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Perfect Banana Bread in a Loaf Pan

Vegetarian
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Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

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Bake ripe bananas into a tender loaf with a golden crust and fragrant banana flavor.

Prep: 15 min Cook: 60 min Approx. total: 1 hr 15 min Serves 10 Easy
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LET’S GET COOKING

Perfect Banana Bread in a Loaf Pan

10 servings
servings

Original recipe: 10 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

Check off ingredients as you go.

Instructions

  1. Preheat and prepare pan

    Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line the bottom with a strip of parchment paper for easy removal.

    Tip: Lightly flour the pan after greasing for added insurance against sticking.

  2. Combine dry ingredients

    In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.

  3. Mash bananas

    In a separate bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Measure out one cup of mashed banana.

    Tip: Very ripe bananas with brown spots yield the best flavor and sweetness.

  4. Cream butter and sugar

    Using a stand mixer fitted with the paddle attachment (or a large mixing bowl and a hand mixer), combine the melted butter and sugar and mix on medium speed until smooth. Add the eggs one at a time, mixing after each addition, then mix in the vanilla.

    Tip: If your butter is hot, let it cool slightly before adding eggs to prevent curdling.

  5. Combine wet ingredients

    Add the mashed bananas and Greek yogurt (if using) to the mixer and mix on low speed until combined. If the batter seems very thick, add up to 2 tablespoons of milk to loosen slightly.

  6. Fold in dry ingredients and mix-ins

    Reduce the mixer to low and add the dry ingredients in two additions, mixing just until incorporated. Fold in the nuts by hand if using, to avoid overmixing.

    Tip: Stop mixing as soon as you no longer see streaks of flour to keep the loaf tender.

  7. Bake the loaf

    Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Rotate the pan halfway through if your oven has hot spots.

    Tip: If the top is browning too quickly, tent lightly with foil for the last 10–15 minutes.

  8. Cool and slice

    Allow the loaf to cool in the pan for 10–15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing. Cooling helps the crumb set for cleaner slices.

Equipment: Stand Mixer buying guide

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Perfect Banana Bread in a Loaf Pan

Estimated nutrition per serving · 1/10 of the defined batch

Calories
256 kcal
Protein
3.9 g
Carbs
37.4 g
Fat
10.4 g
Fiber
1.2 g

One tenth of the loaf. Butter and white sugar selected. No optional yogurt, nuts or extra milk.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Banana & batter tips

Use very ripe bananas for a stronger banana flavor. Mix gently once the flour is added, and use the pan size specified in the recipe.

Serving suggestions

Let the loaf cool before slicing. Chopped nuts or chocolate chips add variety, but avoid treating flour or fat substitutions as guaranteed one-for-one changes.

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