A banana that looks too far gone for eating out of hand is exactly right for banana bread. As a banana ripens, its starches convert to sugar and its cell walls break down, which means a black-speckled banana is sweeter, softer, and mashes into a wetter puree than a yellow one. That extra sugar and moisture is what gives banana bread its dense, moist crumb, an underripe banana bakes drier and blander every time.
Banana bread also uses the muffin method rather than a creamed-butter method in most home recipes, which means the same rule applies here as with muffins: fold, do not beat, once the flour goes in.
Banana Bread
Serves 4, one 9x5 loaf. Prep 15 minutes, cook 60 minutes.
Ingredients
- 3 very ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 and 1/2 cups all-purpose flour
Method
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x5 loaf pan.
- Mash the bananas well in a large bowl, some small lumps are fine.
- Stir the melted butter into the mashed banana.
- Mix in the sugar, egg, and vanilla.
- Sprinkle the baking soda and salt over the mixture and stir in.
- Fold in the flour just until no dry streaks remain. Do not overmix.
- Pour into the prepared pan and bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan 10 minutes, then turn out onto a rack to cool fully before slicing.
Nutrition (per serving, estimated)
Estimated for one of four servings, a quarter of the loaf, not lab verified.
| Calories | Protein | Carbohydrate | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 420 | 6 g | 68 g | 15 g | 2 g | 290 mg |
Tips and Variations
- Force-ripen bananas: bake unpeeled bananas at 300 degrees for 15 to 20 minutes until the skins blacken if you're short on time.
- Add texture: fold in a half cup of chopped walnuts or chocolate chips with the flour.
- Watch the toothpick spot: test near the center but away from any fruit chunk, a wet banana pocket can read as underdone when the crumb around it is fine.
- Freeze it whole or sliced: banana bread freezes well wrapped tightly, thaw at room temperature.
Frequently Asked Questions
Can I use frozen bananas?
Yes, thaw them fully and drain a little of the excess liquid before mashing, frozen bananas release more water than fresh ones.
Why is my banana bread sunken in the middle?
Usually underbaking, or opening the oven door too early, before the center structure has set.
Why is my loaf dense and gummy?
Overmixing after the flour goes in develops gluten the same way it does in muffins, producing a tighter, gummier crumb.
Can I make this with less sugar?
You can reduce the sugar by a quarter without major structural issues since very ripe bananas already carry a lot of natural sweetness.
Tools for the Job
A pan that releases cleanly matters more here than any technique trick.
- Non-Stick Silicone Bread Loaf Pan for a clean release without sticking or tearing
- Baking Dessert and Pastry Essentials
More Baking and Dessert Recipes
These publish together as a set. The full hub lists all twenty in one place at Baking and Dessert Recipes.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.