Desserts & Bakery · Free
Classic Banana Bread
A moist, tender loaf packed with sweet banana flavor and a golden crackly top. The easiest way to use up overripe bananas.
****+
Prep 15 min · Cook 60 min
Method
Heat the oven to 350 degrees F. Grease a 9x5-inch loaf pan and line it with a strip of parchment for easy removal.
In a large bowl, mash the ripe bananas with a fork until mostly smooth; a few small lumps are fine.
Stir the melted butter into the mashed bananas, then whisk in the sugar, eggs, and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir gently with a spatula just until the flour disappears; overmixing makes the loaf tough and dense.
Fold in the chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake on the center rack for 55 to 65 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top browns too quickly before the center is done, loosely tent the loaf with foil for the last 15 minutes.
Cool the loaf in the pan for 15 minutes, then lift it out onto a wire rack and cool completely before slicing so it does not crumble.
Chef's tips
- The riper the bananas the better; use ones that are heavily speckled or nearly black for the sweetest flavor.
- Do not overmix once the flour goes in; a few lumps in the batter are exactly what you want.
- This loaf tastes even better the next day, so make it ahead and wrap it tightly once cool.
Cooking times vary by equipment -- cook to temperature and to taste.
