Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 9 × 5-inch (23 × 13 cm) metal loaf pan
- Scale, mixing bowls, whisk, spatula and wire rack
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use very ripe bananas with brown-speckled skins; banana weight matters more than the number of fruits.
- Do not substitute baking powder one-for-one for the baking soda.
Make it work
- A gummy center usually needs more baking or more cooling; check the middle, not only the browned crust.
- If using a glass pan, allow for different browning and check doneness carefully.
Prep 15 min · Cook 65 min · Waiting 60 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 2 cups (240 g) all-purpose flour
- 3 medium ripe bananas, about 1 1/3 cups (300 g) mashed
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 3/4 cup (150 g) granulated sugar
- 2 large eggs (100 g without shells)
- 1/4 cup (60 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1/2 tsp (1 g) ground cinnamon
Step-by-step method
- Prepare the pan
Heat the oven to 350°F (175°C). Grease a 9 × 5-inch (23 × 13 cm) metal loaf pan and line its long sides with parchment. Place a rack in the center; a smaller pan can overflow. - Measure the bananas
Peel and mash the bananas with a fork, then weigh 300 g. Small lumps are fine. Mix the flour, baking soda, salt and cinnamon in a separate bowl so the leavener will be distributed evenly. - Mix the wet ingredients
Whisk the melted, cooled butter with the sugar, eggs, milk and vanilla. Stir in the mashed banana. Butter should feel lukewarm, not hot enough to cook the eggs. - Combine gently
Fold the dry mixture into the wet mixture with a spatula. Stop when no dry flour remains; repeated beating after this point makes the loaf tougher. Scrape into the prepared pan and level the surface. - Bake and check
Bake for 55–65 minutes. Check at 45 minutes and tent loosely with foil if the top is dark. A skewer pushed into the center should show moist crumbs but no fluid batter; add 5-minute intervals if necessary. - Cool before slicing
Leave in the pan for 15 minutes, lift out and cool on a rack for at least 45 minutes. Cut into 10 slices. The waiting time covers this cooling; cutting a hot loaf can compress its crumb.
Cook’s notes
A moist, plain banana loaf with a lightly spiced crumb. No nuts or extra toppings are included in the nutrition estimate.
Storage & reheating
- Cool completely before wrapping. Keep at room temperature for up to 2 days, or freeze individual portions for up to 2 months.
- Thaw covered at room temperature; warm briefly if desired. Discard food showing spoilage.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 255 kcal · Protein 4 g · Carbohydrates 41 g · Fat 8 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.