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1. Shard Calculation

Query:

Response:

Calculated Shard: 150 (from laksa133)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa150.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900","crawl_time":1776092837,"first_indexed_time":1506611897,"http_code":200,"src_unparsed":"com,thekitchn!www,\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900 s443","src_root_hash":"1151582128824893550","history_drop_reason":null,"meta_title":"Classic Banana Bread (Best Recipe Ever) | The Kitchn","meta_descriptions":["Transform over-ripe bananas into a delicious banana bread — no mixer needed."],"attrs_boilerpipe_text":"Recipes\nBreads\nClassic Banana Bread\nEmma Christensen\nEmma Christensen\nEmma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out  her website for more cooking stories\nWith contributions by\nJan Valdez\nAssociate Recipe Producer\nupdated\nOct 7, 2025\nYou don't need a mixer to make this very easy and delicious recipe.\nMakes\n1 (8-inch) loaf\nCook\n47 minutes to 1 hour\nCook Mode+\nSave this to your Recipe Box — so everything you want to cook is in one place!\nWe\nindependently\nselect these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\nI firmly believe that banana bread is something you should be able to make anytime and anywhere, whenever you have a few\nripe bananas\ngoing soft and freckly.\nBanana bread\n, I’m pretty sure, is at least 50 percent of the reason bananas exist.\nHere is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. To make this banana bread, use very ripe bananas so your bread bakes up with a strong banana-flavor.\nSlide it into the oven for an hour, while your house fills with tempting aromas. Before you know it, you’ll be snacking on your very own slice of warm, freshly baked banana bread.\nWhy You’ll Love It\nTime-tested recipe.\nWith a very few variations, the recipe I give below is universal to almost every church or community cookbook written in the last 50 years.\nIt’s versatile and uses pantry-friendly ingredients.\nYou can still make banana bread even if you find yourself short on one of the other ingredients (except the baking soda — you need that!). You can also get creative and play with these base ingredients to your heart’s content.\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\nKey Ingredients in Banana Bread\nRipe bananas:\nThe more brown, the better.\nButter:\nUse unsalted butter (or you can use\nmargarine\nor oil).\nSugar:\nSwap\nbrown sugar\nfor white for a denser, moister bread or try another sugar altogether.\nEggs:\nThis recipe calls for two, but it will still work with only one egg.\nMilk: \nSwap \nalmond milk,\n \nkefir\n, \nbuttermilk\n, or even water for the liquid.\nAll-purpose flour:\n Swap up to half the flour for \nwhole wheat\n or another favorite \nwhole-grain flour\n.\nBaking soda\n:\nWorks as the leavener.\nChopped nuts or chocolate chips:\nOptional, and totally up to you.\nHow to Make Banana Bread\nHeat the oven\nand prep the pan.\nArrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray.\nMelt the butter.\nMelt the butter in the microwave or over low heat on the stovetop. Place the melted butter and sugar in a large bowl and whisk until well combined.\nAdd the eggs.\nWhisk until completely combined and the mixture is smooth.\nAdd the milk and vanilla.\nWhisk the milk and vanilla extract into the batter.\nMash in the bananas.\nUsing the end of the whisk or a dinner fork, mash the bananas into the batter.\nAdd the flour, baking soda, and salt.\nAdd the flour, baking soda, and kosher salt to the bowl. Switch to using a spatula and gently stir until the ingredients are\njust\nbarely combined and no more dry flour is visible.\nFold in the nuts or chocolate, if using.\nScatter the toasted nuts or chocolate chips over the batter and gently fold them in.\nPour the batter into the pan.\nUse the spatula to scrape all the batter from the bowl. Smooth the top of the batter.\nBake.\nBake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean.\nCool in the pan.\nSet the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes.\nRemove from pan and cool.\nGrasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\nHelpful Tips\nUse ripe bananas.\nJust about the only requirement for making banana bread is that you use\nripe bananas\n. Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored.\nMashing method matters.\nPersonally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter.\nVariations\nBanana bread muffins:\nIf you don’t have a\nloaf pan\n, you can use this same recipe to make eight to 10\nbanana muffins\n. Line a\nmuffin tin\nwith paper liners and fill each cup to roughly 3\/4 full, and check for doneness after 20 minutes.\nStorage Tips\nWrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\nMore Banana Bread Recipes to Try\nYou don't need a mixer to make this very easy and delicious recipe.\nIngredients\nCooking spray\n8\ntablespoons\n(1 stick) unsalted butter\n1\ncup\ngranulated sugar\n2\nlarge eggs\n1\/4\ncup\nmilk\n1\nteaspoon\nvanilla extract\n3\nmedium bananas, very ripe\n2\ncups\nall-purpose flour\n1\nteaspoon\nbaking soda\n1\/4\nteaspoon\nkosher salt\n1\/2\ncup\nchopped nuts or chocolate chips (optional)\nArrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1\/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating.\nMelt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. Place the melted butter and 1 cup granulated sugar in a large bowl and whisk until well combined. (Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer until light and fluffy).\nCrack 2 large eggs into the bowl. Whisk until completely combined and the mixture is smooth.\nWhisk 1\/4 cup milk and 1 teaspoon vanilla extract into the batter.\nPeel 3 very ripe, medium bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.\nMeasure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1\/4 teaspoon kosher salt into the bowl. Switch to using a spatula and gently stir until the ingredients are\njust\nbarely combined and no more dry flour is visible.\nLast but not least, scatter the toasted nuts or 1\/2 cup chocolate chips over the batter and gently fold them in.\nPour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.\nBake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.\nSet the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.\nGrasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.\nRecipe Notes\nStorage:\nWrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.\nFiled in:\nMore to Love from The Kitchn","attrs_markdown":"![PxPixel](https:\/\/www.thekitchn.com\/jAYekY18\/xhr\/api\/v1\/collector\/noScript.gif?appId=PXjAYekY18)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[Newsletter](https:\/\/www.thekitchn.com\/email)\n\n[Join for free](https:\/\/www.thekitchn.com\/join)[Sign In](https:\/\/www.thekitchn.com\/sign-in)\n\n- [Dinner Tonight](https:\/\/www.thekitchn.com\/collection\/dinner)\n  [See all Dinner](https:\/\/www.thekitchn.com\/collection\/dinner)\n  \n  Editor Faves\n  \n  - [Our Most Popular Dinner Recipes](https:\/\/www.thekitchn.com\/most-popular-dinner-recipes-23749145)\n  - [Best Chicken Recipes](https:\/\/www.thekitchn.com\/collection\/chicken)\n  - 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She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories\n\n1 other\n\nWith contributions by\n\n![Jan Valdez](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Jan Valdez](https:\/\/www.thekitchn.com\/authors\/jan-valdez)Associate Recipe Producer\n\nupdated Oct 7, 2025\n\n[(212)](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900)\n\nYou don't need a mixer to make this very easy and delicious recipe.\n\n[Makes1 (8-inch) loafCook47 minutes to 1 hour](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#post-recipe-10180)\n\nCook Mode+\n\nSave\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nSend to Me\n\nPrint\n\nShare\n\n[Jump to Recipe](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#post-recipe-10180)\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\nX\n\nI firmly believe that banana bread is something you should be able to make anytime and anywhere, whenever you have a few [ripe bananas](https:\/\/www.thekitchn.com\/best-recipes-using-overrripe-bananas-223860) going soft and freckly. [Banana bread](https:\/\/www.thekitchn.com\/banana-bread-recipe-reviews-22943285), I’m pretty sure, is at least 50 percent of the reason bananas exist.\n\nHere is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. To make this banana bread, use very ripe bananas so your bread bakes up with a strong banana-flavor.Slide it into the oven for an hour, while your house fills with tempting aromas. Before you know it, you’ll be snacking on your very own slice of warm, freshly baked banana bread.\n\n## Why You’ll Love It\n- **Time-tested recipe.** With a very few variations, the recipe I give below is universal to almost every church or community cookbook written in the last 50 years.\n- **It’s versatile and uses pantry-friendly ingredients.** You can still make banana bread even if you find yourself short on one of the other ingredients (except the baking soda — you need that!). You can also get creative and play with these base ingredients to your heart’s content.\n\n![banana bread on brown cutting board with slices falling off](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1034)\n\n![banana bread on brown cutting board with slices falling off](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1034)\n\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\n## Key Ingredients in Banana Bread\n- **Ripe bananas:** The more brown, the better.\n- **Butter:** Use unsalted butter (or you can use [margarine](https:\/\/www.thekitchn.com\/whats-the-difference-between-butter-and-margarine-223410) or oil).\n- **Sugar:** Swap [brown sugar](https:\/\/www.thekitchn.com\/brown-sugar-vs-white-sugar-23436671) for white for a denser, moister bread or try another sugar altogether.\n- **Eggs:** This recipe calls for two, but it will still work with only one egg.\n- **Milk:** Swap [almond milk,](https:\/\/www.thekitchn.com\/how-to-make-almond-milk-at-home-cooking-lessons-from-the-kitchn-189996) [kefir](https:\/\/www.thekitchn.com\/how-to-make-milk-kefir-cooking-lessons-from-the-kitchn-202022), [buttermilk](https:\/\/www.thekitchn.com\/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757), or even water for the liquid.\n- **All-purpose flour:** Swap up to half the flour for [whole wheat](https:\/\/www.thekitchn.com\/whats-the-difference-between-whole-wheat-and-white-whole-wheat-flour-236647) or another favorite [whole-grain flour](https:\/\/www.thekitchn.com\/stock-your-pantry-with-whole-grains-176761).\n- **[Baking soda](https:\/\/www.thekitchn.com\/baking-soda-substitute-23004410):** Works as the leavener.\n- **Chopped nuts or chocolate chips:** Optional, and totally up to you.\n## How to Make Banana Bread\n1. **Heat the oven** **and prep the pan.** Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray.\n2. **Melt the butter.** Melt the butter in the microwave or over low heat on the stovetop. Place the melted butter and sugar in a large bowl and whisk until well combined.\n3. **Add the eggs.** Whisk until completely combined and the mixture is smooth.\n4. **Add the milk and vanilla.** Whisk the milk and vanilla extract into the batter.\n5. **Mash in the bananas.** Using the end of the whisk or a dinner fork, mash the bananas into the batter.\n6. **Add the flour, baking soda, and salt.** Add the flour, baking soda, and kosher salt to the bowl. Switch to using a spatula and gently stir until the ingredients are *just* barely combined and no more dry flour is visible.\n7. **Fold in the nuts or chocolate, if using.** Scatter the toasted nuts or chocolate chips over the batter and gently fold them in.\n8. **Pour the batter into the pan.** Use the spatula to scrape all the batter from the bowl. Smooth the top of the batter.\n9. **Bake.** Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean.\n10. **Cool in the pan.** Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes.\n11. **Remove from pan and cool.** Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.\n\n![banana bread on brown parchment on wire rack with slices falling off](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1004)\n\n![banana bread on brown parchment on wire rack with slices falling off](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1004)\n\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\n## Helpful Tips\n- **Use ripe bananas.