Classic Banana Bread
Because everyone needs a good banana bread recipe
Everyone needs a go-to banana bread recipe. This is that recipe. It's endlessly reliable, easy to make, and just the right balance of indulgent and wholesome. With only a quarter cup of butter (or use an oil like coconut or olive if you're feeling virtuous), it leans lighter than many banana breads—but let’s be honest, the full cup of sugar keeps it firmly in the “treat” category. If you want to brown the butter for a more caramelized nutty flavor, read on. Yes, you can reduce the sugar, but let me just say this: sugar adds moisture. And moisture is what gives you that truly tender, deliciously decadent loaf that makes you want to eat the whole thing in one sitting.
Sometimes I make my banana bread plain and simple, other times, I throw in a cup of something fun to make it a little extra. If you want a chocolate banana bread recipe you’ll find one HERE. If you want a banana bread that packs more nutritional punch, I have a high fiber, high protein recipe HERE.
One of my favorite "cheffy" touches: slicing a banana lengthwise and laying it across the top before baking. It caramelizes into this golden, slightly chewy garnishing touch that’s as delicious as it is beautiful.
If you want to make a brown butter banana bread, here’s how to make brown butter:
Melt the 1/4 cup butter in a saucepan over medium-high heat. When it boils, reduce to medium and simmer until foamy. Cook, stirring occasionally and scraping bottom of pan until foam subsides, butter turns golden brown with a nutty smell, and milk solids separate into brown specks that sink to bottom, 2 to 3 minutes. Remove from heat and set aside to cool.
Mix-and-match add-in ideas:
Toasted walnuts or pecans (toasting = deeper flavor)
Shredded coconut, for a tropical vibe
Chocolate chips—classic
Peanut butter chips (a nod to the peanut butter-banana combo)
Quartered strawberries, because bananas and berries are a dream team
Grated zucchini or carrot, for a healthy boost
A shot of rum, if that’s your thing
Dried fruit like apricots, cherries, or prunes
A handful of seeds (pumpkin, flax, sunflower—whatever you have lying around).
Whatever you decide, this recipe is here for you. Just grab those overripe bananas (you know the ones hiding in your freezer), and let’s bake something delicious.
Ingredients:
3-4 very ripe bananas + one extra banana if desired to slice and place on top
1 c sugar + 1 tablespoon to sprinkle over top if desired
2 eggs
1/4 c (half a stick) of unsalted butter, melted - or coconut oil, warmed to liquid state
2 tsp pure vanilla extract
1/2 tsp fine sea salt
1 1/2 c flour
1 tsp baking soda
1 cup of a mix in (optional)
Instructions:
Preheat the oven: Set your oven to 350°F (175°C). Grease a loaf pan with butter or oil and line with parchment paper for easy removal (optional but helpful).
Mash the bananas and sugar: In a large mixing bowl, mash the bananas with a fork or potato masher. Lumps are fine. Stir in the sugar.
Mix the wet ingredients: Whisk in the eggs, melted butter (or oil), vanilla, and salt. Stir until everything is well combined. If you’re adding a wet mix-in, like grated zucchini or carrot, fold it in now.
Add the dry ingredients: Add the flour and baking soda to the wet mixture and stir until just combined. Be careful not to overmix—this is how you keep the loaf tender.
Incorporate mix-ins: Gently fold in any dry mix-ins (nuts, chocolate chips, dried fruit, etc.).
Assemble and bake: Pour the batter into the prepared loaf pan and smooth the top. Slice the extra banana lengthwise and place the halves, cut side up, on top of the batter. Sprinkle the banana with 1 tablespoon of sugar. Bake for 55–60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. (Baking time can vary depending on your loaf pan - toothpick test is the best way to check for doneness!)
Cool and remove: Let the banana bread cool in the pan for at least 15 minutes. To remove, run a knife around the edges, then gently tap the pan on its side to release the loaf.
Enjoy! Slice, serve, and share. Let me know your favorite mix-ins!
Chef’s Tip: Banana bread freezes beautifully. Wrap slices individually in plastic wrap and store in an airtight container for a quick breakfast or snack.
Like it? If so, I’d love for you to share, like ❤️, and let me know what you think. Your feedback is important and can spark many ideas. Thanks so much
I just placed this in the oven! I'm bummed I totally forgot to brown the butter. Perhaps adding a reminder for that option in the step 3 may be helpful for people like me who aren't super organized about baking ( + two kids trying to "help" 🙃).
I grew up knowing that warm banana bread with a swipe of butter is a food of the gods. The brown butter in the recipe means you can skip that slather of butter and still have all the flavor without the calories. This time, we added bran flakes and dates. Superb!