The difference between dry banana bread and moist banana bread comes down to two things: how ripe your bananas are and how much you mix the batter. This one-bowl version gets both right, with a loaf that’s dense, tender, and doesn’t need a mixer.
Ingredients
Makes 1 loaf (9×5 inch pan).
- 3 large overripe bananas, mashed — the more brown spots, the sweeter and more flavorful the bread.
- ⅓ cup (75g) melted butter
- ¾ cup (150g) sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1½ cups (190g) all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Mash the bananas in a large bowl until mostly smooth with a few small lumps.
- Stir in melted butter.
- Mix in sugar, egg, and vanilla until combined.
- Sprinkle baking soda and salt over the mixture and stir in.
- Add the flour last, folding gently just until no dry streaks remain. Overmixing develops gluten and makes the loaf tough.
- Pour into the prepared pan and bake for 55–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use bananas that are almost black. Underripe bananas won’t give you the same sweetness or moisture.
- Don’t overmix once the flour goes in. Stir just until combined — a few lumps are fine.
- Test doneness with a toothpick, not just time, since oven temperatures vary.
Common Mistakes
- Using yellow, firm bananas. They won’t mash smoothly or add enough sweetness.
- Overmixing the batter, which leads to a dense, gummy texture instead of a tender crumb.
- Slicing too early, before the loaf has fully cooled and set.
Substitutions and Variations
- Add-ins: ½ cup chopped walnuts, pecans, or chocolate chips folded in at the end.
- Whole wheat swap: Replace up to half the flour with whole wheat for a heartier loaf.
- Dairy-free: Substitute melted coconut oil for butter.
Storage
Store at room temperature, wrapped tightly, for up to 3 days, or refrigerate for up to a week. Freeze whole or sliced for up to 3 months; thaw at room temperature.
Frequently Asked Questions
How many bananas do I need for banana bread?
Three large, very ripe bananas (about 1½ cups mashed) is standard for a single loaf.
Why is my banana bread dense?
Usually overmixing the batter once the flour is added, which develops gluten and makes the crumb tough instead of tender.
Can I use frozen bananas?
Yes — thaw them first and drain off any excess liquid before mashing.
