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Banana Bread

Banana bread with a crisp caramelized crust and a soft, tender yellow crumb. Made with overripe bananas for natural sweetness and a quick one-bowl mixing method.
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Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Use very overripe bananas with lots of brown spots; mash until mostly smooth.
  • 1 tbsp lemon juice Helps brighten banana flavor; optional but recommended.
  • 0.5 cup neutral oil Or melted butter for a richer crumb.
  • 0.5 cup granulated sugar Adjust to taste depending on banana sweetness.
  • 2 eggs Room temperature helps the batter mix evenly.
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1 tsp ground cinnamon Optional; adds warm aroma.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Heat oven to 350°F and line a sheet pan for stability during baking. Set a loaf pan aside so it’s ready to fill.
  2. Mash ripe bananas with lemon juice until mostly smooth, leaving a few small lumps. This keeps the banana flavor bold and the crumb tender.
Mix the batter
  1. Whisk oil and granulated sugar together until glossy, then whisk in eggs one at a time. Mix just until combined to avoid a heavy loaf.
  2. Stir vanilla extract into the wet mixture. Add the mashed bananas and fold until you see no dry streaks.
  3. Sprinkle flour, baking soda, fine salt, and ground cinnamon over the batter. Fold gently until the batter looks thick and smooth.
Bake
  1. Pour batter into a greased loaf pan and smooth the top. Bake at 350°F for 25-35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
  2. Rest the loaf in the pan for 10-15 minutes to set the crumb before slicing. Let it cool further to keep the slices from tearing.

Notes

Pro tip: for best banana flavor and caramelized edges, use very ripe bananas and avoid overmixing after adding flour. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a lower-sugar option, reduce granulated sugar to 1/4 cup if your bananas are extremely sweet.