Perfect Banana Bread in a Loaf Pan

A moist, tender banana bread made in a classic 9x5 loaf pan — simple enough for weeknight baking and special enough for guests. This recipe uses ripe bananas and an easy stand-mixer method for consistently reliable results.

15 min Prep Time
60 min Cook Time
75 min Total Time
10 Servings
Easy Difficulty

Ingredients

Servings:
10
Nutrition (per serving)
Calories 260 kcal
Protein 4 g
Fat 11 g
Carbohydrates 36 g
Fiber 2 g
💾 Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze individual slices wrapped in plastic and foil for up to 3 months; thaw at room temperature or warm briefly in the oven.

🍳

Best Made With: Stand Mixer

Choose a stand mixer with at least a 4.5-quart bowl and a powerful motor if you plan to bake frequently.

See Our Top Stand Mixer Picks →

Perfect Banana Bread in a Loaf Pan

There’s something timeless about a warm slice of banana bread straight from the oven: fragrant, slightly caramelized edges, and a tender, moist crumb. This recipe focuses on balance — just enough sugar to enhance the bananas’ natural sweetness, a touch of fat for tenderness, and a straightforward mixing method that avoids overworking the batter. Using a stand mixer (or a sturdy whisk) speeds the process and helps you get an evenly mixed, fluffy loaf.

What makes this banana bread special is its forgiving nature. Ripe bananas, a splash of vanilla, and the right oven temperature produce a loaf that’s golden on the outside and soft inside. Whether you make it in a classic 9×5 loaf pan for sandwiches or to slice for breakfast, this formula is designed for consistent results every time.

Choosing the Right Equipment

The right tools make baking easier and more predictable. For this recipe, a reliable oven and a well-fitting 9×5 loaf pan matter most. A stand mixer streamlines creaming and ensures even incorporation of wet ingredients, but you can mix by hand if you prefer.

If you’re shopping for equipment, consider a heavy-gauge 9×5 loaf pan for even browning and easy release — here’s a popular option: 9×5 loaf pan on Amazon. For mixing, a quality stand mixer can be a game changer for frequent bakers: KitchenAid stand mixer on Amazon. A flexible silicone spatula helps you scrape every last bit of batter into the pan: silicone spatula on Amazon.

If you’re new to baking or upgrading your kit, our buying guides can help you choose. Browse our recommendations for beginner-friendly bakeware in Best Baking Sets for Beginners, or compare major mixer brands with the KitchenAid vs Cuisinart Stand Mixers guide.

Why This Method Works

This recipe relies on gentle mixing and ripe bananas to create moisture and flavor without overdeveloping gluten. The sequence — combine dry ingredients separately, cream fat and sugar, incorporate eggs and bananas, then fold the dry mix in — minimizes overmixing and produces a tender crumb. A moderate oven temperature lets the loaf rise steadily while developing a nicely colored crust.

Using a stand mixer keeps the batter light and evenly mixed, but the process is equally forgiving when done with a bowl and whisk. The final resting and cooling period are important: allowing the loaf to cool slightly in the pan and then on a rack ensures clean slices and set crumb.

What to Expect

You’ll get a loaf with a golden-brown crust, pockets of banana flavor, and optional nutty crunch if you add walnuts or pecans. It keeps well for several days and makes a great breakfast, snack, or portable lunchbox treat. Slight variations — stirring in chocolate chips, swapping half the flour for whole wheat, or adding spices like cinnamon and nutmeg — let you tailor the loaf to your taste.

Tips and Variations

  • Use very ripe bananas (lots of brown spots) for the best flavor and natural sweetness; you can freeze overripe bananas and thaw before mashing.
  • Lightly grease and line your loaf pan with parchment paper for clean removal and easy slicing.
  • Add mix-ins like 1/2 cup chopped walnuts, 3/4 cup chocolate chips, or 1/3 cup shredded coconut. Fold them in gently at the end to avoid sinking.
  • For a slightly healthier loaf, swap 1/4 cup of the all-purpose flour for whole wheat, and replace half the butter with Greek yogurt or applesauce; expect a denser crumb.

Final Thoughts

Perfect banana bread is more about technique than complicated ingredients. With a good loaf pan, a reliable oven, and the mixing method described here, you’ll consistently produce a moist aesthetically pleasing loaf. For regular bakers, investing in a quality stand mixer and a few durable pans from a beginner bakeware set makes baking faster and more enjoyable. See our recommended sets in the Best Baking Sets for Beginners guide.

Ready to bake? Scroll down for the printable ingredients and step-by-step instructions.

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.

💡 Pro 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.

💡 Pro 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.

💡 Pro 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 or chocolate chips by hand if using, to avoid overmixing.

💡 Pro 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.

💡 Pro 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.

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