how to make

Banana Bread

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Banana bread's roots trace back to the Great Depression in the 1930s when resourcefulness led to the creation of recipes to avoid wasting overripe bananas.

The first banana bread recipe appeared in a Pillsbury cookbook in 1933. Its popularity soared as a versatile, simple, and delicious way to use ripe bananas, offering a moist, sweet treat with minimal effort. Over time, variations emerged, incorporating nuts, chocolate chips, or spices. Today, banana bread remains beloved globally for its comforting taste, easy preparation, and the ability to salvage overripe bananas, making it a staple in many households.

Banana bread pairs well with a morning coffee or tea, making it a popular choice for breakfast. Additionally, its portable nature and sweet flavor make it a convenient and satisfying snack throughout the day. Whether sliced for breakfast or enjoyed as a quick pick-me-up in the afternoon, banana bread's adaptability contributes to its widespread appeal.

Image of dish Banana Bread


  • Ripe bananas (soft, mushy, and brown)
  • 1 3/4 cups flour (215g)
  • 1 tsp kosher salt (adjust for fine salt)
  • 1/2 tsp ground cinnamon (optional)
  • 1 tsp baking soda
  • 3/4 cup brown sugar (packed, 150g)
  • 1/2 cup unsalted butter (room temperature)
  • 2 large eggs
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F (175°C).
  2. Bake ripe bananas at 350°F for 10-12 mins until soft; cool and mash.
  3. In a bowl, mix 1 3/4 cups flour, 1 tsp salt, 1/2 tsp cinnamon, 1 tsp baking soda; set aside.
  4. Cream 1/2 cup room temperature butter with 3/4 cup brown sugar in a separate bowl.
  5. Add eggs one at a time, mix well; add 1 tsp vanilla extract.
  6. Fold mashed bananas into the mixture.
  7. Gently fold in dry ingredients until just combined.
  8. Grease a 9x13 inch loaf pan.
  9. Pour batter into the pan, level it, and bake for 50-60 mins.
  10. Cool before slicing.
  11. Enjoy your homemade banana bread!