Recipe

Weeknight Banana Bread

A classic banana bread that bakes up moist, warmly spiced, and reliably golden, with one bowl and zero drama. Perfect for using up spotty bananas on a busy night.

By Matt Campbell

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4.8

A freshly baked loaf of banana bread on a wooden cutting board with a few slices cut, ripe bananas nearby, warm kitchen light

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Banana bread is the kitchen equivalent of a comfy hoodie. It is familiar, forgiving, and somehow always the right call, especially on a weeknight when you need something sweet that does not ask for much.

This is a classic banana bread recipe: butter, sugar, eggs, flour, and very ripe bananas doing the heavy lifting. No fancy mixers. No obscure ingredients. Just a loaf that comes out tender in the middle, a little crisp at the edges, and fragrant enough to make the whole house smell like you have your life together.

A mixing bowl filled with mashed bananas and batter, a whisk resting on the side, on a simple kitchen counter

Why It Works

Moist, not gummy: Ripe bananas add sweetness and softness, while proper mixing keeps the crumb tender.
Big banana flavor: A generous amount of banana plus a touch of vanilla and cinnamon makes it taste classic, not bland.
One-bowl friendly: Melt the butter, mash the bananas, and mix right in the same bowl.
Weeknight timing: About 10 minutes of hands-on work, then the oven takes it from there.
Classic texture: A domed top, golden crust, and slices that hold together for lunchboxes and late-night snacking.

Pairs Well With

Storage Tips

Banana bread keeps well, which is great because it somehow tastes even better the next day.

Room temperature (best for 1 to 3 days)

Cool completely, then wrap the loaf or slices tightly in plastic wrap or store in an airtight container.
Add a paper towel under the bread if your kitchen runs humid to help prevent a sticky top.

Refrigerator (up to 5 to 7 days)

Wrap airtight to prevent drying out and picking up fridge smells.
Warm slices for 10 to 15 seconds in the microwave or toast lightly to bring back that just-baked vibe.

Freezer (up to 3 months)

Slice the loaf, then wrap individual slices in plastic wrap and place in a freezer bag.
Thaw at room temperature or microwave a slice in short bursts until soft.

Common Questions

How ripe should the bananas be?

Riper than you think. You want heavy brown spotting or mostly brown peels. That is where the sweetness and strong banana flavor live. If they are still yellow, your loaf will taste more like “sweet bread” than banana bread.

Can I make this without a mixer?

Yes. A whisk and a spatula are perfect. The key is to mix until just combined after adding the flour. Overmixing is how you end up with tough banana bread.

Why did my banana bread sink in the middle?

The usual culprits are underbaking, too much banana, or opening the oven door early. Use the toothpick test near the center. A few moist crumbs are good, wet batter is not. If you like extra certainty, aim for about 200 to 205°F (93 to 96°C) in the center.

Can I add nuts or chocolate chips?

Absolutely. Fold in up to 3/4 cup chopped walnuts or pecans, or 3/4 cup chocolate chips. Tossing them with a teaspoon of flour can help reduce sinking, but it is not a guarantee.

Can I use frozen bananas?

Yes. Thaw completely, then drain off excess liquid if there is a lot. Too much liquid can make the loaf dense or underbaked in the center.

What pan size works best?

A standard 9 x 5-inch loaf pan is the sweet spot. If using an 8 1/2 x 4 1/2-inch pan, the loaf will be taller and may take a bit longer to bake.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5-inch loaf pan
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Fork or potato masher (for bananas)
Cooling rack
Optional: instant-read thermometer

I have a soft spot for recipes that feel like a small win on a Tuesday. Banana bread is exactly that. It starts with those sad, speckled bananas you keep moving around the counter like they are going to fix themselves. Ten minutes later, you have batter. An hour after that, your kitchen smells like butter, warm sugar, and comfort.

My favorite part is the moment you slice it a little too early, steam sneaks out, and you tell yourself it is “quality control.” Classic? Yes. Perfect? Not always. Still gone by morning? Every time.