. Preheat your oven to 175 C or 350 F. Grease a 9 by 5 inch loaf pan and line with a sling of parchment so you can lift it out later. I call this the safety net.
2. Mash the bananas in a big bowl until mostly smooth. A few small bumps are fine. This is where I usually sneak a taste, because why not.
3. Whisk in the melted butter, sugar, and honey until glossy and thick. If the butter was too hot and it looks curdly, breathe. It will be okay when the flour goes in.
4. Crack in the eggs, add the vanilla, and whisk until it looks unified and friendly.
5. Sprinkle the flour, baking soda, salt, and cinnamon right over the top. Gently fold with a spatula just until you see no big dry streaks. I count to about 25 folds. Actually, I find it works better if I stop when a few tiny flour specks remain.
6. Fold in the nuts and or chocolate if using. Do not overdo it, or the loaf gets a bit tough. Learned that the squishy way.
7. Pour the batter into the pan, smooth the top with the back of a spoon. If you like a fancy look, sprinkle a pinch of sugar down the center so you get that split top.
8. Bake for 55 to 65 minutes, until the top is deep golden and a skewer comes out with a few moist crumbs. If the top is browning too quickly, tent loosely with parchment for the last ten minutes.
9. Cool in the pan 15 minutes, then lift out and cool on a rack for at least 45 minutes. I know, the waiting is rude.
10. Slice thick, smear with butter, and try not to eat two at once; no judgment if you do.

Notes from bumps and wins

• Riper bananas make a softer loaf. If they are just yellow, roast them at 160 C for 15 to 20 minutes until blackened, cool, then use
• Sugar level is flexible. I have gone down to 120 g and it still works, especially with the honey
• If your loaf always sinks, check that your baking soda is fresh. Also measure the bananas. Too much banana makes a pudding party
• Dark metal pans bake faster than glass. Start checking at 50 minutes if your pan runs hot

If you like reading the why behind banana breads, I learned a bunch here at King Arthur Baking’s banana bread guide, and this quick bread overview on Food52 is a tidy rabbit hole. For pan volumes, this short read from Serious Eats keeps me sane when I grab the wrong tin.

What I’ve tried, for better or hmm

• Chocolate marble swirl: Stir 2 teaspoons cocoa with a splash of milk into a cup of batter, swirl on top. Looks snazzy and tastes fudgy
• Peanut butter ribbon: Warm 3 tablespoons peanut butter until runny and streak it through. Big hit with kids
• Coconut and lime zest: A handful of shredded coconut plus the zest of one lime. Summery little twist
• Espresso shot: One teaspoon instant espresso granules makes the chocolate pop
• Fresh strawberries: Looked cute, but the loaf got soggy. I would not do that again

The tools I reach for

• 9 by 5 inch loaf pan. Honestly, this pan is pretty essential for the classic shape
• Large mixing bowl and a rubber spatula
• Potato masher or a fork for the bananas
• Measuring cups or a scale, whichever you like

No loaf pan? On second thought, you can still bake the Banana Bread Recipe as muffins in a standard tin. Start checking around 20 minutes. A square cake pan works too, just adjust the time a little shorter.

How I store it

Wrap the cooled loaf in parchment, then slip into a reusable bag. It keeps at room temp for 2 to 3 days. For longer, slice and freeze on a tray, then stash the slices in a bag so you can toast them straight form the freezer. Though honestly, in my house it never lasts more than a day.

How we like to serve

Warm with salted butter is my default. My sister swears by a swipe of tahini and a drizzle of honey. On weekends, I toast slices and serve with yogurt and berries for breakfast, which feels very brunchy without leaving the house. With coffee in the late afternoon, it’s a wee treat. If you like the savory sweet thing, try a thin slice of sharp cheddar. Sounds odd, tastes brilliant.

Pro tips I learned the hard way

• I once tried rushing the butter to melt and added it piping hot. Regretted it because the eggs scrambled a touch. Let it cool a bit
• I thought more banana equals more joy. It equalized into a gummy center. Measure the mash
• I opened the oven door three times to peek. The center sank. Now I turn the light on and keep my hands to myself
• I sliced too soon. Crumbs everywhere. Waiting those extra minutes really does help set the crumb

Questions folks actually asked

Q: Can I make this Banana Bread Recipe without eggs
A: Yes, use 60 ml plain yogurt and 1 tablespoon ground flax mixed with 3 tablespoons water. Texture is slightly denser but still lovely

Q: Do I have to use butter
A: Nope. Use neutral oil. I tend to think 90 to 100 ml works great. The crust is a bit softer, still moist

Q: How many bananas exactly
A: Three large, about 360 g peeled. If yours are smaller, use four. Do not worry if you are off by a tablespoon or two

Q: Can I reduce the sugar
A: Yep. Go down to 120 g and maybe add the honey for moisture. Flavor stays balanced

Q: My loaf is dark outside but raw inside, what gives
A: Pan type and oven temp. Try a light colored pan and check your oven with a thermometer. Also, check at 50 minutes, then every five

Q: Muffins instead of a loaf
A: Totally. Spoon into a lined muffin tin, fill about three quarters full, bake 18 to 22 minutes. They go quick, y’all

Q: Can I add frozen blueberries
A: You can, but keep them frozen and toss in a tablespoon of flour so they do not all sink. It will tint the batter purple in a fun way

Quick recap to keep handy

Ripe bananas, melted butter or oil, simple pantry bits, one bowl, a good stir, and into the oven. This Banana Bread Recipe is a steady friend. And if you forget the cinnamon, nobody will complain. Pinky promise.