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A close-up of a moist slice of foolproof banana bread, studded with walnuts, on a white plate.

How to Make Banana Bread (Foolproof)

This foolproof banana bread recipe is perfect for home bakers of all levels. It uses ripe bananas and simple ingredients to create a tender, flavorful loaf that evokes warmth and comfort. Enjoy a taste of nostalgia with this easy-to-master recipe.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 1.5 cups mashed bananas about 3 large bananas, very ripe
  • 1.67 cups all purpose flour 200 g
  • 2 tbsp cornstarch 16 g
  • 1 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp salt omit if using salted butter
  • 0.75 tsp ground cinnamon
  • 0.75 cup soft brown sugar 150 g
  • 0.25 cup unsalted butter 56 g, room temperature
  • 0.25 cup unflavoured vegetable oil 52 g, canola oil recommended
  • 1.5 tsp vanilla extract
  • 1 large egg room temperature
  • 0.25 cup walnuts chopped, optional

Equipment

  • Loaf tin (8.5x4.5 inch)
  • Potato masher or fork
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 160°C (320°F) with the fan function. Lightly grease and line an 8.5x4.5 inch loaf tin with baking paper.
  2. Mash the ripe bananas in a bowl until smooth. Set aside.
  3. In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Whisk to combine. Set aside.
  4. In a large bowl, cream together the softened butter, brown sugar, and vegetable oil using a mixer on medium speed for 2 minutes until light and fluffy.
  5. Add the egg to the butter mixture and mix until well combined.
  6. Stir in the mashed bananas and vanilla extract until just combined. Remove the mixer attachments.
  7. Gently fold the sifted dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  8. Pour the batter into the prepared loaf tin and spread evenly. Scatter the walnuts over the top.
  9. Bake for 1 hour, or until a skewer inserted into the center comes out clean. Cool in the tin for 15 minutes, then lift out using the baking paper and cool on a wire rack for another 15 minutes before serving.

Notes

This recipe is designed to be straightforward and forgiving. Using very ripe bananas ensures the best flavor and moisture. If you don't have a fan function on your oven, you can bake at 180°C (350°F) without the fan.

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