Banana bread is a classic that’s loved all over the world—soft, moist, and packed with rich banana flavor. It’s the kind of recipe that feels homemade in the best way: comforting, easy to whip up, and always a hit whether you’re serving it for breakfast, a snack, or dessert.
One of the best things about banana bread is how forgiving it is. Have a few overripe bananas lying around? Don’t toss them—turn them into something amazing. You don’t need fancy tools or hard-to-find ingredients to get started. With a few baking basics and the right tips, you’ll have a fresh loaf in the oven in no time.
In this guide, we’ll show you exactly how to make banana bread from scratch—even if it’s your first time baking. You’ll also find helpful tips and tool suggestions to make the process smooth and enjoyable.
Ingredients You’ll Need
This recipe makes one standard 9×5-inch loaf of banana bread.
You don’t need anything fancy to make banana bread—just a few pantry staples and, of course, ripe bananas. Here’s everything you’ll need:
Basic Ingredients
- 3–4 ripe bananas (the riper, the better)
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional Add-Ins (for extra flavor)
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans
- 1/4 cup chocolate chips
- Shredded coconut or raisins
Equipment Checklist
You’ll need a few basic tools:
- Mixing bowls
- Whisk or mixing spoon
- 9×5-inch loaf tin
- Measuring cups and spoons
- Fork (for mashing bananas)
- Toothpick or skewer (for doneness test)
Step-by-Step Guide to Making Banana Bread
Ready to bake? Follow these simple steps to create a moist, flavorful banana bread from scratch:
- Preheat Your Oven and Prepare Your Tin: Set your oven to 175°C (350°F) so it heats evenly while you prep.
Grease a 9×5-inch loaf tin or line it with parchment paper for easy removal. (Need a loaf pan? Browse options on our shop.) - Mash the Bananas: In a large mixing bowl, mash 3–4 ripe bananas with a fork until smooth. The riper, the better—they add natural sweetness and moisture.
- Add the Wet Ingredients:
To the mashed bananas, add:
– 2 large eggs
– 1/2 cup (120ml) vegetable oil or melted butter
– 1 teaspoon vanilla extract
Mix well until fully combined. - Combine the Dry Ingredients:
In a separate bowl, whisk together:
– 1 and 1/2 cups (190g) all-purpose flour
– 3/4 cup (150g) sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
Optional: 1/2 teaspoon cinnamon for extra flavor. - Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture. Stir just until combined—don’t overmix!
(Optional: Fold in chopped nuts or chocolate chips here.) - Pour and Bake: Pour the batter into your prepared loaf tin and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
(Tip: If the top browns too quickly, cover loosely with foil halfway through baking.) - Cool and Serve: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice, serve, and enjoy! It’s delicious on its own or with a light spread of butter.
Need measuring tools, mixing bowls, or loaf tins? You’ll find trusted options on our shop—everything you need to bake like a pro.
Tips To Note
Want to take your banana bread from good to amazing? These tried-and-true tips will help you get the texture, flavor, and finish just right.
- Use Very Ripe Bananas: The darker and spottier, the better. Overripe bananas are sweeter and mash more easily, giving your bread that rich, moist texture.
- Don’t Overmix the Batter: Mix until the dry ingredients are just incorporated. Overmixing can lead to a dense or rubbery loaf.
- Check for Doneness Without Guessing: Insert a toothpick or skewer into the center of the loaf. If it comes out clean (or with just a few crumbs), it’s done. If it’s still wet, give it more time.
- Let It Cool Before Slicing: Resist the urge to cut while it’s hot. Letting the loaf cool completely helps it firm up and makes slicing easier and neater.
- Store It Right: Wrap your banana bread in foil or plastic wrap and keep it at room temperature for up to 3 days, or refrigerate for longer. For even longer storage, slice and freeze it!
- Use the Right Tools: A quality loaf pan, measuring cups, and mixing bowls can make a big difference in consistency.
Conclusion
Banana bread is one of those recipes that’s both easy and endlessly rewarding. With just a few simple ingredients and a little time, you can create something warm, moist, and full of flavor—perfect for breakfast, a snack, or sharing with friends and family.
Whether you’re baking for fun or just trying to use up those overripe bananas, this recipe is a great one to have in your kitchen rotation. And if you want to make the process even smoother, be sure to check out our trusted baking tools and essentials at bake.com.ng—everything you need to bake with confidence.
