This heirloom banana bread has been passed down from my grandmother, who baked it every Sunday for our family. It’s the perfect way to use up ripe bananas, creating a moist, tender loaf that fills the kitchen with warmth. Trust me, one slice and you’ll understand why this recipe has stood the test of time.

This beloved banana bread recipe relies on a simple chemical reaction: the natural sugars in overripe bananas caramelize during baking, while baking soda reacts with their acidity to create a light, airy crumb. For foolproof results, I always use a reliable stand mixer to ensure the batter is perfectly emulsified without overmixing. The result is a golden loaf with a crackly top that stays moist for days.

Ingredients

• 3 large ripe bananas, mashed (about 1 1/2 cups or 340g)
• 2 cups all-purpose flour (250g)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup granulated sugar (150g)
• 1/2 cup unsalted butter, softened (115g)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts or pecans, toasted (optional, 60g)
• 1/2 cup semi-sweet chocolate chips (optional, 90g)

Instructions

1. Preheat your oven to 350°F (175°C). Thoroughly grease a 9×5 inch loaf pan with butter or non-stick spray, then dust lightly with flour, tapping out excess. Alternatively, line the pan with parchment paper for easy removal.
2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed and no lumps remain. Set this dry mixture aside.
3. In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, fluffy, and slightly increased in volume.
4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract until combined.
5. Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the mashed bananas in two parts, beginning and ending with the dry ingredients. Mix just until no flour streaks remain; do not overmix, as this can lead to a dense loaf.
6. If using nuts or chocolate chips, fold them in gently with a rubber spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with the spatula to create an even surface. Tap the pan firmly on the counter a few times to release any large air bubbles.
8. Bake in the preheated oven for 50-60 minutes. The bread is done when the top is deep golden brown, the loaf has pulled away slightly from the pan edges, and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the top begins to brown too quickly, tent it loosely with aluminum foil after 40 minutes.
9. Remove the pan from the oven and let the bread cool in the pan for exactly 10 minutes. Then, using the parchment paper or a knife, lift the loaf out and transfer it to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.