There’s nothing like the smell of banana bread baking in the oven. It’s cozy, forgiving, and a great way to use up those spotty bananas on the counter. This version is soft, moist, and full of real banana flavor without being heavy or greasy.
The method is simple, the ingredients are basic, and the results are the kind you’ll want to slice warm with a little butter. Whether you’re baking for breakfast, snack time, or a quick dessert, this loaf has you covered.
What Makes This Recipe So Good
- Moist, not dense: Oil and mashed bananas keep the crumb soft and tender without turning gummy.
- One-bowl friendly: Minimal dishes, simple steps, and it comes together fast.
- Balanced sweetness: Just enough sugar to highlight the banana without overpowering it.
- Reliable structure: A mix of baking soda and a little baking powder gives an even rise with no sinkhole.
- Easy to customize: Add nuts, chocolate chips, or spices without throwing off the texture.
What You’ll Need
- 3 large ripe bananas (about 1 1/3 to 1 1/2 cups mashed; the spottier the better)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup neutral oil (canola, vegetable, or light olive oil)
- 2 large eggs (room temperature if possible)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1/2 cup mix-ins (optional): chopped walnuts, pecans, or chocolate chips
- For the pan: butter or nonstick spray and a strip of parchment for easy removal
Step-by-Step Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the long side with a parchment sling.
This makes lifting the loaf out a breeze.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You want about 1 1/3 to 1 1/2 cups of mash.
- Whisk in wet ingredients: Add the granulated sugar, brown sugar, oil, eggs, and vanilla. Whisk until the mixture looks cohesive and glossy.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
This helps distribute the leaveners evenly.
- Bring it together: Add the dry ingredients to the banana mixture. Stir gently with a spatula until the flour disappears. Do not overmix—a few streaks are okay.
- Add mix-ins (optional): Fold in nuts or chocolate chips. Keep the folding minimal to protect the crumb.
- Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top.
If you like, sprinkle a little sugar on top for a delicate crust.
- Bake: Place on the center rack and bake for 55–65 minutes. The loaf is done when a skewer inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool properly: Let the loaf rest in the pan for 10–15 minutes, then lift it out to a wire rack. Cool at least 45 minutes before slicing to lock in moisture.
- Slice and enjoy: Use a serrated knife for clean slices.
Serve warm, at room temperature, or lightly toasted with butter.
Keeping It Fresh
- Room temperature: Wrap tightly in plastic or store in an airtight container. It stays soft for 2–3 days.
- Refrigerator: For longer storage (up to a week), wrap well and refrigerate. Warm slices briefly in the microwave or toaster oven.
- Freeze: Wrap the whole loaf or individual slices in plastic, then foil.
Freeze up to 3 months. Thaw at room temperature or reheat directly from frozen.
- Moisture tip: Slip a piece of parchment between slices before freezing so you can pull out one at a time without sticking.
Why This Is Good for You
- Real fruit: Bananas add potassium, vitamin B6, and natural sweetness, so the loaf tastes rich with less reliance on sugar.
- Satisfying snack: The balance of carbs and fats helps keep you fuller than a typical pastry.
- Customizable nutrition: Adding nuts bumps up protein and healthy fats; swapping part of the flour for whole wheat adds fiber.
- Less waste: Overripe bananas get a second life, which is good for your budget and reduces food waste.
What Not to Do
- Don’t overmix: Stirring too much builds gluten and makes the loaf tough and rubbery.
- Don’t guess on doneness: If the center is underbaked, the loaf can collapse as it cools. Test with a skewer in the center.
- Don’t use underripe bananas: Green or just-yellow bananas won’t mash well and won’t deliver that deep flavor.
- Don’t slice too hot: Cutting immediately releases steam and dries out the crumb.
Let it set.
- Don’t pack the flour: Spoon and level your flour or weigh it. Packed flour leads to a dry loaf.
Recipe Variations
- Brown Butter Banana Bread: Swap the oil for 1/2 cup browned butter (cooled). Adds nutty, caramel notes.
- Whole Wheat Boost: Replace 3/4 cup all-purpose flour with whole wheat flour.
