The Perfect Banana Bread Recipe You’ll Never Want to Change
A classic American bake, this golden-brown banana bread combines three ripe bananas, melted butter, sugar, and flour for a moist, fluffy texture. Baked at 350°F for 60 minutes, the natural pectin in the bananas acts as a binder, while the balanced wet-to-dry ratio ensures a tender crumb and perfect structure. Easy to make, it’s the comforting staple you won’t change.
- Prep Time: 10
- Cook Time: 60
- Total Time: 70
- Yield: 12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 large bananas, very ripe and spotted
1/3 cup (75 g) melted unsalted butter
3/4 cup (150 g) granulated sugar
1 large egg (room temperature)
1 tsp pure vanilla extract
1 tsp baking soda
Pinch of salt
2 cups all-purpose flour
Instructions
Preheat oven to 350°F (180°C)
Line or grease a 9×5-inch loaf pan
Mash the ripe bananas in a large bowl
Mix in melted butter, sugar, egg, and vanilla until combined
In another bowl, whisk baking soda and salt into the flour
Gradually add the dry ingredients to the wet, mixing until just combined (avoid overmixing)
Transfer the batter to the prepared loaf pan
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean
Cool for 20 minutes before slicing into 12 pieces
Notes
Use pure vanilla for best flavor.
Track the 300-gram mark instead of volume if unsure of banana size.
For a vegan version, replace egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use vegan butter.
To check doneness, test with a toothpick; the bread should spring back when lightly tapped.
Store in an airtight container for up to 5 days at room temperature or freeze individual slices.