Banana Bread

A thrifty American classic that rose with baking soda and leftover fruit, banana bread turns overripe bananas into a tender quick loaf. Warm cinnamon and optional walnuts give this make-ahead bake its cozy, familiar crumb.

Serves 10

Estimate for one serving

• 245 cal
• 3.8g protein
• 34.2g carbs
• 10.7g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 3 medium (about 1 1/2 cups mashed) ripe bananas
• 1/2 cup (1 stick), melted and cooled unsalted butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup (optional) chopped walnuts

Instructions

1. 1Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line with parchment paper for easy removal.
2. 2In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with some small lumps remaining.
3. 3Add the melted butter to the mashed bananas and stir until combined.
4. 4Stir in the granulated sugar, egg, and vanilla extract until the mixture is smooth and well blended.
5. 5In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
6. 6Gradually add the dry ingredients to the wet banana mixture. Stir gently with a spatula until just combined – do not overmix to keep the bread tender.
7. 7If using walnuts, fold in chopped walnuts at this stage, reserving a small handful for sprinkling on top if desired.
8. 8Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved walnuts if using.
9. 9Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
10. 10Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Store at room temperature for up to 3 days or refrigerate up to 5 days.