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How to Make Banana Bread (Step-by-Step): A Detailed Guide

This step-by-step banana bread guide shows you how to make a moist, flavorful loaf using ripe bananas. It includes ingredient notes, mix-in options, and troubleshooting tips so your bread bakes evenly and doesn’t sink in the middle.

What you’ll need

Ingredients (1 loaf)

  • 3 very ripe bananas, mashed (about 1 1/2 cups)

  • 1/3 cup melted butter (or neutral oil)

  • 3/4 cup granulated sugar (or 1/2 cup for less sweet)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • Optional: 1 tsp cinnamon

  • Optional mix-ins: 1/2–1 cup chocolate chips or chopped nuts

Tools

  • 9x5-inch loaf pan

  • Mixing bowls + whisk/spatula

  • Parchment paper (optional, for easy removal)

Step-by-step instructions

Step 1: Preheat and prep the pan

Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2: Mix wet ingredients

In a bowl, mash bananas. Whisk in melted butter, sugar, eggs, and vanilla until combined.

Step 3: Add dry ingredients

Sprinkle flour, baking soda, salt, and cinnamon (optional) over the wet mixture. Fold gently just until no dry streaks remain. Don’t overmix—overmixing can make banana bread dense.

Step 4: Add mix-ins (optional)

Fold in chocolate chips or nuts if using. Pour batter into the prepared pan and smooth the top.

Step 5: Bake

Bake 50–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent loosely with foil for the last 15 minutes.

Step 6: Cool

Cool in the pan 10–15 minutes, then remove and cool completely on a rack before slicing for the cleanest slices.

Troubleshooting + pro tips

  • Sinking middle? Don’t overmix, and make sure it’s fully baked before removing.

  • Dry bread? Measure flour by spooning into the cup (don’t pack) and avoid overbaking.

  • Extra flavor: brown the butter before mixing for a deeper, nutty taste.

Storage

Wrap and store at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze slices up to 2 months.

 
 
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