Classic Banana Bread Recipe
Moist, tender banana bread with a golden crust and warm notes of vanilla, cinnamon, and sweet, ripe bananas that melt in your mouth with each heavenly bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g ripe bananas (about 3 medium bananas)</li><li class="ingredients-single-item">115g unsalted butter, melted and slightly cooled</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">210g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg (optional)</li><li class="ingredients-single-item">100g chopped walnuts or pecans (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9-inch x 5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out later. Lightly grease any exposed parts of the pan with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mash your ripe bananas with a fork until smooth but still with some small chunks for texture. The riper your bananas (with lots of brown spots), the sweeter and more flavorful your bread will be – this is the secret to exceptional banana bread!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the melted butter to the mashed bananas and mix well. Stir in the sugar, eggs, milk, and vanilla extract until everything is thoroughly combined. The mixture might look slightly curdled, but don't worry – this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). This ensures even distribution of the leavening agents and spices throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually fold the dry ingredients into the wet banana mixture using a spatula or wooden spoon. Mix until just combined – overmixing will develop the gluten in the flour and result in a tougher bread. You should still see a few streaks of flour when you stop mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using nuts, gently fold them in now. Pour the batter into your prepared loaf pan and smooth the top with your spatula. For that classic banana bread crack on top, run a butter knife down the center of the batter about 1cm deep – this creates a weak point that allows the bread to expand beautifully as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil after about 30-40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the bread to cool in the pan for 10 minutes – this important rest time helps the structure set. Then, using the parchment paper overhang, lift the bread out and place it on a wire rack to cool completely. Though tempting to cut in right away, allowing it to cool for at least 1 hour will give you cleaner slices and let the flavors develop further.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cooled, slice with a serrated knife. Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze slices wrapped individually in plastic wrap and stored in a freezer bag for up to 3 months. Thaw at room temperature or gently warm in the microwave before enjoying.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I freeze banana bread for later consumption?
Yes, banana bread freezes exceptionally well. Once completely cooled, wrap individual slices in cling film and store in a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave before enjoying for a fresh-tasting treat anytime.
How can I tell when my bananas are ripe enough for baking?
The best bananas for baking have plenty of brown spots or are completely brown. They should feel soft when gently squeezed and smell sweet. These overripe bananas are sweeter and more flavourful than yellow ones, producing a more intense banana flavour in your bread.
What's the secret to achieving that perfect crack on top of banana bread?
The signature crack comes from running a butter knife down the center of your batter about 1cm deep before baking. This creates a natural weak point where the bread will split as it rises. Proper oven temperature and not overmixing the batter also contribute to achieving that classic look.
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