Bread · Tested at home
The Best Banana Bread
This banana bread is moist, tender, and deeply flavored with ripe bananas and vanilla. The recipe works as one large loaf, smaller gift loaves, or muffins, with optional nuts for extra texture.
Prep15 minutes
Cook60 to 90 minutes
Total1 hour 45 minutes
MakesOne large loaf, about 10 slices
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Heat the oven to 350°F. Grease and flour one 9 by 5 inch loaf pan.
- Beat the butter and sugar in a large bowl until light and creamy. Beat in the eggs one at a time, then mix in the bananas, milk, and vanilla.
- In a separate bowl, whisk the flour, salt, and baking soda. Fold the dry ingredients into the banana mixture just until no dry streaks remain. Fold in the nuts, if using.
- Spread the batter in the prepared pan. Bake for 60 to 75 minutes, checking the center with a toothpick. The loaf is ready when the toothpick comes out with a few moist crumbs but no wet batter.
- Cool in the pan for 15 minutes, then turn the loaf onto a rack and let it cool before slicing.
From Justin’s kitchen
Very ripe bananas give the best flavor. If the top becomes dark before the center is done, cover it loosely with foil for the remaining bake time.