Classic Banana Bread
Moist, fragrant banana bread — the perfect way to use overripe bananas. The simplest recipe for beginners with guaranteed results.
Instructions
Preparation
- 1
Preheat oven to 175°C (350°F). Grease a loaf pan (23×13 cm / 9×5 inch) with butter and dust with flour, or line with parchment.
Mixing
- 2
Mash bananas with a fork in a large bowl. No need for perfect smoothness — small chunks add texture.
- 3
Add melted butter and stir.
- 4
Add sugar, egg, and vanilla. Mix until combined.
- 5
Add flour, baking soda, salt, and cinnamon. Stir only until dry streaks disappear — don't overmix!
- 6
Optionally fold in walnuts.
Baking
- 7
Pour batter into the prepared pan.
- 8
Bake for 55–65 minutes. Bread is done when a skewer comes out clean or with a few moist crumbs.
- 9
Cool in the pan for 10 minutes, then turn out onto a wire rack.
Chef's Notes
The more overripe the bananas, the sweeter and more flavorful the result. You can freeze blackened bananas and use them later. Add 100g chocolate chips for a chocolate-banana version.