American · Easy
Easy Banana Bread
A soft banana loaf made with ripe fruit, melted butter, and a bowl-and-spoon batter.
- Prep
- 15 mins
- Cook
- 55 mins
- Total
- 100 mins
- Servings
- 10
Total includes 30 minutes of cooling; allow longer before wrapping.
About this recipe
This banana bread is built around a measured 1 1/4 cups of mashed banana, so the loaf stays moist without becoming heavy in the center. Melted butter keeps the mixing simple, yogurt adds tenderness, and the batter comes together with a whisk and spatula rather than a mixer.
For a visual guide to spotted, brown, and black-peel fruit, see how ripe bananas should be for banana bread, including the signs that mean a banana is spoiled rather than simply ripe.
Why this method works
- Measuring the mashed banana controls the moisture more reliably than counting fruit of different sizes.
- Mixing the wet and dry ingredients separately distributes the baking soda before the batter comes together.
- Folding only until the last dry streak disappears limits gluten development and keeps the crumb tender.
Ingredient notes
- Very ripe bananas
- Use fruit with heavily spotted skins for a fuller banana flavor. Mash first, then measure 1 1/4 cups.
- Plain yogurt
- Whole-milk or low-fat plain yogurt both work. Avoid sweetened flavored yogurt, which changes the sugar and flavor balance.
- All-purpose flour
- Spoon flour into the cup and level it rather than packing the cup; excess flour makes a drier loaf.
Simple Home Dish
Easy Banana Bread
- Prep
- 15 mins
- Cook
- 55 mins
- Total
- 100 mins
- Servings
- 10
Total includes 30 minutes of cooling; allow longer before wrapping.
Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 medium very ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup plain yogurt
Instructions
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line the bottom and long sides with parchment.
- Whisk flour, baking soda, and salt in a bowl. In another bowl, whisk bananas, butter, sugar, eggs, vanilla, and yogurt until combined.
- Fold the dry ingredients into the wet mixture just until no dry patches remain. Scrape into the pan and smooth the top.
- Bake for 50–60 minutes, until a skewer inserted into the center comes out without wet batter. If the top darkens early, tent loosely with foil.
- Cool in the pan for 10 minutes, then lift onto a rack and cool for at least 20 minutes before slicing. Let cool completely before wrapping.
Step-by-step notes
- Cool the melted butter until it feels warm rather than hot before whisking it with the eggs.
- Line the long sides of the pan with a parchment sling so the loaf lifts out without tipping.
- A skewer may carry a few moist crumbs, but it should not show shiny, wet batter from the center.
Cooking tips
Make ahead
Mash and measure the bananas up to 1 day ahead and refrigerate them in a covered container. The baked loaf can be cooled completely, wrapped, and frozen whole or in individual slices.
Storage & reheating
Keep the cooled loaf wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individual wrapped slices for up to 2 months.
Variations
Fold in 1/2 cup chopped walnuts or chocolate chips with the last few strokes. Check for nut allergies if sharing.
Keep cooking
Frequently asked questions
Can I use frozen bananas?
Yes. Thaw them in a bowl, drain away excess watery liquid, then mash and measure 1 1/4 cups.
Why is my banana bread gummy in the middle?
Too much banana, packed flour, or slicing while the loaf is hot can all make the center seem gummy. Measure the fruit and flour, bake until no wet batter remains, and let the loaf cool before cutting.
Can I use an 8-by-4-inch loaf pan?
The batter will sit deeper in a smaller pan and may need more time. Do not fill beyond about three-quarters full; use any excess for a muffin and begin checking the loaf at the stated time.