Banana Bread Recipe
This classic banana bread recipe is moist, tender, and made with simple ingredients — the only basic banana bread recipe you will ever need.
Servings 12 slices
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 3 ripe bananas mashed
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 325°F. Generously spray a 9x5 bread pan with cooking spray, getting into all the sides and crevices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high for 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.½ cup unsalted butter room temperature, 1 cup granulated sugar
- Mix on medium speed, add the eggs one at a time, mixing for 20 secondsfor each egg, scraping down the bowl after each addition.2 large eggs room temperature
- Add the mashed bananas and mix on low until just incorporated.3 ripe bananas mashed
- Add the flour, baking soda, and salt. Mix on the lowest speed just until combined and there are no flour streaks. Do not over-mix!2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- Pour the batter into the prepared pan. Use the back of a spoon to gently even it out, making sure the batter reaches all four corners.
- Bake for 65–70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Start checking at 65 minutes, as baking times can vary by pan.
- Turn off the oven and prop the door open. Let the loaf rest inside for 30 minutes before removing.
- Remove from the oven and let cool completely. Once fully cooled, wrap tightly in plastic wrap and let it rest at room temperature for at least 4 hours — or ideally overnight. The texture and flavor deepen beautifully as it sits, making this one of those rare bakes that's actually better the next day.