Description
Got a few overripe bananas on the counter? Perfect — you’re halfway to one of the best homemade treats ever. This moist banana bread is simple, reliable, and packed with cozy flavor. It’s great for breakfast, snacks, or dessert, and it doesn’t require any fancy equipment — just a bowl, a spoon, and a loaf pan.
Ingredients
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3 very ripe bananas, mashed
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½ cup (113 g) unsalted butter, melted and cooled
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¾ cup (150 g) brown sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1½ cups (190 g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon (optional but recommended)
Optional add-ins (choose one or mix):
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½ cup chocolate chips
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½ cup chopped walnuts or pecans
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¼ cup shredded coconut
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment.
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Mash bananas in a large bowl until mostly smooth (a few small lumps are fine).
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Mix wet ingredients
Stir in melted butter, brown sugar, eggs, and vanilla until well combined. -
Add dry ingredients
Add flour, baking soda, salt, and cinnamon. Gently fold with a spatula just until no dry flour remains. Do not overmix. -
Fold in extras if using (chips or nuts).
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Transfer to pan and smooth the top.
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Bake 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool in the pan for 10 minutes, then remove and cool fully on a rack before slicing (if you can wait!).
Notes
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Use very ripe bananas — dark spots mean more sweetness and stronger flavor.
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If your bananas aren’t ripe, bake them (unpeeled) at 300°F / 150°C for about 15–20 minutes until dark. Cool, then use.
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Don’t overmix after adding flour — this keeps the loaf tender, not dense.
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If the top browns too fast, loosely cover with foil for the last 15 minutes.
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For extra moisture, replace 2 tablespoons of butter with yogurt or sour cream.