Moist banana bread

Banana bread is a quick bread: a thick batter, leavened with baking soda, that you stir together in one bowl and bake in a loaf pan. Very ripe bananas do most of the work, giving the loaf its sweetness, its soft crumb and its flavor. This version uses melted butter, so there’s no mixer to get out, and it bakes in about an hour.

Key takeaways

• Use bananas with heavily spotted or mostly black skins. They are sweeter and mash into the batter more smoothly.
• Fold the flour in just until it disappears. Overmixing gives a tough, tight crumb.
• Bake at 350°F for 55 to 65 minutes in a 9x5-inch pan. Start checking the center at 55 minutes.
• Cool the loaf for an hour before slicing so the crumb can set.

Why this recipe works

Most classic banana bread recipes share the same basic proportions: about three bananas (1 1/2 cups mashed), 1/2 cup of butter, 3/4 cup of sugar, one or two eggs and 1 1/2 to 2 cups of flour, with baking soda to lift it. They bake in a 9x5-inch loaf pan at 350°F for roughly 45 to 65 minutes, depending on how wet the batter is. The amounts here follow that pattern.

Bananas are acidic, which is why baking soda is enough on its own: it reacts with the fruit and gives the loaf lift without any baking powder. Melted butter coats the flour and keeps the crumb tender, and a moderate oven lets the center cook through before the crust gets too dark.

Ingredient notes

Bananas. Look for skins covered in brown spots, or mostly black. The fruit should feel soft. Firm yellow bananas taste mild and leave starchy lumps. Measure the mashed fruit: 1 1/2 cups is the target, and a little more or less won’t hurt.

Butter. Melt it, then let it cool for a few minutes so it doesn’t cook the eggs when you stir it in. If you use salted butter, cut the added salt to 1/4 teaspoon.

Sugar. Granulated sugar gives a clean sweetness. Light brown sugar gives a deeper, more caramel-like flavor and a slightly moister crumb. If you’re short on it, see our guide to brown sugar substitutes.

Flour. Spoon the flour into the measuring cup and level it off, or weigh it (210 g). Scooping straight from the bag packs in extra flour, which makes a dry, dense loaf.

Baking soda. It loses strength with age. If your box has been open for more than six months or so, replace it. For how it differs from baking powder, see baking soda vs baking powder.

Tips for a moist loaf

• Ripen bananas fast if you need to. Put unpeeled bananas on a baking sheet in a 300°F oven until the skins turn black and the fruit softens, usually 15 to 30 minutes. Let them cool before you peel and mash them.
• Use frozen bananas too. Thaw them completely and mash them. If a lot of liquid pools in the bowl, pour off the excess so the batter isn’t too wet.
• Mix gently. Once the flour goes in, fold with a spatula only until no dry streaks remain. A few lumps are fine.
• Don’t open the oven early. Wait until the last 15 minutes or so to check, and use the toothpick in the center, not the edge.
• Tent with foil if the top darkens. If the crust is deep brown but the center is still wet, lay a loose piece of foil over the pan and keep baking.
• Let it cool. The loaf keeps cooking from its own heat and sets as it cools. Slicing a hot loaf squashes the crumb.

Don’t taste the batter. It contains raw flour and raw eggs, and both can carry bacteria. The CDC advises against eating raw dough or batter, and the FDA says the same about raw flour. Wash your hands and the bowl after handling the batter.

Variations and substitutions

Nuts or chocolate chips. Fold in 1/2 cup of chopped walnuts, pecans or chocolate chips after the flour. Toss them with a teaspoon of the measured flour first so they don’t sink. Use 1/4 cup of each for a mix.

Sour cream. For a tangier, more tender loaf, use 1 1/4 cups of mashed banana and stir in 1/4 cup of sour cream with the wet ingredients. Check the center a few minutes early.

Brown sugar. Swap all or part of the granulated sugar for packed light brown sugar.

Warm spice. Add 1/4 teaspoon of ground nutmeg with the cinnamon.

Egg-free. Egg swaps change the structure of a quick bread, so test one on its own. Our guide to egg substitutes for baking explains what works in quick breads and cakes.

Storing, freezing and reheating

Room temperature. Let the loaf cool completely, then wrap it tightly or put it in an airtight container. It keeps for up to 3 days. In a warm or humid kitchen, slice only what you’ll eat and keep the rest well covered.

Freezing. Wrap the cooled loaf tightly in plastic wrap, then in foil or a freezer bag, and freeze for up to 3 months. For slices, put a small piece of parchment between them so you can take out one at a time. Thaw a loaf at room temperature, still wrapped.

Reheating. Warm a slice in the microwave for 10 to 15 seconds, or toast it in a skillet over medium-low heat until warm on both sides.

Frequently asked questions

How ripe should bananas be for banana bread?

Choose bananas with many brown spots or mostly black skins that feel soft. They are sweeter and mash more smoothly than yellow ones.

How many bananas do I need?

Three medium bananas give about 1 1/2 cups mashed, which is what this recipe uses. Weigh or measure the mashed fruit if your bananas are unusually large or small.

Why did my banana bread sink in the middle?

The most common causes are an underbaked center, opening the oven door early, or too much banana or too little flour. Bake until a toothpick in the center comes out clean or with a few moist crumbs, and measure the flour carefully.

Why is my banana bread gummy?

Usually it came out of the oven too soon, or it was sliced while still hot. Bake until the center tests done, then let the loaf cool for an hour before cutting.

What size pan should I use?

A 9x5-inch loaf pan is standard, and the bake time here is for that size. A smaller pan makes a deeper loaf that needs longer in the oven, so tent the top with foil and keep checking the center.

Can I make it ahead?

Yes. The loaf keeps for 3 days at room temperature, and it’s easy to freeze whole or in slices for up to 3 months.