Banana Bread Recipe
Make Banana Bread Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Mix-ins & Toppings (optional)
Pan Prep
Method
Prep
Preheat and prepare pan
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with 1 tablespoon butter or cooking spray; optionally dust with 1 teaspoon flour and tap out excess.
Remove any large lumps from bananas and mash until mostly smooth with some small chunks remaining. Let melted butter cool slightly if just melted.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon (if using). Set aside.
Mix Wet Ingredients
In a large bowl, mash 3 medium ripe bananas with a fork until mostly smooth. Add 2 large eggs and whisk to combine.
Whisk in 1/2 cup melted unsalted butter, 1/4 cup milk or buttermilk, and 1 teaspoon pure vanilla extract until evenly combined. Do not overmix.
Combine Batter
Make a well in the center of the dry ingredients and pour the wet mixture into the dry. Using a rubber spatula, fold gently until just combined and no large streaks of flour remain. The batter should be thick but pourable. Do not overmix to avoid a dense loaf.
If using mix-ins: fold in 1/2 cup chopped nuts and/or 1/2 cup chocolate chips until distributed, leaving some on top if you want a decorative finish.
Bake
Transfer batter to the prepared 9x5-inch loaf pan and smooth the top. Sprinkle with 1 tablespoon turbinado sugar if using for a crunchy top.
Bake in the preheated oven for 55–65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Cool & Serve
Remove the loaf from the oven and let rest in the pan on a wire rack for 10–15 minutes. Run a knife around the edges, then invert the loaf onto the rack and cool completely (about 1 hour) before slicing to ensure clean slices.
Slice and serve at room temperature. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week. To refresh, warm slices briefly in a toaster oven or microwave.
