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Baking
Soft Banana Bread
Golden top, soft center, sweet banana in every slice. A cozy loaf that uses up ripe bananas with pantry basics.
60 MINBanana Bread Recipe Card
Ingredients
- 3 ripe bananas, well mashed
- 1/2 cup butter, melted and cooled slightly
- 3/4 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Steps
- Heat oven to 350F. Line a 9 by 5 inch loaf pan with parchment, leaving handles to lift.
- In a large bowl, whisk bananas, melted butter, sugar, eggs, and vanilla until smooth.
- Sprinkle flour, baking soda, and salt over the top. Stir just until no dry streaks remain.
- Pour batter into the pan and smooth the top.
- Bake 48 to 52 minutes, until deep golden and a toothpick in the center comes out clean.
- Cool in the pan 10 minutes, then lift out and cool fully on a rack before slicing into 10 slices.
Simple Tips
- Use very ripe bananas with brown spots for best sweetness and moisture.
- Mix gently. Over mixing makes the loaf dense.
- Tent with foil at 35 minutes if the top browns too fast.
Storage and Freezer Notes
Keep wrapped at room temperature for 2 days, then move to the fridge for up to 5 days. Warm slices lightly before serving. Freezer: wrap the whole loaf or single slices tightly and freeze up to 3 months. Thaw at room temperature or toast slices from frozen.
Common Questions
Can I reduce the sugar?
Yes. Use 1/2 cup sugar if your bananas are very ripe. The loaf will be less sweet but still soft.
Why did my loaf sink in the middle?
It may need a few more minutes. Check with a toothpick in the very center and cool fully before cutting.
Can I add nuts or chocolate?
Yes. Fold in 3/4 cup chopped walnuts or chocolate chips with the flour.
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