Classic Banana Bread
Moist, tender, and full of sweet banana flavor, with a golden crackly top. The best way to use up those spotty bananas on the counter.
- Prep time
- 15 min
- Cook time
- 1 hr
- Total time
- 1 hr 15 min
- Servings
- 10
- Difficulty
- Easy
Ingredients
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Instructions
Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a strip of parchment, leaving overhang on the long sides.
In a large bowl, mash the bananas with a fork until mostly smooth.
Stir in the melted butter, then the brown sugar, egg, and vanilla.
Sprinkle the baking soda, salt, and cinnamon over the batter and stir well.
Add the flour and stir gently just until no dry streaks remain. Fold in the walnuts or chocolate chips, if using.
Pour into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
Cool in the pan 10 minutes, then lift out and cool on a wire rack before slicing.
Tips and substitutions
- The riper the bananas, the sweeter and more flavorful the bread. Look for skins with lots of brown spots.
- If the top is browning too fast, tent loosely with foil for the last 15 minutes.
- Freeze overripe bananas in their peels. Thaw, then squeeze them right into the bowl.
- Wrapped well, banana bread keeps 3 days at room temperature or 3 months in the freezer.
Nutrition (estimated)
| Calories | 240 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 39 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 210 mg |
Per serving, based on 10 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
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