Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper, leaving overhang on long sides.
- In a large bowl, mash bananas with a fork until mostly smooth with a few small lumps.
- Stir in melted butter, oil (or sour cream/yogurt), and both sugars until glossy and thick.
- Whisk in eggs one at a time, then add vanilla extract. Mix until smooth and cohesive.
- In a separate medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add half the dry ingredients to wet mixture and fold gently with a rubber spatula. Add half the milk and fold. Add remaining dry ingredients, then remaining milk. Mix just until no dry flour streaks remain—do not overmix.
- If using mix-ins, gently fold them in now with just a few strokes.
- Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs. Tent loosely with foil if top browns too quickly.
- Cool in pan for 10-15 minutes, then transfer to a wire rack. Let cool completely before slicing.
Notes
Use very ripe bananas with lots of brown spots for maximum sweetness and flavor. The blacker the better.
Room temperature eggs and milk prevent the batter from seizing up and ensure smooth mixing.
Don't overmix the batter—stop as soon as you can't see dry flour. Overmixing develops gluten and makes tough bread.
Better to slightly underbake than overbake. The bread continues cooking from residual heat after removing from oven.
Toothpick should come out with a few moist crumbs, not wet batter or completely clean.
Cover top loosely with foil after 40 minutes if it's browning too quickly.
Next-day magic: Wrap cooled loaf in plastic wrap and let sit overnight. Flavor deepens and texture becomes even more tender.
Oil creates tender crumb; sour cream or Greek yogurt adds tang and extra moisture. Both work beautifully.
Store wrapped tightly at room temperature for up to 4 days. Texture actually improves after a day.
Freeze whole or sliced, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature.
Make muffins: Divide batter among 12 muffin cups and bake 18-22 minutes.
Brown butter variation: Brown the butter before adding for incredible nutty, caramel flavor.
Add 1 teaspoon instant espresso powder to dry ingredients to enhance banana flavor.
For chocolate version: Reduce flour to 1½ cups, add ¼ cup cocoa powder, fold in chocolate chips.
Room temperature eggs and milk prevent the batter from seizing up and ensure smooth mixing.
Don't overmix the batter—stop as soon as you can't see dry flour. Overmixing develops gluten and makes tough bread.
Better to slightly underbake than overbake. The bread continues cooking from residual heat after removing from oven.
Toothpick should come out with a few moist crumbs, not wet batter or completely clean.
Cover top loosely with foil after 40 minutes if it's browning too quickly.
Next-day magic: Wrap cooled loaf in plastic wrap and let sit overnight. Flavor deepens and texture becomes even more tender.
Oil creates tender crumb; sour cream or Greek yogurt adds tang and extra moisture. Both work beautifully.
Store wrapped tightly at room temperature for up to 4 days. Texture actually improves after a day.
Freeze whole or sliced, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature.
Make muffins: Divide batter among 12 muffin cups and bake 18-22 minutes.
Brown butter variation: Brown the butter before adding for incredible nutty, caramel flavor.
Add 1 teaspoon instant espresso powder to dry ingredients to enhance banana flavor.
For chocolate version: Reduce flour to 1½ cups, add ¼ cup cocoa powder, fold in chocolate chips.