Classic Banana Bread
Moist classic banana bread with ripe bananas, butter, and a crackly top—the forever USA bakery classic for using brown bananas. One bowl, one loaf pan, foolproof crumb that freezes beautifully for meal-prep breakfasts and snacks.
🛒Ingredients
- 3 very ripe bananas (about 1 1/4 cups mashed)
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
- Butter or spray for the loaf pan
🔧Kitchen Tools Needed
- 9×5-inch loaf pan
- Mixing bowl
- Fork or masher
- Whisk
- Toothpick
- Wire rack
📝Instructions
- 1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling if desired.
- 2
Mash bananas in a large bowl. Whisk in melted butter, brown sugar, eggs, and vanilla until smooth.
- 3
Sprinkle flour, baking soda, salt, and cinnamon over the wet mix. Fold gently until just combined. Fold in nuts or chocolate chips if using. Do not overmix.
- 4
Scrape batter into the pan and smooth the top. Bake 55–65 minutes until a toothpick in the center comes out with a few moist crumbs (not wet batter). Tent with foil if browning too fast after 45 minutes.
- 5
Cool in the pan 15 minutes, then turn out onto a rack to cool at least 30 minutes before slicing.
- 6
Store wrapped at room temperature up to 3 days or freeze slices up to 2 months.
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
❓Frequently Asked Questions
How ripe should bananas be?
Very spotted or mostly brown peels mash sweetest and keep the loaf moist.
Can I use oil instead of butter?
Yes—use 1/2 cup neutral oil for a slightly softer crumb.
Why did it sink?
Usually underbaked center or too much banana. Bake until the toothpick test passes.
Chocolate chip version?
Fold in 3/4 cup semi-sweet chips; sprinkle a few on top before baking.
Make muffins?
Divide into a 12-cup muffin tin and bake 18–22 minutes at 350°F.