** Just about the only requirement for making banana bread is that you use [ripe bananas](https:\/\/www.thekitchn.com\/can-you-quickly-ripen-bananas-in-the-oven-for-lastminute-banana-bread-putting-tips-to-the-test-in-the-kitchn-201764). Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored.\n- **Mashing method matters.** Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter.\n## Variations\n- **Banana bread muffins:** If you don’t have a [loaf pan](https:\/\/atmedia.link\/product?url=https%3A%2F%2Fgreatjonesgoods.com%2Fproducts%2Fbreadwinner&referralSource=&id=139900&site=KT&refUrl=https%3A%2F%2Fwww.thekitchn.com%2Fhow-to-make-banana-bread-the-simplest-easiest-recipe-139900), you can use this same recipe to make eight to 10 [banana muffins](https:\/\/www.thekitchn.com\/banana-muffins-22949268). Line a [muffin tin](https:\/\/www.thekitchn.com\/8-meals-you-can-make-in-a-muffin-tin-231628) with paper liners and fill each cup to roughly 3\/4 full, and check for doneness after 20 minutes.\n## Storage Tips\nWrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.\n\n![slices on dark plate with butter on banana bread](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1042)\n\n![slices on dark plate with butter on banana bread](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1042)\n\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\n## More Banana Bread Recipes to Try\n- [Banana Walnut Bread](https:\/\/www.thekitchn.com\/banana-walnut-bread-recipe-23431906)\n- [Zucchini Banana Bread](https:\/\/www.thekitchn.com\/zucchini-banana-bread-23344706)\n- [Pumpkin Banana Bread](https:\/\/www.thekitchn.com\/pumpkin-banana-bread-recipe-23214749)\n- [Nutella Swirl Banana Bread](https:\/\/www.thekitchn.com\/nutella-swirl-banana-bread-recipe-23034156)\n- [Chocolate Chip Banana Bread](https:\/\/www.thekitchn.com\/chocolate-chip-banana-bread-22997417)\n\n[Comments](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900)\n\n[(212)](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900)\n\n## Banana Bread Recipe\nYou don't need a mixer to make this very easy and delicious recipe.\n\nCook time 47 minutes to 1 hour\n\nMakes 1 (8-inch) loaf\n\n#### Nutritional Info\nView\n\n- pork-free\n- vegetarian\n- kidney-friendly\n- alcohol-free\n- red-meat-free\n- pescatarian\n- shellfish-free\n- fish-free\n\nPer serving, based on 8 servings. (% daily value)\n\n- Calories 462\n- Fat 18\\.3 g (28.1%)\n- Saturated 9\\.9 g (49.7%)\n- Carbs 69\\.5 g (23.2%)\n- Fiber 2\\.4 g (9.5%)\n- Sugars 39\\.7 g\n- Protein 6\\.3 g (12.6%)\n- Sodium 251\\.1 mg (10.5%)\n\n[![Powered by Edamam](https:\/\/developer.edamam.com\/images\/badge.png)](https:\/\/www.edamam.com\/ \"Powered by Edamam\")\n\n### Ingredients\n- Cooking spray\n- 8\n  tablespoons\n  \n  (1 stick) unsalted butter\n- 1\n  cup\n  \n  granulated sugar\n- 2\n  large eggs\n- 1\/4\n  cup\n  \n  milk\n- 1\n  teaspoon\n  \n  vanilla extract\n- 3\n  medium bananas, very ripe\n- 2\n  cups\n  \n  all-purpose flour\n- 1\n  teaspoon\n  \n  baking soda\n- 1\/4\n  teaspoon\n  \n  kosher salt\n- 1\/2\n  cup\n  \n  chopped nuts or chocolate chips (optional)\n\n[Shop Recipe](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900)\n\n### Instructions\nShow Images\n\n1. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1\/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating.\n2. Melt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. Place the melted butter and 1 cup granulated sugar in a large bowl and whisk until well combined. (Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer until light and fluffy).\n3. Crack 2 large eggs into the bowl. Whisk until completely combined and the mixture is smooth.\n4. Whisk 1\/4 cup milk and 1 teaspoon vanilla extract into the batter.\n5. Peel 3 very ripe, medium bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.\n6. Measure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1\/4 teaspoon kosher salt into the bowl. Switch to using a spatula and gently stir until the ingredients are *just* barely combined and no more dry flour is visible.\n7. Last but not least, scatter the toasted nuts or 1\/2 cup chocolate chips over the batter and gently fold them in.\n8. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.\n9. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.\n10. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.\n11. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.\n\n### Recipe Notes\n**Storage:** Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.\n\nReviews (212)\n\nFiled in:\n\n[Recipes](https:\/\/www.thekitchn.com\/recipes)\n\n[recipe](https:\/\/www.thekitchn.com\/collection\/recipe)\n\n[make ahead](https:\/\/www.thekitchn.com\/collection\/make-ahead)\n\n[keeps well](https:\/\/www.thekitchn.com\/collection\/keeps-well)\n\n[freezer friendly](https:\/\/www.thekitchn.com\/collection\/freezer-friendly)\n\n## More to Love from The Kitchn\n![Loading...](https:\/\/www.thekitchn.com\/static\/icons\/animated-squiggle.svg)\n\n[The wordmark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\nMore From Us\n\n- [Our Team](https:\/\/www.thekitchn.com\/team)\n- [About Us](https:\/\/www.thekitchn.com\/about\/about-us)\n- [Contact](https:\/\/www.thekitchn.com\/about\/contact)\n- [Site Map](https:\/\/www.thekitchn.com\/sitemap)\n\nFollow along\n\nGET ON THE LIST\n\nOur daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more.\n\n[The logomark and logotype for the Apartment Therapy brand.](https:\/\/www.apartmenttherapy.com\/)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[The logomark and logotype for the Cubby brand.](https:\/\/www.cubbyathome.com\/)\n\n[The logomark for the Dorm Therapy brand.](https:\/\/www.dormtherapy.com\/)\n\nAT Media's Family of Brands\n\n[Logo for the corporate Apartment Therapy Media brand.](https:\/\/www.apartmenttherapymedia.com\/)\n\n- [About AT Media](https:\/\/www.apartmenttherapymedia.com\/about-us\/our-story)\n- [Jobs](https:\/\/www.apartmenttherapymedia.com\/jobs\/)\n- [Partner with Us](https:\/\/www.apartmenttherapymedia.com\/partner-with-us\/homemade-studios)\n\n© 2026 Apartment Therapy, LLC \/ [Terms of Use](https:\/\/www.thekitchn.com\/about\/terms)[Privacy Policy](https:\/\/www.thekitchn.com\/about\/privacy-policy)[EU and US State Data Subject Requests](https:\/\/privacyportal.onetrust.com\/webform\/aca0e9e8-93f2-47a5-ba3f-00029564ca26\/2828b2f1-a01b-4c03-b487-2e8d4ffd63f3)[Manage Preferences](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900)","attrs_readable_markdown":"- [Recipes](https:\/\/www.thekitchn.com\/recipes)\n- [Breads](https:\/\/www.thekitchn.com\/collection\/bread)\n## Classic Banana Bread\n![Emma Christensen](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Emma Christensen](https:\/\/www.thekitchn.com\/authors\/emma-christensen)\n\n[Emma Christensen](https:\/\/www.thekitchn.com\/authors\/emma-christensen)\n\nEmma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories\n\nWith contributions by\n\n![Jan Valdez](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Jan Valdez](https:\/\/www.thekitchn.com\/authors\/jan-valdez)Associate Recipe Producer\n\nupdated Oct 7, 2025\n\nYou don't need a mixer to make this very easy and delicious recipe.