Banana Bread Recipe

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line with a strip of parchment paper, leaving an overhang to lift the loaf out if desired.

Whisk dry elements

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined. Set aside.

Mash bananas

Peel and place ripe bananas in a large mixing bowl. Mash with a fork or potato masher until mostly smooth with a few small lumps, about 1 cup mashed (2–3 medium ripe bananas).

Combine wet elements

To the mashed bananas add the melted and cooled butter, eggs, milk (or buttermilk), and vanilla extract. Whisk or mix with a spatula until uniformly combined.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon until the flour is just incorporated. Do not overmix—stop when no large streaks of flour remain. Fold in optional mix-ins (chopped nuts and/or chocolate chips) if using, reserving a tablespoon to scatter on top.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved nuts or chips across the surface and, if desired, sprinkle the turbinado sugar for a lightly crunchy top. Bake in the preheated 350°F (175°C) oven for 50–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden brown. Start checking at 50 minutes.

If the top is browning too quickly before the center is set, tent loosely with foil for the remaining bake time.

Remove the loaf from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edges, then lift the loaf out using the parchment overhang (or invert onto the rack). Cool at least another 30 minutes before slicing to finish setting. Serve warm or at room temperature. Store wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.