AI-generated serving inspiration; not a photograph of a tested recipe.
Very ripe bananas bring both moisture and sweetness to this loaf. Measure the mashed fruit rather than relying on the number of bananas, and fold the flour in gently for a tender crumb.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Overripe bananas find a useful home.
Melted butter keeps mixing simple.
Ingredient notes
Use 1 1/2 cups mashed banana; too much can leave a gummy middle.
The total includes 60 minutes of cooling: 15 minutes in the pan and at least 45 minutes on a rack.
Equipment you’ll need
9-by-5-inch loaf pan
Mixing bowls
Cooling rack
Helpful cooking tips
Check the center rather than the edge with a skewer.
Do not overmix once flour is added.
Make it your own
Variations
Fold in 1/2 cup chopped walnuts or chocolate chips.
Substitutions
Use neutral oil instead of melted butter for a different but moist crumb.
What to serve with it
Serve plain, lightly toasted, or with a thin spread of butter.
Storage, freezing & reheating
In the refrigerator
Cool completely before wrapping. Keep at cool room temperature for up to 2 days, or refrigerate for up to 5 days.
In the freezer
Wrap individual cooled slices and freeze in a sealed bag for up to 2 months. Thaw wrapped at room temperature.
To reheat
Warm a slice briefly in a toaster oven or microwave. Banana bread may also be enjoyed at room temperature.
Frequently asked questions
Can I use frozen bananas?
Thaw them in the refrigerator, mash, and measure the required amount. Stir the banana liquid into the mash before measuring.
Let’s get cooking
Banana Bread
A soft banana loaf with a simple vanilla batter and no mixer required.
Prep time
15 min
Cook time
1 hr 5 min
Total time
2 hrs 20 min
Rest / cool
1 hr
Servings
10
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
9-by-5-inch loaf pan · Mixing bowls · Cooling rack
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 350°F / 175°C. Grease a 9-by-5-inch loaf pan and line it with a parchment sling.
Whisk banana, butter, brown sugar, eggs, and vanilla in a bowl.
In a second bowl mix flour, baking soda, salt, and cinnamon. Fold into banana mixture just until combined.
Scrape into the pan and level the top. Bake 55–65 minutes, covering loosely if needed, until a skewer comes out without wet batter.
Cool in pan 15 minutes, then lift onto a rack. Cool at least 45 minutes before slicing.
Cook’s notes
Check the center rather than the edge with a skewer.
Do not overmix once flour is added.
Store: Cool completely before wrapping. Keep at cool room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat: Warm a slice briefly in a toaster oven or microwave. Banana bread may also be enjoyed at room temperature.
The Everyday Table · https://theeverydaytable.xyz/recipes/banana-bread.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
