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Ripe Banana Bread Loaf Recipe
Quick banana bread recipe using ripe bananas, pantry staples and step-by-step instructions for a moist loaf.
Banana bread is a moist, quick loaf made by blending mashed overripe bananas with pantry staples such as all-purpose flour, granulated sugar, eggs, butter (or oil), and a chemical leavening agent like baking soda. The batter often incorporates vanilla extract, a pinch of salt, and warm spices—most commonly cinnamon—to enhance flavor, while optional add-ins such as chopped nuts or chocolate chips provide additional texture. Requiring no yeast or proofing time, this recipe can be mixed in minutes and baked until the crust is golden and a toothpick emerges clean from the center. Banana bread is popularly served warm or at room temperature for breakfast, as an afternoon snack, or as a simple dessert, and it is widely appreciated for turning surplus ripe bananas into a comforting, sliceable treat.
Ripe Banana Bread Loaf Recipe
Built for convenience, this one-bowl batter is famously forgiving—tackle gluten-free flour, dairy-free fats, or a handful of mix-ins without jeopardizing texture. The finished loaf keeps moist for several days and freezes beautifully, making it a strategic bake for busy weeks or unexpected guests.
Prep Time
15 minutes
15 minutes
Cook Time
60 minutes
60 minutes
Total Time
135 minutes
135 minutes
Ingredients
all-purpose flour
baking soda
salt
ground cinnamon (optionnal)
ripe bananas
unsalted butter (melted)
granulated sugar
eggs
vanilla extract
chopped nuts or chocolate chips (optionnal)
Method
Preheat the oven to 350°F or 175°C
- Grease a 9-by-5-inch loaf pan
- Dust the greased pan lightly with flour
- Whisk flour, baking soda, salt, and optional cinnamon in a small bowl
- Mash the peeled ripe bananas in a large mixing bowl until mostly smooth
- Stir melted butter into the mashed bananas until blended
- Add granulated sugar to the banana mixture and mix until combined
- Beat in one egg until fully incorporated
- Beat in the second egg until fully incorporated
- Stir vanilla extract into the wet mixture
- Add the dry ingredients to the wet mixture
- Fold the batter gently until no dry streaks remain
- Fold in chopped nuts or chocolate chips if using
- Scrape the batter into the prepared loaf pan
- Smooth the top of the batter with a spatula
- Place the pan on the center rack of the preheated oven
- Bake until a toothpick inserted in the center comes out clean, about 55 to 65 minutes
- Lay a sheet of foil loosely over the loaf if the top browns too quickly
- Transfer the pan to a wire rack when baking is complete
- Let the loaf cool in the pan for 10 minutes
- Run a thin knife around the edges of the bread
- Invert the pan to release the loaf onto the rack
- Turn the loaf right side up on the rack
- Cool the bread completely before slicing and serving
Nutrition (whole recipe)
Calories
2700 kcal Protein
36 g Fat
104 g Carbs
420 g Fiber
15 g Sugar
243 g
2700 kcal Protein
36 g Fat
104 g Carbs
420 g Fiber
15 g Sugar
243 g
Notes
For deeper flavor, roast the whole bananas (skin on) at 350°F/175°C for 15 minutes, cool, then peel and mash—this caramelizes their sugars for a richer, jammy sweetness. Brown the melted butter until nutty and amber before whisking it in; the toasty notes pair perfectly with the banana. Finish by scattering a tablespoon of coarse turbinado sugar over the batter just before baking for a delicate, crackly crust.
why this recipe
This banana bread recipe earns a place in your baking repertoire because it transforms humble, overripe bananas into a loaf that’s astonishingly moist, delicately sweet, and aromatic with warm hints of vanilla and cinnamon. The batter comes together in minutes, yet the result tastes like something that required an afternoon’s effort, thanks to balanced ingredients that let the fruit’s natural sugars caramelize into a golden, tender crumb. Whether enjoyed warm from the oven or toasted for breakfast the next day, each slice delivers comforting flavor and bakery-quality texture without complicated steps, making this a reliable treat you’ll want to bake again and again.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute the all-purpose flour with a gluten-free blend without compromising the texture of the banana bread?
Yes—swap the all-purpose flour for an equal amount of a cup-for-cup gluten-free baking blend that already contains xanthan or guar gum; it will yield a loaf that’s just as moist and tender. If your blend lacks a binder, add about ½ teaspoon xanthan gum per cup of flour and begin checking for doneness 5 minutes early, as gluten-free batters can bake slightly faster.
How should I store banana bread to keep it moist, and how long will it stay fresh?
Let the loaf cool completely, then wrap it snugly in plastic wrap or store it in an airtight container at room temperature to prevent moisture loss without trapping excess condensation. Stored this way, banana bread remains moist for about 3–4 days on the counter, or up to 3 months if double-wrapped and frozen.
Can I cut back on the sugar or swap in a natural sweetener without affecting the loaf’s texture?
You can safely reduce the granulated sugar by about 20–25 % without noticeably altering texture, though the loaf will be less sweet and brown a bit less. If you prefer natural sweeteners, swap in coconut sugar 1:1 or use honey/maple syrup by weight, then subtract roughly 1 tablespoon of other liquid (or add 1 tablespoon flour) to balance moisture so the crumb stays tender.