I firmly believe banana bread is a treat you can make anytime, anywhere—with a mixer or just a fork, in a loaf pan or muffin tin—whenever you have a few ripe, freckled bananas. I’m convinced that banana bread accounts for at least 50 percent of why bananas exist.
Here’s a simple, forgiving recipe that takes only 10 minutes to whisk together. Be sure to use ripe bananas for the richest, most flavorful bread. After an hour of waiting, as your house fills with the irresistible aroma, you’ll be ready to enjoy a warm slice of homemade banana bread.
INGREDIENTS
- Cooking spray
- 8 tablespoons (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 very ripe medium bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup chopped nuts or chocolate chips (optional)
EQUIPMENT
- 1 8×5-inch loaf pan
- Parchment paper
- Large bowl
- Whisk or fork (if mixing by hand)
- Stand mixer or hand mixer (if using)
- Spatula
INSTRUCTIONS
Preheat the Oven and Prepare the Pan: Set a rack in the bottom third of your oven and preheat to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the sides to create a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes while the oven preheats.
Melt the Butter: Melt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. In a large bowl, combine the melted butter and 1 cup granulated sugar, whisking until fully blended. If you prefer a cake-like texture, soften the butter (do not melt) and cream it with the sugar in a stand mixer until light and fluffy.
Add the Eggs: Crack 2 large eggs into the bowl and whisk until fully combined, creating a smooth mixture.
Add Milk and Vanilla: Whisk in 1/4 cup milk and 1 teaspoon vanilla extract until incorporated.
Mash the Bananas: Peel 3 very ripe bananas and add them to the bowl. Mash them into the batter using the end of your whisk or a fork, depending on your texture preference. For a smooth bread, mash the bananas separately until smooth, then whisk them into the batter.
Add Dry Ingredients: Measure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt into the bowl. Switch to a spatula and gently stir until just combined and no dry flour remains.
Add Optional Mix-ins: If you’re adding nuts or chocolate chips, gently fold 1/2 cup of your choice into the batter.
Pour the Batter into the Pan: Pour the batter into the prepared loaf pan, using the spatula to scrape every bit of batter from the bowl. Smooth the top.
Bake: Bake for 50 to 65 minutes, or until the top is dark brown with some yellow peeking through and a toothpick inserted in the center comes out clean. Start checking around 50 minutes and continue every 5 minutes after that.
Cool in the Pan: Let the loaf cool in the pan on a wire cooling rack for 10 minutes, allowing it to solidify and making it easier to remove from the pan.
Remove from the Pan and Cool Further: Lift the loaf out of the pan using the parchment sling and place it on the cooling rack. Let it cool for another 10 minutes before slicing.
RECIPE NOTES
Banana Muffins: For muffins, line a muffin tin with paper liners, filling each cup about 3/4 full. Bake for about 20 minutes, checking for doneness. This recipe makes 8 to 10 muffins.
Storage: Wrap any leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the loaf in plastic wrap followed by aluminum foil and freeze for up to 3 months.
