There is perhaps no aroma more welcoming than a loaf of Classic Homemade Banana Bread browning in the oven. It is the gold standard of “frugal baking”—a recipe designed to turn those forgotten, blackened bananas on your counter into a moist, cake-like treasure. This version is intentionally simple, relying on pantry staples to create a deep, caramelized flavor and a dense, tender crumb. Whether you enjoy it toasted with a smear of salted butter for breakfast or as a late-night snack, this loaf is the definitive answer to comfort food.
Why This Recipe Works
- The “Blacker is Better” Rule: Overripe bananas have higher sugar content and a more intense aroma. As the starches convert to sugar, the fruit becomes liquid-like, providing the moisture needed for a tender loaf without excess oil.
- The One-Bowl Method: By mashing the bananas directly in the mixing bowl and adding ingredients in a specific order, we minimize gluten development (which can make bread tough) and keep cleanup to a minimum.
- Fat-to-Flour Ratio: We use a combination of melted butter for flavor and a hint of oil for longevity, ensuring the bread stays moist for days on the counter.
- Balanced Leavening: A precise amount of baking soda reacts with the acidity in the bananas to create a beautiful, domed rise and a characteristic mahogany crust.
Recipe Details
- Prep Time: 10 Minutes
- Cook Time: 55–65 Minutes
- Total Time: ~1 Hour 15 Minutes
- Yield: 1 Large Loaf (approx. 8–10 slices)
- Difficulty: Very Easy
Ingredients
- 3 Large Overripe Bananas (the more spots, the better!)
- ½ cup Unsalted Butter, melted and slightly cooled
- ¾ cup Granulated Sugar (or half light brown sugar for more moisture)
- 1 Large Egg, beaten
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- A pinch of Salt
- 1 ½ cups All-Purpose Flour
- Optional Mix-ins: ½ cup Chopped Walnuts, Pecans, or Semi-Sweet Chocolate Chips.
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Mash: In a large mixing bowl, mash the peeled bananas with a fork until mostly smooth (a few small lumps are fine for texture).
- Mix Wet: Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla extract. Mix until well combined.
- Incorporate Dry: Sprinkle the baking soda and salt over the mixture and stir. Lastly, gently fold in the flour. Stop mixing the moment you no longer see white streaks of flour.
- Fold (Optional): If using nuts or chocolate chips, gently fold them in now.
- Bake: Pour the batter into the prepared pan. Bake for 55–65 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Conclusion
This Classic Homemade Banana Bread is proof that the best recipes are often the simplest. It transforms “trash” fruit into a gourmet treat that is consistently moist, flavorful, and nostalgic. It’s a reliable, foolproof recipe that belongs in every baker’s repertoire, providing a sweet solution to food waste and a delicious addition to any table.
(FAQ)
Q: My bananas aren’t ripe enough. How can I ripen them fast?
A: Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15–20 minutes until the skins turn black. Let them cool, and they will be perfect for mashing!
Q: Can I make this vegan?
A: Yes! Substitute the melted butter with coconut oil and use a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the chicken egg.
Q: Why did my banana bread sink in the middle?
A: This usually happens if the oven door is opened too early or if the bread is underbaked. Ensure a toothpick comes out clean from the very center of the loaf.
