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Best Banana Bread

Best banana bread with a one-bowl mash-and-fold method for a deeply golden loaf and impossibly moist crumb. This classic banana bread bakes until the top is caramelized and a toothpick tests clean.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 very ripe bananas Mashed until smooth with a few small lumps for texture.
  • 0.3333333 cup unsalted butter Melted and slightly cooled so it doesn’t cook the egg.
  • 0.75 cup sugar Adds sweetness and helps the top crust caramelize.
  • 1 large egg Room temperature for easier mixing.
  • 1 tsp vanilla extract Stirs in for warm flavor.
  • 1.5 cup all-purpose flour Stir just until no dry streaks remain.
  • 1 tsp baking soda Leavening for lift and tender crumb.
  • 0.5 tsp salt Balances sweetness.
  • 0.5 tsp cinnamon Adds classic banana bread warmth.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan and set it aside.
  2. Melt the unsalted butter and whisk it directly into the mashed very ripe bananas in a large bowl.
  3. Stir in the sugar, large egg, and vanilla extract until the mixture looks smooth and evenly combined.
  4. Sprinkle the all-purpose flour, baking soda, salt, and cinnamon over the banana mixture, then fold until no dry streaks remain.
  5. Pour the batter into the prepared 9x5 loaf pan and smooth the top so it bakes evenly.
  6. Bake for 60–70 minutes at 350°F until the top is deeply golden and a toothpick comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 10 minutes so it sets and the crumb firms up.
  2. Turn the loaf out onto a rack and do not slice until slightly cooled, or the crumb will fall apart.

Notes

For the most caramelized top crust, bake until truly deeply golden rather than just lightly brown. Store tightly wrapped at room temperature for 2–3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a simple dietary swap, replace 1:1 with a gluten-free all-purpose flour blend that includes xanthan gum for similar sliceable results.