Banana Bread

By
Katie Workman
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
Learn about The Spruce Eats' Editorial Process
Updated on 10/30/23
Best Banana Bread

The Spruce Eats

Prep: 15 mins
Cook: 45 mins
Cooking time: 40 mins
Total: 100 mins
Servings: 12 servings
Yield: 1 loaf

Have bananas turning dark and spotted on your kitchen counter? Good for you. Don't toss them, don't hesitate, just grab flour, sugar, and eggs and you're making banana bread. Homemade banana bread really does come together very quickly, and it's hard to imagine a homier snack or treat or brunch offering. Let's face it, banana bread is a very close cousin of cake, and cake is always welcome.

You can make this bread with a standing mixer, but if you do, use the paddle attachment and do not overbeat. Overbeating a quick bread batter results in tough breads and muffins. You want to still see faint streaks of flour and mashed banana. 

See the variation for banana muffins.

Ingredients

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt, or coarse salt

  • 8 tablespoons (1/2 cup) unsalted butter, at room temperature

  • 3/4 cup sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 cup mashed bananas, from about 2 large ripe bananas

  • 1/2 cup buttermilk, heavy whipping cream, or sour cream

  • 1/2 teaspoon grated orange zest, or 1/2 teaspoon ground cinnamon

  • 1/3 cup mini chocolate chips, for sprinkling on top, optional

Steps to Make It

  1. Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan with butter or spray with nonstick cooking spray.

  2. Place the flour, baking soda and salt in a small bowl and whisk to mix. Set the flour mixture aside.

  3. Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using.

  4. Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated. At the end the batter should be barely blended (it will be thick).

  5. Pour the batter into the greased loaf pan. Sprinkle the chocolate chips on top, if desired.

  6. Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes. Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.

Easy Variation: Banana Muffins

This banana bread can become banana muffins in a matter of seconds. Follow the instructions below, just use a regular sized muffin tin instead of a loaf-pan. Place a paper liner in each of the 12 muffin cups and fill them three quarters full of batter. Top with mini chocolate chips if you like, and pop the muffins in the oven for a decreased baking time of 23 to 27 minutes. The muffins are done if they spring back when touched in the center and a toothpick inserted into the center comes out clean. Be sure to let the muffins cool in the tin on a wire rack 5 minutes before turning them out one by one and letting them cool upright on the rack.

Nutrition Facts (per serving)
216 Calories
9g Fat
31g Carbs
4g Protein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 216
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 52mg 17%
Sodium 190mg 8%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 4g
Vitamin C 2mg 9%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 117mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)