Classic Banana Bread

Ingredients

Dry Ingredients

• 250g (2 cups) All-purpose flour
• 5g (1 tsp) Baking soda
• 3g (½ tsp) Fine sea salt
• 2g (½ tsp) Ground cinnamon

Wet Ingredients

• 4 medium (about 1½ cups mashed) Very ripe bananas
• 115g (½ cup (1 stick)) Unsalted butter
• 200g (1 cup packed) Light brown sugar
• 2 whole (2 eggs) Large eggs
• 60g (¼ cup) Sour cream
• 5ml (1 tsp) Pure vanilla extract

Optional Add-Ins (choose one or combine)

• 75g (¾ cup) Chopped walnuts
• 75g (¾ cup) Chopped pecans
• 100g (½ cup) Chocolate chips

Equipment

Method

Prep Work

Getting organized before you start makes everything go smoother. Banana bread batter comes together fast once you get rolling.

1. Preheat oven. Set your oven to 350°F (175°C). Position a rack in the lower third of the oven. This prevents the top from browning too quickly.
2. Prepare the loaf pan. Grease a 9x5 inch loaf pan with butter or non-stick spray. For easy removal, line the bottom and long sides with a strip of parchment paper, leaving overhang on both sides like handles.
3. Bring ingredients to room temperature. If you haven't already, set out your butter, eggs, and sour cream. Room temperature ingredients blend together much more smoothly.

Tip: If your bananas aren't ripe enough, you can speed things up. Place unpeeled bananas on a baking sheet and bake at 300°F for 15-20 minutes until the skins are black and the bananas are soft.

Mix the Dry Ingredients

Whisking the dry ingredients together distributes the leavening and spices evenly throughout the flour.

1. Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
2. Set aside. Keep this bowl ready to add to the wet mixture later.

Tip: Use the spoon and level method for flour. Fluff the flour with a spoon, spoon it into your measuring cup, then level off with a straight edge. Scooping directly from the bag compacts the flour and gives you too much.

Mash the Bananas

You want the bananas well-mashed but not completely pureed. Some small chunks add nice texture to the finished bread.

1. Peel and mash. Peel the bananas into a bowl. Using a fork or potato masher, mash until mostly smooth with some small chunks remaining.
2. Measure if needed. You should have about 1½ cups of mashed banana. A little more or less is fine.

Tip: You can also mash bananas right in your stand mixer bowl. Break them into chunks, then beat on low speed, gradually increasing to medium until mashed. Transfer to another bowl and continue with the recipe.

Cream the Butter and Sugar

Creaming incorporates air into the batter, which helps create a lighter texture. This step is worth doing properly.

1. Beat butter and sugar. In a large bowl using a hand mixer (or stand mixer with paddle attachment), beat the softened butter and brown sugar together on medium-high speed until light and fluffy, about 3 minutes. The mixture should be noticeably lighter in color and texture.
2. Add eggs. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
3. Add sour cream and vanilla. Beat in the sour cream and vanilla extract until combined.
4. Add mashed bananas. Mix in the mashed bananas on low speed until just combined. The mixture may look slightly curdled at this point. That's normal.

Tip: Don't skip the creaming step or rush it. Those 3 minutes of beating create air pockets that make the difference between dense banana bread and light, tender banana bread.

Combine Wet and Dry

This is where most quick breads go sideways. Overmixing develops gluten and makes the bread tough. Less is more.

1. Add dry to wet. Add the flour mixture to the banana mixture all at once.
2. Fold gently. Using a rubber spatula, fold the dry ingredients into the wet using broad, gentle strokes. Scrape the bottom and sides of the bowl.
3. Stop when just combined. Mix only until you no longer see streaks of dry flour. Some small lumps are fine. Do NOT overmix.
4. Add mix-ins (optional). If using walnuts, pecans, or chocolate chips, fold them in with 2-3 more gentle strokes.

Tip: Count your folds if it helps. You should need no more than 15-20 folds total. The batter should look rough and thick, not smooth.

Bake

Banana bread bakes low and slow at 350°F (175°C) for 55-65 minutes. The center takes longest to cook through, so be patient and test before removing.

1. Fill the pan. Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly and smooth the top.
2. Optional topping. For extra crunch, sprinkle a few tablespoons of raw sugar or additional chopped nuts on top before baking.
3. Set your oven. Confirm your oven is preheated to 350°F (175°C) with the rack positioned in the lower third.
4. Bake undisturbed. Place the pan in the oven and bake for 55-65 minutes. Do NOT open the oven door for the first 45 minutes—this is critical.
5. Check for doneness. After 55 minutes, the bread is done when the top is deeply golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Tent if needed. If the top is browning too quickly before the center is done, tent loosely with aluminum foil for the last 15-20 minutes.

