Recipe · USC

This classic banana bread is incredibly moist, simple to make, and perfect for using up overripe fruit.

Classic Banana Bread

Name: Classic Banana Bread
Ingredients: 4 extra-ripe bananas (peeled and mashed); 6 tablespoons unsalted butter (melted and cooled); 1/2 cup light brown sugar (packed); 1/4 cup granulated sugar; 1 large egg (lightly beaten); 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt

American

1 loaf (8–10 slices)75 minutes

Sources: Cross-checked against America's Test Kitchen and Smitten Kitchen

Watch it made

How to make Banana Bread

1 serving

You’ll need

9 items · tap to check off

Make it step by step

7 steps · 70 min of timed cooking

Preheat your oven to **350°F** and grease an **8x4-inch loaf pan** with butter or non-stick spray.
Mix the **mashed bananas** and **melted butter** in a large bowl until combined.
Stir in the **brown sugar**, **granulated sugar**, **egg**, and **vanilla** until the mixture is smooth.
Add the **flour**, **baking soda**, and **salt** to the wet ingredients and stir just until no flour streaks remain.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for **50–60 minutes** until a toothpick inserted into the center comes out with just a few moist crumbs attached.⏱ 60 min
Cool the loaf in the pan for **10 minutes** before transferring it to a wire rack to finish cooling completely.⏱ 10 min

💡

Chef’s tip · Use the **spotted, dark-peeled bananas** that look past their prime, as they provide the most intense sweetness and moisture for your bread.

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