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Close-up of sliced Restaurant-Style Banana Bread at Home on a white platter, with a banana and butter in the background.

Restaurant-Style Banana Bread at Home

This recipe guides you through making moist, tender banana bread at home, reminiscent of your favorite bakery. It's a straightforward process perfect for bakers of all levels.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Banana Bread
  • 2 to 3 medium very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup butter unsalted or salted, melted
  • 1/2 teaspoon baking soda not baking powder
  • 1 pinch salt
  • 3/4 cup sugar 1/2 cup if you would like it less sweet, 1 cup if more sweet
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour

Equipment

  • Mixing bowl
  • Fork
  • Loaf pan
  • Toothpick or wooden skewer
  • Oven
  • Aluminum foil
  • Bread knife

Method
 

  1. Mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  2. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  3. Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  4. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. A bread knife helps to make slices that aren't crumbly.

Nutrition

Calories: 220kcalCarbohydrates: 37gProtein: 3gFat: 7g

Notes

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

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