\n\n[Makes1 (8-inch) loafCook47 minutes to 1 hour](https:\/\/www.thekitchn.com\/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#post-recipe-10180)\n\nCook Mode+\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\nI firmly believe that banana bread is something you should be able to make anytime and anywhere, whenever you have a few [ripe bananas](https:\/\/www.thekitchn.com\/best-recipes-using-overrripe-bananas-223860) going soft and freckly. [Banana bread](https:\/\/www.thekitchn.com\/banana-bread-recipe-reviews-22943285), I’m pretty sure, is at least 50 percent of the reason bananas exist.\n\nHere is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. To make this banana bread, use very ripe bananas so your bread bakes up with a strong banana-flavor.Slide it into the oven for an hour, while your house fills with tempting aromas. Before you know it, you’ll be snacking on your very own slice of warm, freshly baked banana bread.\n\nWhy You’ll Love It\n\n- **Time-tested recipe.** With a very few variations, the recipe I give below is universal to almost every church or community cookbook written in the last 50 years.\n- **It’s versatile and uses pantry-friendly ingredients.** You can still make banana bread even if you find yourself short on one of the other ingredients (except the baking soda — you need that!). You can also get creative and play with these base ingredients to your heart’s content.\n\n![banana bread on brown cutting board with slices falling off](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1034)\n\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\n\nKey Ingredients in Banana Bread\n\n- **Ripe bananas:** The more brown, the better.\n- **Butter:** Use unsalted butter (or you can use [margarine](https:\/\/www.thekitchn.com\/whats-the-difference-between-butter-and-margarine-223410) or oil).\n- **Sugar:** Swap [brown sugar](https:\/\/www.thekitchn.com\/brown-sugar-vs-white-sugar-23436671) for white for a denser, moister bread or try another sugar altogether.\n- **Eggs:** This recipe calls for two, but it will still work with only one egg.\n- **Milk:** Swap [almond milk,](https:\/\/www.thekitchn.com\/how-to-make-almond-milk-at-home-cooking-lessons-from-the-kitchn-189996) [kefir](https:\/\/www.thekitchn.com\/how-to-make-milk-kefir-cooking-lessons-from-the-kitchn-202022), [buttermilk](https:\/\/www.thekitchn.com\/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757), or even water for the liquid.\n- **All-purpose flour:** Swap up to half the flour for [whole wheat](https:\/\/www.thekitchn.com\/whats-the-difference-between-whole-wheat-and-white-whole-wheat-flour-236647) or another favorite [whole-grain flour](https:\/\/www.thekitchn.com\/stock-your-pantry-with-whole-grains-176761).\n- **[Baking soda](https:\/\/www.thekitchn.com\/baking-soda-substitute-23004410):** Works as the leavener.\n- **Chopped nuts or chocolate chips:** Optional, and totally up to you.\n\nHow to Make Banana Bread\n\n1. **Heat the oven** **and prep the pan.** Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray.\n2. **Melt the butter.** Melt the butter in the microwave or over low heat on the stovetop. Place the melted butter and sugar in a large bowl and whisk until well combined.\n3. **Add the eggs.** Whisk until completely combined and the mixture is smooth.\n4. **Add the milk and vanilla.** Whisk the milk and vanilla extract into the batter.\n5. **Mash in the bananas.** Using the end of the whisk or a dinner fork, mash the bananas into the batter.\n6. **Add the flour, baking soda, and salt.** Add the flour, baking soda, and kosher salt to the bowl. Switch to using a spatula and gently stir until the ingredients are *just* barely combined and no more dry flour is visible.\n7. **Fold in the nuts or chocolate, if using.** Scatter the toasted nuts or chocolate chips over the batter and gently fold them in.\n8. **Pour the batter into the pan.** Use the spatula to scrape all the batter from the bowl. Smooth the top of the batter.\n9. **Bake.** Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean.\n10. **Cool in the pan.** Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes.\n11. **Remove from pan and cool.** Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.\n\n![banana bread on brown parchment on wire rack with slices falling off](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1004)\n\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\n\nHelpful Tips\n\n- **Use ripe bananas.** Just about the only requirement for making banana bread is that you use [ripe bananas](https:\/\/www.thekitchn.com\/can-you-quickly-ripen-bananas-in-the-oven-for-lastminute-banana-bread-putting-tips-to-the-test-in-the-kitchn-201764). Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored.\n- **Mashing method matters.** Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter.\n\nVariations\n\n- **Banana bread muffins:** If you don’t have a [loaf pan](https:\/\/atmedia.link\/product?url=https%3A%2F%2Fgreatjonesgoods.com%2Fproducts%2Fbreadwinner&referralSource=&id=139900&site=KT&refUrl=https%3A%2F%2Fwww.thekitchn.com%2Fhow-to-make-banana-bread-the-simplest-easiest-recipe-139900), you can use this same recipe to make eight to 10 [banana muffins](https:\/\/www.thekitchn.com\/banana-muffins-22949268). Line a [muffin tin](https:\/\/www.thekitchn.com\/8-meals-you-can-make-in-a-muffin-tin-231628) with paper liners and fill each cup to roughly 3\/4 full, and check for doneness after 20 minutes.\n\nStorage Tips\n\nWrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.