Make the most irresistible banana bread with spotty bananas and basic pantry staples
Key takeaways:
- Uses 3-4 very ripe bananas for maximum natural sweetness
- Simple mixing method perfect for beginners
- Ready in under 90 minutes
- Makes one 9-inch loaf (8 generous slices)
Why This Recipe Works
Nothing beats the smell of freshly baked banana bread wafting through your kitchen. When you spot those overripe bananas on your counter, don’t toss them – they’re perfect for making this moist, flavorful bread. This recipe turns those spotted bananas into a tender, sweet loaf that’s perfect for breakfast or snacking.
Time Requirements
- Prep Time: 15 minutes
- Bake Time: 60 minutes
- Total Time: 1 hour 15 minutes (plus cooling)
Equipment Needed
- 9-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Fork for mashing bananas
Ingredients
Main Ingredients:
- 3-4 very ripe bananas (about 1½ cups mashed)
- ⅓ cup melted butter
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Optional Mix-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ teaspoon ground cinnamon
Step-by-Step Instructions
Before You Start
- Gather all ingredients and equipment:
- Place all ingredients on your counter
- Make sure eggs and butter are at room temperature
- Check that you have all required tools
- Clear workspace for easy movement
- Prepare your workspace:
- Clear and clean your countertop
- Wash your hands thoroughly
- Put on an apron if you have one
- Have a kitchen towel nearby for spills
Oven and Pan Preparation
- Position your oven rack:
- Open oven and locate the center rack position
- Move rack to center position if needed
- This ensures even baking throughout the loaf
- Preheat the oven:
- Set temperature to 350°F (175°C)
- Allow at least 10-15 minutes for full preheating
- Most ovens will beep or light up when ready
- Prepare your loaf pan:
- Take your 9-inch loaf pan
- Grease entire inside with butter or cooking spray
- Don’t forget the corners and sides
- Cut parchment paper to fit, leaving 2-inch overhang on long sides
- Press paper into pan, smoothing out wrinkles
- Grease the parchment paper lightly
Banana Preparation
- Select and prepare bananas:
- Choose bananas with brown spots on skin
- Peel bananas carefully
- Place peeled bananas in medium bowl
- Break into smaller chunks with your fingers
- Mash the bananas:
- Use a fork to mash bananas
- Press and drag fork through banana chunks
- Continue until mostly smooth
- Small lumps are okay – these add flavor
- Measure exactly 1½ cups of mashed banana
- Set aside any extra for another use
Mixing Wet Ingredients
- Prepare the butter:
- Melt butter in microwave or on stovetop
- If using microwave, heat in 15-second intervals
- Let cool slightly (about 5 minutes)
- Pour melted butter over mashed bananas
- Combine wet ingredients:
- Add ½ cup sugar to banana-butter mixture
- Mix well with wooden spoon or spatula
- Crack egg into small bowl first to check for shells
- Add egg to mixture
- Mix until egg is fully incorporated
- Add 1 teaspoon vanilla extract
- Stir everything until well combined
Mixing Dry Ingredients
- Prepare dry ingredients:
- Take your large mixing bowl
- Add 1½ cups all-purpose flour
- Add 1 teaspoon baking soda
- Add ¼ teaspoon salt
- Take your whisk
- Whisk ingredients together for 30 seconds
- This removes lumps and combines everything evenly
Combining Wet and Dry Ingredients
- Create the batter:
- Make a well (hole) in center of dry ingredients
- Pour wet ingredient mixture into well
- Using wooden spoon or spatula, start mixing from center
- Gradually incorporate dry ingredients
- Mix just until no dry flour is visible
- Stop mixing as soon as ingredients are combined
- Batter will be thick and slightly lumpy
- Scrape sides of bowl with spatula
- Add optional ingredients (if using):
- Pour in nuts or chocolate chips
- Use spatula to fold in gently
- Only stir 3-4 times to distribute
Baking Process
- Transfer batter to pan:
- Scrape batter into prepared loaf pan
- Use spatula to spread evenly
- Smooth top gently
- Tap pan gently on counter 2-3 times to remove air bubbles
- Bake the bread:
- Place pan in center of preheated oven
- Set timer for 55 minutes
- Do not open oven door for first 45 minutes
- At 45 minutes, check color of bread
- If browning too quickly, cover loosely with foil
- Test doneness at 55 minutes with toothpick in center
- Toothpick should come out clean or with few crumbs
- If wet batter on toothpick, bake 5 minutes more
- Edges should be golden brown
- Top should spring back when lightly pressed
Cooling and Storage
- Initial cooling:
- Remove pan from oven using oven mitts
- Place pan on heat-safe cooling rack
- Set timer for 10 minutes
- Do not attempt to remove bread yet
- Remove from pan:
- After 10 minutes, run knife around edges
- Grip parchment paper overhangs
- Lift bread out of pan carefully
- Place on cooling rack
- Peel off parchment paper gently
- Allow to cool completely (about 1 hour)
- Storage preparation:
- Ensure bread is completely cool
- Cut with serrated knife using gentle sawing motion
- Store in airtight container or wrap well
- Label with date if freezing
Troubleshooting Tips
- Bread not rising: Check if baking soda is fresh
- Too dense: Avoid overmixing the batter
- Uneven baking: Rotate pan halfway through baking
- Burnt edges: Cover with foil if browning too quickly
Variations
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour
- Nutty: Add ½ cup chopped walnuts or pecans
- Chocolate Chip: Fold in ½ cup chocolate chips
- Cinnamon Swirl: Layer batter with cinnamon-sugar mixture
Storage Instructions
- Room temperature: Wrap well, keeps 3-4 days
- Refrigerator: Up to 1 week in airtight container
- Freezer: Wrap tightly, keeps up to 3 months
Safety Notes
- Always check doneness with clean toothpick
- Let pan cool before handling
- Keep away from hot oven surfaces
- Wash hands after handling raw egg
Pro Tips
- Bananas should have brown spots for best flavor
- Room temperature ingredients blend better
- Don’t overmix – some small lumps are okay
- Let cool completely before slicing
Recipe makes 1 loaf (8 slices)
Dietary Notes:
- Contains gluten, dairy, and egg
- Nuts optional – omit for nut-free version
- Not suitable for vegan diets without modifications
