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The Best Banana Bread Recipe

Ultra-moist, golden-topped banana bread in 65 minutes. One bowl, no mixer, pure craveability.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas about 300g peeled
  • 75 g unsalted butter melted and slightly cooled
  • 150 g granulated sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 180 g all-purpose flour
  • 80 g chopped walnuts or chocolate chips optional

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or line with parchment paper.
  2. Peel the ripe bananas into a large bowl and mash thoroughly with a fork until almost smooth.
  3. Pour the melted butter into the mashed bananas and stir to combine. Add the sugar and mix well. Beat in the egg then stir in the vanilla extract.
  4. Sprinkle the baking soda and salt over the batter and stir to incorporate. Add the flour and fold gently until just combined. Do not overmix.
  5. Fold in walnuts or chocolate chips if using. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
  7. Let the banana bread cool in the pan for 10 minutes then turn out onto a wire rack for at least 20 more minutes before slicing.

Notes

Use very ripe or black bananas for the best flavour. Do not overmix once flour is added. Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.