\n\n![slices on dark plate with butter on banana bread](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_487\/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1042)\n\nCredit: Photo: Ryan Liebe; Food Styling: Brett Regot\n\nMore Banana Bread Recipes to Try\n\nYou don't need a mixer to make this very easy and delicious recipe.\n\n### Ingredients\n- Cooking spray\n- 8\n  tablespoons\n  \n  (1 stick) unsalted butter\n- 1\n  cup\n  \n  granulated sugar\n- 2\n  large eggs\n- 1\/4\n  cup\n  \n  milk\n- 1\n  teaspoon\n  \n  vanilla extract\n- 3\n  medium bananas, very ripe\n- 2\n  cups\n  \n  all-purpose flour\n- 1\n  teaspoon\n  \n  baking soda\n- 1\/4\n  teaspoon\n  \n  kosher salt\n- 1\/2\n  cup\n  \n  chopped nuts or chocolate chips (optional)\n\n1. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1\/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating.\n2. Melt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. Place the melted butter and 1 cup granulated sugar in a large bowl and whisk until well combined. (Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer until light and fluffy).\n3. Crack 2 large eggs into the bowl. Whisk until completely combined and the mixture is smooth.\n4. Whisk 1\/4 cup milk and 1 teaspoon vanilla extract into the batter.\n5. Peel 3 very ripe, medium bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.\n6. Measure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1\/4 teaspoon kosher salt into the bowl. Switch to using a spatula and gently stir until the ingredients are *just* barely combined and no more dry flour is visible.\n7. Last but not least, scatter the toasted nuts or 1\/2 cup chocolate chips over the batter and gently fold them in.\n8. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.\n9. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.\n10. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.\n11. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.\n\n### Recipe Notes\n**Storage:** Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.\n\nFiled in:\n\n## More to Love from The Kitchn\n![Loading...](https:\/\/www.thekitchn.com\/static\/icons\/animated-squiggle.svg)","meta_canonical":null}

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Boilerpipe Text	Recipes Breads Classic Banana Bread Emma Christensen Emma Christensen Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories With contributions by Jan Valdez Associate Recipe Producer updated Oct 7, 2025 You don't need a mixer to make this very easy and delicious recipe. Makes 1 (8-inch) loaf Cook 47 minutes to 1 hour Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place! We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. I firmly believe that banana bread is something you should be able to make anytime and anywhere, whenever you have a few ripe bananas going soft and freckly. Banana bread , I’m pretty sure, is at least 50 percent of the reason bananas exist. Here is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. To make this banana bread, use very ripe bananas so your bread bakes up with a strong banana-flavor. Slide it into the oven for an hour, while your house fills with tempting aromas. Before you know it, you’ll be snacking on your very own slice of warm, freshly baked banana bread. Why You’ll Love It Time-tested recipe. With a very few variations, the recipe I give below is universal to almost every church or community cookbook written in the last 50 years. It’s versatile and uses pantry-friendly ingredients. You can still make banana bread even if you find yourself short on one of the other ingredients (except the baking soda — you need that!). You can also get creative and play with these base ingredients to your heart’s content. Credit: Photo: Ryan Liebe; Food Styling: Brett Regot Key Ingredients in Banana Bread Ripe bananas: The more brown, the better. Butter: Use unsalted butter (or you can use margarine or oil). Sugar: Swap brown sugar for white for a denser, moister bread or try another sugar altogether. Eggs: This recipe calls for two, but it will still work with only one egg. Milk: Swap almond milk, kefir , buttermilk , or even water for the liquid. All-purpose flour: Swap up to half the flour for whole wheat or another favorite whole-grain flour . Baking soda : Works as the leavener. Chopped nuts or chocolate chips: Optional, and totally up to you. How to Make Banana Bread Heat the oven and prep the pan. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. Place the melted butter and sugar in a large bowl and whisk until well combined. Add the eggs. Whisk until completely combined and the mixture is smooth. Add the milk and vanilla. Whisk the milk and vanilla extract into the batter. Mash in the bananas. Using the end of the whisk or a dinner fork, mash the bananas into the batter. Add the flour, baking soda, and salt. Add the flour, baking soda, and kosher salt to the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. Fold in the nuts or chocolate, if using. Scatter the toasted nuts or chocolate chips over the batter and gently fold them in. Pour the batter into the pan. Use the spatula to scrape all the batter from the bowl. Smooth the top of the batter. Bake. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean. Cool in the pan. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes. Remove from pan and cool. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. Credit: Photo: Ryan Liebe; Food Styling: Brett Regot Helpful Tips Use ripe bananas. Just about the only requirement for making banana bread is that you use ripe bananas . Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored. Mashing method matters. Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter. Variations Banana bread muffins: If you don’t have a loaf pan , you can use this same recipe to make eight to 10 banana muffins . Line a muffin tin with paper liners and fill each cup to roughly 3/4 full, and check for doneness after 20 minutes. Storage Tips Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. Credit: Photo: Ryan Liebe; Food Styling: Brett Regot More Banana Bread Recipes to Try You don't need a mixer to make this very easy and delicious recipe. Ingredients Cooking spray 8 tablespoons (1 stick) unsalted butter 1 cup granulated sugar 2 large eggs 1/4 cup milk 1 teaspoon vanilla extract 3 medium bananas, very ripe 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup chopped nuts or chocolate chips (optional) Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating. Melt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. Place the melted butter and 1 cup granulated sugar in a large bowl and whisk until well combined. (Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer until light and fluffy). Crack 2 large eggs into the bowl. Whisk until completely combined and the mixture is smooth. Whisk 1/4 cup milk and 1 teaspoon vanilla extract into the batter. Peel 3 very ripe, medium bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter. Measure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. Last but not least, scatter the toasted nuts or 1/2 cup chocolate chips over the batter and gently fold them in. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. Recipe Notes Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. Filed in: More to Love from The Kitchn
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She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories 1 other With contributions by ![Jan Valdez](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Jan Valdez](https://www.thekitchn.com/authors/jan-valdez)Associate Recipe Producer updated Oct 7, 2025 [(212)](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900) [Read reviews\!](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900) You don't need a mixer to make this very easy and delicious recipe. [Makes1 (8-inch) loafCook47 minutes to 1 hour](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#post-recipe-10180) Cook Mode+ Save Save this to your Recipe Box — so everything you want to cook is in one place\! Send to Me Print Share [Jump to Recipe](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#post-recipe-10180) We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. X I firmly believe that banana bread is something you should be able to make anytime and anywhere, whenever you have a few [ripe bananas](https://www.thekitchn.com/best-recipes-using-overrripe-bananas-223860) going soft and freckly. [Banana bread](https://www.thekitchn.com/banana-bread-recipe-reviews-22943285), I’m pretty sure, is at least 50 percent of the reason bananas exist. Here is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. To make this banana bread, use very ripe bananas so your bread bakes up with a strong banana-flavor.Slide it into the oven for an hour, while your house fills with tempting aromas. Before you know it, you’ll be snacking on your very own slice of warm, freshly baked banana bread. ## Why You’ll Love It - Time-tested recipe. With a very few variations, the recipe I give below is universal to almost every church or community cookbook written in the last 50 years. - It’s versatile and uses pantry-friendly ingredients. You can still make banana bread even if you find yourself short on one of the other ingredients (except the baking soda — you need that!). You can also get creative and play with these base ingredients to your heart’s content. ![banana bread on brown cutting board with slices falling off](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1034) ![banana bread on brown cutting board with slices falling off](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1034) Credit: Photo: Ryan Liebe; Food Styling: Brett Regot ## Key Ingredients in Banana Bread - Ripe bananas: The more brown, the better. - Butter: Use unsalted butter (or you can use [margarine](https://www.thekitchn.com/whats-the-difference-between-butter-and-margarine-223410) or oil). - Sugar: Swap [brown sugar](https://www.thekitchn.com/brown-sugar-vs-white-sugar-23436671) for white for a denser, moister bread or try another sugar altogether. - Eggs: This recipe calls for two, but it will still work with only one egg. - Milk: Swap [almond milk,](https://www.thekitchn.com/how-to-make-almond-milk-at-home-cooking-lessons-from-the-kitchn-189996) [kefir](https://www.thekitchn.com/how-to-make-milk-kefir-cooking-lessons-from-the-kitchn-202022), [buttermilk](https://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757), or even water for the liquid. - All-purpose flour: Swap up to half the flour for [whole wheat](https://www.thekitchn.com/whats-the-difference-between-whole-wheat-and-white-whole-wheat-flour-236647) or another favorite [whole-grain flour](https://www.thekitchn.com/stock-your-pantry-with-whole-grains-176761). - [Baking soda](https://www.thekitchn.com/baking-soda-substitute-23004410): Works as the leavener. - Chopped nuts or chocolate chips: Optional, and totally up to you. ## How to Make Banana Bread 1. Heat the oven and prep the pan. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. 2. Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. Place the melted butter and sugar in a large bowl and whisk until well combined. 3. Add the eggs. Whisk until completely combined and the mixture is smooth. 4. Add the milk and vanilla. Whisk the milk and vanilla extract into the batter. 5. Mash in the bananas. Using the end of the whisk or a dinner fork, mash the bananas into the batter. 6. Add the flour, baking soda, and salt. Add the flour, baking soda, and kosher salt to the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. 7. Fold in the nuts or chocolate, if using. Scatter the toasted nuts or chocolate chips over the batter and gently fold them in. 8. Pour the batter into the pan. Use the spatula to scrape all the batter from the bowl. Smooth the top of the batter. 9. Bake. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean. 10. Cool in the pan. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes. 11. Remove from pan and cool. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. ![banana bread on brown parchment on wire rack with slices falling off](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1004) ![banana bread on brown parchment on wire rack with slices falling off](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1004) Credit: Photo: Ryan Liebe; Food Styling: Brett Regot ## Helpful Tips - Use ripe bananas. Just about the only requirement for making banana bread is that you use [ripe bananas](https://www.thekitchn.com/can-you-quickly-ripen-bananas-in-the-oven-for-lastminute-banana-bread-putting-tips-to-the-test-in-the-kitchn-201764). Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored. - Mashing method matters. Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter. ## Variations - Banana bread muffins: If you don’t have a [loaf pan](https://atmedia.link/product?url=https%3A%2F%2Fgreatjonesgoods.com%2Fproducts%2Fbreadwinner&referralSource=&id=139900&site=KT&refUrl=https%3A%2F%2Fwww.thekitchn.com%2Fhow-to-make-banana-bread-the-simplest-easiest-recipe-139900), you can use this same recipe to make eight to 10 [banana muffins](https://www.thekitchn.com/banana-muffins-22949268). Line a [muffin tin](https://www.thekitchn.com/8-meals-you-can-make-in-a-muffin-tin-231628) with paper liners and fill each cup to roughly 3/4 full, and check for doneness after 20 minutes. ## Storage Tips Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. ![slices on dark plate with butter on banana bread](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1042) ![slices on dark plate with butter on banana bread](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1042) Credit: Photo: Ryan Liebe; Food Styling: Brett Regot ## More Banana Bread Recipes to Try - [Banana Walnut Bread](https://www.thekitchn.com/banana-walnut-bread-recipe-23431906) - [Zucchini Banana Bread](https://www.thekitchn.com/zucchini-banana-bread-23344706) - [Pumpkin Banana Bread](https://www.thekitchn.com/pumpkin-banana-bread-recipe-23214749) - [Nutella Swirl Banana Bread](https://www.thekitchn.com/nutella-swirl-banana-bread-recipe-23034156) - [Chocolate Chip Banana Bread](https://www.thekitchn.com/chocolate-chip-banana-bread-22997417) [Comments](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900) [(212)](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900) [Read reviews\!](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#comments-139900) ## Banana Bread Recipe You don't need a mixer to make this very easy and delicious recipe. Cook time 47 minutes to 1 hour Makes 1 (8-inch) loaf #### Nutritional Info View - pork-free - vegetarian - kidney-friendly - alcohol-free - red-meat-free - pescatarian - shellfish-free - fish-free Per serving, based on 8 servings. (% daily value) - Calories 462 - Fat 18\.3 g (28.1%) - Saturated 9\.9 g (49.7%) - Carbs 69\.5 g (23.2%) - Fiber 2\.4 g (9.5%) - Sugars 39\.7 g - Protein 6\.3 g (12.6%) - Sodium 251\.1 mg (10.5%) [![Powered by Edamam](https://developer.edamam.com/images/badge.png)](https://www.edamam.com/ "Powered by Edamam") ### Ingredients - Cooking spray - 8 tablespoons (1 stick) unsalted butter - 1 cup granulated sugar - 2 large eggs - 1/4 cup milk - 1 teaspoon vanilla extract - 3 medium bananas, very ripe - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/4 teaspoon kosher salt - 1/2 cup chopped nuts or chocolate chips (optional) [Shop Recipe](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900) ### Instructions Show Images 1. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating. 2. Melt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. Place the melted butter and 1 cup granulated sugar in a large bowl and whisk until well combined. (Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer until light and fluffy). 3. Crack 2 large eggs into the bowl. Whisk until completely combined and the mixture is smooth. 4. Whisk 1/4 cup milk and 1 teaspoon vanilla extract into the batter. 5. Peel 3 very ripe, medium bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter. 6. Measure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. 7. Last but not least, scatter the toasted nuts or 1/2 cup chocolate chips over the batter and gently fold them in. 8. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter. 9. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after. 10. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. 11. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. ### Recipe Notes Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. Reviews (212) Filed in: [Recipes](https://www.thekitchn.com/recipes) [recipe](https://www.thekitchn.com/collection/recipe) [make ahead](https://www.thekitchn.com/collection/make-ahead) [keeps well](https://www.thekitchn.com/collection/keeps-well) [freezer friendly](https://www.thekitchn.com/collection/freezer-friendly) ## More to Love from The Kitchn ![Loading...](https://www.thekitchn.com/static/icons/animated-squiggle.svg) [The wordmark and logotype for the Kitchn brand.](https://www.thekitchn.com/) More From Us - [Our Team](https://www.thekitchn.com/team) - [About Us](https://www.thekitchn.com/about/about-us) - [Contact](https://www.thekitchn.com/about/contact) - [Site Map](https://www.thekitchn.com/sitemap) Follow along GET ON THE LIST Our daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more. 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Readable Markdown	- [Recipes](https://www.thekitchn.com/recipes) - [Breads](https://www.thekitchn.com/collection/bread) ## Classic Banana Bread ![Emma Christensen](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Emma Christensen](https://www.thekitchn.com/authors/emma-christensen) [Emma Christensen](https://www.thekitchn.com/authors/emma-christensen) Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories With contributions by ![Jan Valdez](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Jan Valdez](https://www.thekitchn.com/authors/jan-valdez)Associate Recipe Producer updated Oct 7, 2025 You don't need a mixer to make this very easy and delicious recipe. [Makes1 (8-inch) loafCook47 minutes to 1 hour](https://www.thekitchn.com/how-to-make-banana-bread-the-simplest-easiest-recipe-139900#post-recipe-10180) Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place\! We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. I firmly believe that banana bread is something you should be able to make anytime and anywhere, whenever you have a few [ripe bananas](https://www.thekitchn.com/best-recipes-using-overrripe-bananas-223860) going soft and freckly. [Banana bread](https://www.thekitchn.com/banana-bread-recipe-reviews-22943285), I’m pretty sure, is at least 50 percent of the reason bananas exist. Here is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. To make this banana bread, use very ripe bananas so your bread bakes up with a strong banana-flavor.Slide it into the oven for an hour, while your house fills with tempting aromas. Before you know it, you’ll be snacking on your very