Classic Banana Bread
In short: A moist, one-bowl loaf made with very ripe bananas, brown sugar and melted butter. Mixed by hand and baked in about an hour. It takes about 1 h 15 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 270 kcal
Banana bread is the usual fate of bananas that have gone brown and soft on the counter. This loaf uses melted butter and brown sugar, so it needs one bowl and a spoon, with no mixer. The crumb is tender, the crust turns a deep gold, and the flavor gets stronger after a day wrapped on the counter. Slice it thick for breakfast or toast it with butter.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan and line the bottom and long sides with a strip of parchment paper.
- Mash the bananas in a large bowl with a fork until mostly smooth, leaving a few small lumps. Stir in the melted butter, brown sugar, egg and vanilla until combined.
- Whisk the flour, baking soda, salt and cinnamon in a small bowl, then sprinkle it over the banana mixture.
- Fold with a spatula just until no dry flour remains, then fold in the walnuts. Overmixing makes the loaf tough, so stop as soon as the batter comes together.
- Scrape the batter into the pan and smooth the top. Sprinkle with a spoonful of extra sugar if you like a crackly crust.
- Bake for 55 to 65 minutes, until the top is deep golden and a skewer in the center comes out with a few moist crumbs but no wet batter. If the top browns too fast, cover it loosely with foil after 40 minutes.
- Cool in the pan for 15 minutes, then lift out with the parchment and cool on a rack for at least 30 minutes before slicing.
Tips
- No ripe bananas yet? Put unpeeled bananas on a tray in a 150°C (300°F) oven for 15 to 20 minutes, until the skins are black, then cool and use as normal.
- Swap half the flour for whole wheat flour for a nuttier loaf, or fold in 100 g (about 2/3 cup) chocolate chips instead of walnuts.
Questions and answers
How ripe should bananas be for banana bread?
Use bananas with peels that are mostly brown or black and feel soft. They are sweeter, mash easily and give the strongest banana flavor.
Can I freeze banana bread?
Yes. Wrap the cooled loaf or slices tightly and freeze for up to 3 months. Thaw at room temperature, or toast slices straight from the freezer.
Why is my banana bread gummy in the middle?
It is usually underbaked or the batter was overmixed. Bake until a skewer comes out with only moist crumbs, and let the loaf cool in the pan for 15 minutes so the center can set.
How long does it take to make Classic Banana Bread?
About 1 h 15 min in total: 15 min of preparation and 1 h of cooking.
How many calories are in Classic Banana Bread?
About 270 kcal per serving, with 4 g of protein, 38 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 19 g |
| Sodium | 265 mg |
Estimated values, calculated from the ingredients.
