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Meal Instructions
Specimen #0120·OVEN·Easy

Classic Oven-Baked Banana Bread

Three overripe bananas, one bowl, and a buttery walnut crumb baked into a golden 9x5 loaf with the ideal moist center.

Cook temp
350°F
Total time
70m
REST
15m
Serves
8
PULL AT
200°F
Ingredients
3 medium Overripe Bananas — black-speckled or fully brown peels
1/3 cup Unsalted Butter — melted and slightly cooled
3/4 cup Granulated Sugar
1 Large Egg — room temperature
1 tsp Vanilla Extract
1 tsp Baking Soda
1 pinch Kosher Salt
1 1/2 cups All-Purpose Flour
1/2 cup Chopped Walnuts — optional, plus 2 tbsp reserved for topping
Equipment
9x5-inch Loaf Pan
Large Mixing Bowl
Whisk
Rubber Spatula
Instant-Read Thermometer
DirectionsGet to the point
1Mash 3 overripe bananas. Stir in 1/3 cup melted butter, 3/4 cup sugar, 1 egg, and 1 tsp vanilla.
2Sprinkle in 1 tsp baking soda and pinch of salt, then fold in 1 1/2 cups flour until just combined.
3Optional: fold in 1/2 cup chopped walnuts. Pour into greased 9x5 loaf pan and smooth the top.
4Bake 55-65 minutes at 350°F until a toothpick pulls out clean and internal temp reads 200°F.
Dad pro tip

The freezer is a banana-bread bank. When bananas get too ripe to eat, peel and freeze them in a zip-top bag. Thaw and drain the excess liquid before mashing — thawed bananas release more water and can throw off the batter consistency if you skip that step.

Kid adjustment

Skip the walnuts (many kids reject nuts in baked goods) and fold in 1/2 cup mini chocolate chips instead. Serve slightly warm with a smear of salted butter.

Reheat

Toast slices in a 350°F oven for 3-4 minutes, or in a toaster oven for 2 minutes until edges crisp. Microwave 15 seconds for a soft-warm center without the crunch.

BASIS: Tested in a 9x5 inch metal loaf pan with 3 overripe bananas (about 1 1/4 cups mashed), 1/3 cup melted butter, and 1 1/2 cups all-purpose flour at 350°F on the center rack.265 kcal · 4g protein · 42g carbs · 10g fat
USDA FoodData Central #173946 (banana bread, home recipe)
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