Go Back

Best Banana Bread

Best banana bread with a one-bowl method and a deeply caramelized golden top crust. Using very ripe mashed bananas, we bake until a toothpick comes out clean for a moist, dark golden crumb with banana flecks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 very ripe bananas Mash until mostly smooth with a few small lumps for banana flecks.
  • 0.3333333333 cup unsalted butter Melt and cool slightly before mixing in.
  • 0.75 cup sugar Use granulated sugar for a classic loaf.
  • 1 large egg Bring to room temperature if possible for easier mixing.
  • 1 tsp vanilla extract Adds warmth to the banana flavor.
  • 1.5 cup all-purpose flour Spoon and level for best texture.
  • 1 tsp baking soda Helps lift and tenderize.
  • 0.5 tsp salt Balances sweetness.
  • 0.5 tsp cinnamon Optional but adds classic warmth and aroma.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Melt the unsalted butter and whisk it directly into the mashed very ripe bananas in a large bowl.
  3. Stir in the sugar, large egg, and vanilla extract until the batter looks smooth and well combined.
  4. Sprinkle the all-purpose flour, baking soda, salt, and cinnamon over the banana mixture, then fold until no dry streaks remain.
  5. Pour the batter into the prepared 9x5 loaf pan.
  6. Bake for 60–70 minutes at 350°F until the top is deeply golden and a toothpick inserted in the center comes out clean (no wet batter clinging).
  7. Cool in the pan for 10 minutes.
  8. Turn the loaf out onto a rack, and wait to slice until slightly cooled so the crumb holds together.

Notes

Pro tip: use bananas that are very ripe (deep yellow with lots of brown spots) for the most caramelized, banana-forward flavor and naturally moist crumb. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months (thaw overnight in the fridge). Dietary swap: for a lower-sugar option, replace the sugar with a 1:1 baking sugar substitute and expect slightly less browning on the crust.