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
- 177°C · preheat
- Total time
- 70 min
- 10 prep · 60 cook · 15 rest
- Pull at
- 200°F
- USDA safe minimum
- Rest
- 15 min
- Before slicing
Banana Bread Recipe · Preppy Kitchen
John Kanell demonstrates mashing ripe bananas, folding into a quick batter, and baking in a loaf pan until golden and springy.
- Target //Cook at 350°F (177°C) for 60 mins.
- Doneness //Pull when internal temperature reaches 200°F (USDA safe minimum). Rest 15 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 3 mediumOverripe Bananas, black-speckled or fully brown peels
- 1/3 cupUnsalted Butter, melted and slightly cooled
- 3/4 cupGranulated Sugar
- 1 Large Egg, room temperature
- 1 tspVanilla Extract
- 1 tspBaking Soda
- 1 pinchKosher Salt
- 1 1/2 cupsAll-Purpose Flour
- 1/2 cupChopped Walnuts, optional, plus 2 tbsp reserved for topping
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Get to the point
- 1
Mash 3 overripe bananas. Stir in 1/3 cup melted butter, 3/4 cup sugar, 1 egg, and 1 tsp vanilla.
- 2
Sprinkle in 1 tsp baking soda and pinch of salt, then fold in 1 1/2 cups flour until just combined.
- 3
Optional: fold in 1/2 cup chopped walnuts. Pour into greased 9x5 loaf pan and smooth the top.
- 4
Bake 55-65 minutes at 350°F until a toothpick pulls out clean and internal temp reads 200°F.
Step by step
Tap a step to cross it offPreheat and Prep the Pan
Preheat oven to 350°F (177°C) with the rack in the center position. Grease a 9x5 inch loaf pan with butter or nonstick spray and line the bottom with a parchment sling.
WhyThe parchment sling lets the loaf lift out cleanly after cooling — no more sad, dented bottoms from prying with a knife.
Mash the Bananas Aggressively
In a large bowl, mash 3 overripe bananas (black-speckled peels required) with a fork until mostly smooth. A few small lumps are fine. You should have about 1 1/4 cups of mash.
WhyThe blacker the banana, the deeper the flavor. Yellow bananas with no spots produce bland, dense bread — always wait for the ugly ones.
Whisk in the Wet Ingredients
Stir 1/3 cup melted butter into the mashed banana. Whisk in 3/4 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract until fully blended and glossy.
WhyLet the melted butter cool for 2 minutes before adding — hot butter will scramble the egg the moment they touch.
Add Leavening and Fold in Flour
Sprinkle 1 tsp baking soda and a pinch of salt evenly over the wet ingredients, then whisk in. Add 1 1/2 cups all-purpose flour and fold with a rubber spatula until just combined — no dry streaks.
WhyOvermixing develops gluten and gives you tough, chewy banana bread. Stop the second the last flour streak disappears.
Fold in Walnuts and Transfer
Gently fold in 1/2 cup chopped walnuts (optional). Pour the batter into the prepared loaf pan and smooth the top with the back of the spatula.
WhyReserve 2 tbsp of chopped walnuts to sprinkle on top before baking — they toast in the oven for a crunchy, bakery-style crown.
Bake Until Deep Golden
60 minBake on the center rack for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and an instant-read thermometer registers 200°F.
WhyIf the top browns too fast around the 40-minute mark, loosely tent with foil to prevent burning while the center finishes.
Cool Before Slicing
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment sling and cool on a wire rack for at least 30 minutes before slicing.
WhySlicing warm banana bread crushes the delicate crumb. Cold-from-the-fridge slices are cleaner, and the flavor actually deepens overnight.
- 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 & toddler 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.
- Serve with
- Warm slice with salted butter or cream cheese · Fresh berries and Greek yogurt · Hot coffee or a tall glass of cold milk
- Reheating
- 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.
- Calories
- 265
- Protein
- 4 g
- Carbs
- 42 g
- Fat
- 10 g
Nutrition source: USDA FoodData Central #173946 (banana bread, home recipe). Cook-time 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.
Frequently Asked Questions
Can I substitute oil for butter?
Yes, use 1/3 cup neutral oil (canola or vegetable). The bread will be slightly more tender but you lose the buttery flavor. Do not use olive oil — the flavor overpowers the banana.
Why is my banana bread gummy in the middle?
Undercooked. The center should hit 200°F internal on an instant-read thermometer — visual toothpick tests alone often read clean while the crumb is still raw.
How do I store banana bread?
Wrap tightly in plastic at room temperature for 3 days, or refrigerate up to 1 week. Freezes beautifully for 3 months — slice before freezing for grab-and-toast portions.
How do you reheat leftover classic oven-baked banana bread without ruining the texture?
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.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 200°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 15 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Warm slice with salted butter or cream cheese, Fresh berries and Greek yogurt, Hot coffee or a tall glass of cold milk.