Tip: Quick breads often crack on top. This is normal and actually a sign of good oven spring. The crack should look moist inside, not dry. If you want a prettier top, run a butter knife down the center of the batter before baking to control where it splits.

Cool and Serve

The hardest part of making banana bread is waiting for it to cool. Cut too early and it falls apart. Patience pays off.

1. Initial cooling. Let the bread cool in the pan on a wire rack for 15 minutes. This allows the structure to set.
2. Remove from pan. Using the parchment paper handles (or by running a knife around the edges), carefully lift or turn the bread out onto the wire rack.
3. Cool completely. Let the bread cool completely on the rack, about 30-45 minutes more, before slicing.
4. Slice and serve. Use a serrated knife for clean slices. Serve plain, toasted with butter, or slightly warm.

Wait: PT45M

Tip: Here's a secret: banana bread tastes even better the next day. The flavors meld and deepen overnight. If you can resist eating it all immediately, wrap it up and try a slice tomorrow morning.

Pan Options

This batter works in multiple pan sizes for different occasions.

Standard 9x5 Loaf (recommended)

1. Pour batter. Pour batter into greased 9x5 loaf pan. Smooth top with spatula.
2. Bake. Bake 55-65 minutes at 350°F.

8x4 Loaf Pan

1. Pour batter. Pour batter into smaller 8x4 loaf pan. Batter will mound higher in the pan.
2. Increase bake time. Increase baking time to 60-70 minutes. Check center carefully, smaller pans can trap moisture.

Mini Loaves

1. Divide batter. Divide batter among 3-4 mini loaf pans (5x3 inch). Fill each about ⅔ full.
2. Reduce bake time. Reduce baking time to 35-45 minutes. Great for gifting!

Muffins

1. Fill muffin cups. Line standard muffin tin with paper liners. Fill cups about ¾ full.
2. Bake. Bake 20-25 minutes at 350°F. Makes about 12 muffins.

Proof test: Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Wet batter means it needs more time. A completely clean toothpick on first check might mean it's slightly overbaked.

Baking Methods

Low and slow ensures even baking for moist banana bread.

Oven: 175°C / 350°F. Internal temperature when done: 93-96°C / 200-205°F.

Standard Oven (recommended)

Equipment: 9x5 loaf pan,Rack in lower third position

1. Preheat oven. Preheat oven to 350°F.
2. Position rack. Position rack in lower third of oven.
3. Bake. Bake 55-65 minutes. Tent with foil if browning too fast.
4. Test for doneness. Test with toothpick for doneness.

Convection Oven

Equipment: 9x5 loaf pan

1. Reduce temperature. Reduce temperature to 325°F (convection runs hotter).
2. Bake. Bake 50-55 minutes. Check 5-10 minutes earlier than standard time.
3. Watch carefully. May brown more evenly but watch carefully.

Storage

• Room temperature: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The bread actually tastes better on day 2 once the flavors have melded.
• Frozen: Wrap the whole loaf tightly in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 3 months. You can also freeze individual slices for quick grab-and-go portions. Thaw overnight at room temperature or toast slices directly from frozen.

Frequently Asked Questions

My bananas aren't ripe enough. Can I still make this?

You can, but the bread won't be as flavorful or sweet. To speed up ripening: place bananas on a baking sheet and bake at 300°F for 15-20 minutes until skins are black and soft. Or put them in a paper bag with an apple overnight.

Can I use frozen bananas?

Absolutely! Thaw them at room temperature first, then drain off the excess liquid that accumulates. The bananas will be very mushy, which is perfect. Some liquid is fine, but if there's a lot, pour some off or your bread will be too wet.

My banana bread sank in the middle. What happened?

Usually this means underbaking. The center wasn't fully set before you took it out. Other causes: too much banana, expired baking soda, or opening the oven door too early. Make sure a toothpick comes out clean from the very center.

Can I substitute Greek yogurt for sour cream?

Yes! Plain Greek yogurt works perfectly as a 1:1 substitute. It adds the same moisture and slight tang.

Why is my banana bread gummy or dense?

The most common culprits are overmixing the batter (which develops too much gluten), too much banana, or underbaking. Mix just until the flour disappears, use the amount of banana specified, and bake until a toothpick comes out clean.

Can I make this without eggs?

You can substitute 2 "flax eggs" (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes) or ½ cup unsweetened applesauce. The texture will be slightly different but still delicious.

How do I know when the bread is done?

The top should be deeply golden brown and slightly cracked. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If wet batter clings to the toothpick, keep baking.

Can I double this recipe?

Yes, but bake in two separate loaf pans rather than one large pan. Baking time stays about the same.

Nutrition

Per serving (1 slice (about 85g)): 280 calories, 42g carbohydrates, 4g protein, 11g fat, 1g fiber, 180mg sodium. Makes 12 servings.