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Classic Banana Bread

Classic banana bread with a golden dome, a dark caramelized crust, and a soft, deeply moist yellow crumb. Made with very ripe mashed bananas and baked until a toothpick comes out clean.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 very ripe bananas, mashed Use bananas with dark, speckled skins for the best sweetness.
  • 0.33 cup melted butter Melt and cool slightly before mixing.
  • 0.75 cup sugar Granulated sugar.
  • 1 egg, beaten Beaten egg helps the batter come together.
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 0.25 salt Use a pinch (salt included to balance sweetness).
  • 1.5 cup all-purpose flour
  • 0.5 cup chocolate chips optional Fold in only if using.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and combine
  1. Preheat the oven to 350°F and butter a 4x8-inch loaf pan.
  2. Mash the very ripe bananas, then stir in the melted butter until combined.
  3. Mix in the sugar, beaten egg, and vanilla until the batter looks smooth.
  4. Stir in the baking soda and salt, then fold in the all-purpose flour until just combined, keeping a few small lumps.
  5. Fold in the chocolate chips if using, then pour the batter into the prepared loaf pan.
Bake and cool
  1. Bake for 55–65 minutes at 350°F, until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to finish cooling.

Notes

For the most banana flavor and a naturally sweet loaf, use very ripe bananas with dark, freckled skins. Don’t overmix once the flour goes in—stop when you no longer see dry flour. Store tightly wrapped at room temperature for 2–3 days or in the refrigerator for up to 5 days; freeze for up to 2 months (slice first for easier thawing). For a simple swap, use a 1:1 gluten-free all-purpose flour blend to make it gluten-free.