Classic Banana Bread
Moist, spiced, and reliably perfect
A dependable loaf with simple pantry ingredients. Ripe bananas give natural sweetness while cinnamon adds warmth.
Shopping list
- 4 large very ripe bananas
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 large egg
- 1.5 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
No note
Ingredients
- 4 large Very ripe bananas Mashed
- 1/4 cup Butter Melted
- 1/4 cup Brown sugar
- 1 Egg Large
- 1.5 cups All-purpose flour
- 1/2 tsp Cinnamon Ground
- 1/4 tsp Baking soda
- 1/4 tsp Salt
Method
-
3 min
Preheat oven to 175°C. Line a 23x10cm loaf tin with parchment paper, ensuring it drapes over the sides to make removal easy later.
Tip Parchment prevents sticky bottoms.
-
5 min
Place four very ripe bananas in a bowl. Mash with a fork until mostly smooth with a few small lumps remaining for texture.
Tip Browner bananas make sweeter bread.
-
2 min
Whisk 1/4 cup melted butter and 1/4 cup brown sugar into the mashed bananas until combined. Add 1 large egg and mix until glossy.
Tip No need for perfect incorporation.
-
1 min
In a separate bowl, sift 1.5 cups all-purpose flour, 1/2 tsp cinnamon, 1/4 tsp baking soda, and 1/4 tsp salt. No mixing yet.
Tip Sifting removes clumps quickly.
-
4 min
Pour the dry ingredients into the wet mixture. Stir gently with a spatula until no dry streaks remain. Do not overmix, or the bread becomes tough.
Tip Stop stirring when you see the flour.
-
1 min
Pour the batter into the prepared tin. Use a knife to smooth the top and optionally scatter a small handful of extra sugar on top for crunch.
-
60 min
Bake for 55 to 60 minutes. A skewer inserted into the center should come out clean or with moist crumbs, not raw batter.
Tip Check at 50 minutes if you have a small oven.
-
2 min
Let the loaf rest in the tin for 10 minutes before transferring to a wire rack to cool completely. Slice once fully cooled.
Tip Warm slices can crumble.
Timing
- T-45 min
- Preheat oven to 175°C and line a loaf pan with parchment.
- T-40 min
- Mash bananas and whisk wet ingredients in a bowl.
- T-30 min
- Fold dry ingredients into wet until just combined.
- T-25 min
- Pour into pan and smooth the top.
- T-0 min
- Bake 60 minutes or until a skewer comes out clean.
- T-5 min
- Test doneness; if needed, cover with foil to prevent browning.
- T-0 min
- Cool in pan for 10 minutes, then transfer to a wire rack.
Chef's tips
- Riper bananas are better; they should be heavily speckled with brown.
- Do not overmix the batter after adding flour.
- Check for doneness with a wooden skewer, not a knife.
- The center can dome; this is normal for banana bread.
Swap it
- Butter to oil
- Swap the 1/4 cup butter for 1/4 cup neutral vegetable oil for a moister crumb.
- Egg to flax
- Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water for an egg-free version.
- Flour to whole wheat
- Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
Per serving
- Calories
- ~220 kcal
- Protein
- ~4 g
- Fat
- ~8 g
- Carbs
- ~32 g
- Fibre
- ~2 g
Approximate, per serving.