Simple Banana Bread Loaf (Printable)

A moist loaf with tender crumb and rich banana flavor, ideal for everyday baking and casual enjoyment.

# What You Need:

→ Produce

01 - 3 ripe bananas, mashed (approximately 1 1/4 cups)

→ Dairy

02 - 1/2 cup unsalted butter, melted (115 grams)
03 - 1/4 cup milk (dairy or plant-based) (60 milliliters)

→ Pantry

04 - 1 2/3 cups all-purpose flour (200 grams)
05 - 3/4 cup granulated sugar (150 grams)
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Eggs

09 - 2 large eggs, at room temperature

→ Optional Add-ins

10 - 1/2 cup chopped walnuts or pecans (80 grams)
11 - 1/2 cup chocolate chips (80 grams)

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together melted butter and sugar until smooth.
03 - Beat in eggs one at a time, then stir in mashed bananas, milk, and vanilla extract.
04 - In a separate bowl, whisk flour, baking soda, and salt until combined.
05 - Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
06 - Fold in nuts or chocolate chips if desired.
07 - Pour batter into the prepared loaf pan and smooth the top evenly.
08 - Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's foolproof and forgiving—perfect for bakers of any level, and honestly, it's hard to mess up.
  • One loaf feeds a crowd and keeps beautifully in an airtight container, so you always have something warm to share.
  • The moist crumb stays tender even days later, making it ideal for grabbing a slice with morning coffee.
02 -
  • Overmixing is the enemy of tender banana bread. Once you add the dry ingredients, mix only until the streaks of flour disappear—your arm might want to keep going, but resist.
  • Don't skip cooling the loaf completely. It needs that time to set up inside, or you'll end up with crumbly slices that fall apart.
  • Very ripe bananas with lots of brown spots are non-negotiable. They're sweeter and give you deeper flavor and better moisture.
03 -
  • Measure your flour by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag. This prevents compacting and gives you the right ratio every time.
  • If you forget to bring eggs to room temperature, place them in warm (not hot) water for five minutes—it makes a real difference in how smoothly they incorporate.
  • A loaf pan lined with parchment paper eliminates the guesswork of unmolding and ensures your finished loaf looks as good as it tastes.
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