Add 1–2 tablespoons milk if the batter feels too thick.
- Nutty Crunch: Fold in 1/2–3/4 cup chopped walnuts or pecans. Toast them first for extra flavor.
- Chocolate Chip: Add 1/2 cup semisweet or dark chocolate chips. Sprinkle a few on top before baking.
- Cinnamon Swirl: Mix 2 tablespoons sugar with 1 teaspoon cinnamon.
Layer half the batter, sprinkle the cinnamon sugar, then add the rest of the batter and swirl.
- Dairy-Free: The base recipe already uses oil, so it’s naturally dairy-free. Just grease the pan with oil or a dairy-free spray.
- Mini Loaves or Muffins: Bake batter in 3 mini loaf pans (30–40 minutes) or a 12-cup muffin tin (18–22 minutes). Check early.
FAQ
How ripe should the bananas be?
Bananas should be very ripe with lots of brown spots and a soft texture.
The more speckled they are, the sweeter and more flavorful your bread will be.
Can I use frozen bananas?
Yes. Thaw them completely and drain excess liquid, then mash and measure. Frozen bananas often give even stronger banana flavor.
Can I reduce the sugar?
You can cut the total sugar by 2–4 tablespoons without hurting the texture much.
Keep in mind, bananas vary in sweetness, so taste the batter and adjust next time if needed.
What if I don’t have brown sugar?
Use all granulated sugar and add 1 teaspoon of molasses if you have it. If not, plain granulated sugar works fine—the flavor will be a bit lighter.
Why did my banana bread sink in the middle?
Usually it’s underbaked or the leaveners were off. Make sure your baking soda and powder are fresh, measure accurately, and bake until a skewer comes out with just a few moist crumbs.
Can I make it gluten-free?
Yes, use a good 1:1 gluten-free flour blend that includes xanthan gum.
The texture will be slightly different but still moist and tender.
How do I get taller, bakery-style slices?
Use a standard 9×5-inch pan, avoid overmixing, and bake on the center rack. For a higher dome, slightly mound the batter in the center and don’t open the oven door early.
Final Thoughts
Classic banana bread doesn’t need tricks to be great—just ripe bananas and a solid method. This loaf is moist, dependable, and easy to make on a weekday or a lazy Sunday.
Keep the basics in mind, then make it your own with nuts, chocolate, or warm spices. Slice it thick, share if you want, and enjoy the kind of comfort only a simple homemade loaf can bring.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the long side with a parchment sling. This makes lifting the loaf out a breeze.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You want about 1 1/3 to 1 1/2 cups of mash.
- Whisk in wet ingredients: Add the granulated sugar, brown sugar, oil, eggs, and vanilla. Whisk until the mixture looks cohesive and glossy.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. This helps distribute the leaveners evenly.
- Bring it together: Add the dry ingredients to the banana mixture. Stir gently with a spatula until the flour disappears. Do not overmix—a few streaks are okay.
- Add mix-ins (optional): Fold in nuts or chocolate chips. Keep the folding minimal to protect the crumb.
- Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. If you like, sprinkle a little sugar on top for a delicate crust.
- Bake: Place on the center rack and bake for 55–65 minutes. The loaf is done when a skewer inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool properly: Let the loaf rest in the pan for 10–15 minutes, then lift it out to a wire rack. Cool at least 45 minutes before slicing to lock in moisture.
- Slice and enjoy: Use a serrated knife for clean slices. Serve warm, at room temperature, or lightly toasted with butter.
Tried this recipe?
Let us know how it was!Looking for more ideas?
If you need dinner on the table fast, explore our Quick & Easy category.
If you’re craving new flavors, take a look at our World Cuisine category.
If you want something lighter but still satisfying, visit our Healthy & Light category.
If you’re in the mood for a treat, find something sweet in our Sweets & Desserts category.
If you like to plan ahead, get inspired in our Meal Prep & Planning category.
If you’re keeping it low carb and still want satisfying meals, explore our Keto Weight Loss category.
And if you’d like to browse everything in one place, explore All Recipes.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.