own slice of warm, freshly baked banana bread. Why You’ll Love It - Time-tested recipe. With a very few variations, the recipe I give below is universal to almost every church or community cookbook written in the last 50 years. - It’s versatile and uses pantry-friendly ingredients. You can still make banana bread even if you find yourself short on one of the other ingredients (except the baking soda — you need that!). You can also get creative and play with these base ingredients to your heart’s content. ![banana bread on brown cutting board with slices falling off](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1034) Credit: Photo: Ryan Liebe; Food Styling: Brett Regot Key Ingredients in Banana Bread - Ripe bananas: The more brown, the better. - Butter: Use unsalted butter (or you can use [margarine](https://www.thekitchn.com/whats-the-difference-between-butter-and-margarine-223410) or oil). - Sugar: Swap [brown sugar](https://www.thekitchn.com/brown-sugar-vs-white-sugar-23436671) for white for a denser, moister bread or try another sugar altogether. - Eggs: This recipe calls for two, but it will still work with only one egg. - Milk: Swap [almond milk,](https://www.thekitchn.com/how-to-make-almond-milk-at-home-cooking-lessons-from-the-kitchn-189996) [kefir](https://www.thekitchn.com/how-to-make-milk-kefir-cooking-lessons-from-the-kitchn-202022), [buttermilk](https://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757), or even water for the liquid. - All-purpose flour: Swap up to half the flour for [whole wheat](https://www.thekitchn.com/whats-the-difference-between-whole-wheat-and-white-whole-wheat-flour-236647) or another favorite [whole-grain flour](https://www.thekitchn.com/stock-your-pantry-with-whole-grains-176761). - [Baking soda](https://www.thekitchn.com/baking-soda-substitute-23004410): Works as the leavener. - Chopped nuts or chocolate chips: Optional, and totally up to you. How to Make Banana Bread 1. Heat the oven and prep the pan. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. 2. Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. Place the melted butter and sugar in a large bowl and whisk until well combined. 3. Add the eggs. Whisk until completely combined and the mixture is smooth. 4. Add the milk and vanilla. Whisk the milk and vanilla extract into the batter. 5. Mash in the bananas. Using the end of the whisk or a dinner fork, mash the bananas into the batter. 6. Add the flour, baking soda, and salt. Add the flour, baking soda, and kosher salt to the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. 7. Fold in the nuts or chocolate, if using. Scatter the toasted nuts or chocolate chips over the batter and gently fold them in. 8. Pour the batter into the pan. Use the spatula to scrape all the batter from the bowl. Smooth the top of the batter. 9. Bake. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean. 10. Cool in the pan. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes. 11. Remove from pan and cool. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. ![banana bread on brown parchment on wire rack with slices falling off](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1004) Credit: Photo: Ryan Liebe; Food Styling: Brett Regot Helpful Tips - Use ripe bananas. Just about the only requirement for making banana bread is that you use [ripe bananas](https://www.thekitchn.com/can-you-quickly-ripen-bananas-in-the-oven-for-lastminute-banana-bread-putting-tips-to-the-test-in-the-kitchn-201764). Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored. - Mashing method matters. Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter. Variations - Banana bread muffins: If you don’t have a [loaf pan](https://atmedia.link/product?url=https%3A%2F%2Fgreatjonesgoods.com%2Fproducts%2Fbreadwinner&referralSource=&id=139900&site=KT&refUrl=https%3A%2F%2Fwww.thekitchn.com%2Fhow-to-make-banana-bread-the-simplest-easiest-recipe-139900), you can use this same recipe to make eight to 10 [banana muffins](https://www.thekitchn.com/banana-muffins-22949268). Line a [muffin tin](https://www.thekitchn.com/8-meals-you-can-make-in-a-muffin-tin-231628) with paper liners and fill each cup to roughly 3/4 full, and check for doneness after 20 minutes. Storage Tips Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. ![slices on dark plate with butter on banana bread](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_487/k%2FPhoto%2FRecipes%2F2024-02-banana-bread%2Fbanana-bread-1042) Credit: Photo: Ryan Liebe; Food Styling: Brett Regot More Banana Bread Recipes to Try You don't need a mixer to make this very easy and delicious recipe. ### Ingredients - Cooking spray - 8 tablespoons (1 stick) unsalted butter - 1 cup granulated sugar - 2 large eggs - 1/4 cup milk - 1 teaspoon vanilla extract - 3 medium bananas, very ripe - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/4 teaspoon kosher salt - 1/2 cup chopped nuts or chocolate chips (optional) 1. Arrange a rack in the bottom third of the oven and heat the oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast 1/2 cup chopped nuts in the oven for 10 minutes as the oven is pre-heating. 2. Melt 8 tablespoons (1 stick) unsalted butter in the microwave or over low heat on the stovetop. Place the melted butter and 1 cup granulated sugar in a large bowl and whisk until well combined. (Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer until light and fluffy). 3. Crack 2 large eggs into the bowl. Whisk until completely combined and the mixture is smooth. 4. Whisk 1/4 cup milk and 1 teaspoon vanilla extract into the batter. 5. Peel 3 very ripe, medium bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter. 6. Measure 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. 7. Last but not least, scatter the toasted nuts or 1/2 cup chocolate chips over the batter and gently fold them in. 8. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter. 9. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after. 10. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. 11. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. ### Recipe Notes Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. Filed in: ## More to Love from The Kitchn ![Loading...](https://www.thekitchn.com/static/icons/animated-squiggle.svg)
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