Classic Banana Bread (The Moist 70-Minute One-Bowl Favorite)

This classic banana bread is a soft, tender quick-bread loaf made with ripe bananas in a single bowl — ready in 70 minutes with no mixer required. It’s the kind of timeless recipe that turns three forgotten, spotty bananas into a golden, bakery-style loaf your whole family will devour. One bowl, pantry staples, and 55 minutes in the oven: that’s all that stands between you and the best banana bread of your life. If you love quick breads, try our Moist Pumpkin Bread, and don’t miss our Salted Caramel Apple Bars for another cozy fall bake.

What You Need

3 large ripe bananas, mashed (about 1 1/2 cups / 360 g)
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) brown sugar, packed
1/4 cup (50 g) granulated sugar
2 large eggs, room temperature
1 teaspoon (5 ml) vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/2 cup (60 g) chopped walnuts, optional

How To Make It

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy lifting.
In a large bowl, mash the ripe bananas with a fork until mostly smooth — a few small lumps are fine. Stir in the melted butter, brown sugar, granulated sugar, eggs, and vanilla until well combined.
Sprinkle the flour, baking soda, cinnamon, and salt over the banana mixture. Fold gently with a spatula until just combined — stop as soon as no dry flour remains. Fold in the walnuts if using.
Pour the batter into the prepared pan and smooth the top. Bake 50-55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely, about 30 minutes.
Slice into 10 slices and serve warm or at room temperature.

Prep: 15 min | Cook: 55 min | Total: 70 min | Servings: 10 slices | Cuisine: American

Tips & Variations

The riper the bananas, the better — skins should be heavily speckled or nearly black. Quick-ripen yellow bananas: bake unpeeled at 300°F (150°C) for 15 minutes until skins turn black.
Don’t overmix — fold the flour in just until it disappears for a tender crumb instead of a dense loaf.
Chocolate chip version: swap the walnuts for 1/2 cup (90 g) chocolate chips.
Bakery-style crust: sprinkle 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon over the batter before baking.
Storage: wrapped airtight at room temperature for 3 days, refrigerated up to 1 week, or frozen in slices for up to 3 months.

Estimated nutrition per serving: ~285 cal | protein 5g | carbs 42g | fat 11g.

Chocolate-chip banana bread loaf and slice

Frequently Asked Questions

Why is my banana bread dry?

Dry banana bread usually means it was overbaked or overmixed. Pull the loaf at 50-55 minutes when a toothpick shows moist crumbs, and fold the batter just until the flour disappears. Very ripe bananas also add extra moisture.

Can I make banana bread ahead of time?

Yes, it keeps well wrapped at room temperature for 3 days or refrigerated for a week. For longer storage, slice and freeze for up to 3 months, then thaw or toast slices as needed.

How do I ripen bananas quickly for banana bread?

Place unpeeled bananas on a baking sheet at 300°F (150°C) for about 15 minutes until the skins turn completely black. Cool, then peel and mash — the heat brings out the natural sugars.

Can I use oil instead of butter?

Yes, swap the melted butter 1:1 for vegetable or coconut oil. Butter gives a richer flavor, while oil makes a slightly moister crumb — both work in this recipe.