Slices of banana bread with a soft golden crumb on a plate

United States · American

Banana Bread

A soft American banana bread loaf with ripe banana, wheat flour and a classic crumb, plus a vegan version that removes egg and dairy.

  • American
  • 65 min total time
  • 8 base servings
  • 2 versions
  • 4 compatible options

Country

United States

Cuisine

American

Servings

8 servings

Prep

15 min

Cook

50 min

Total

65 min

2 versions

4 compatible options

Makes about 8 slices.

Let the loaf cool before slicing so scaled portions hold together cleanly.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 8 servings

Version

Active version: Classic

Allergens & avoidances

4 compatible options

Adaptation status

Servings: 8 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Classic banana bread with wheat flour, ripe banana, eggs, dairy and butter.

Contains gluten, egg and milk/lactose. This recipe intentionally does not use nuts or soy.

Version

  • Vegetarian

Free from

  • Tree nuts
  • Peanuts
  • Soy
  • Sesame seeds
  • Fish
  • +2 more

Contains

  • Gluten
  • Eggs
  • Lactose
  • Dairy

Ingredients

  • 220 g wheat flour Contains gluten.
  • 300 g ripe banana Use very ripe bananas for sweetness and moisture.
  • 2 eggs
  • 80 ml milk or plain yogurt Contains milk protein and lactose.
  • 80 g melted butter Contains milk and lactose.
  • 120 g sugar
  • 8 g baking powder
  • 2 g ground cinnamon, optional
  • 2 g fine salt

Cooking method

Oven

  1. Prepare the tin

    Heat the oven to 180 C and line a loaf tin.

  2. Mash the banana

    Mash the ripe banana in a large bowl until mostly smooth.

  3. Mix the wet ingredients

    For classic banana bread, whisk in eggs, milk or yogurt and melted butter. For vegan banana bread, whisk in soy-free plant drink and neutral oil.

  4. Add the dry ingredients

    Stir in the wheat flour, sugar, baking powder, cinnamon and salt until just combined.

  5. Bake

    Scrape the batter into the tin and bake until the top is golden and a skewer inserted in the center comes out clean.

  6. Cool

    Cool in the tin for 10 minutes, then lift out and cool before slicing.

Frequently asked questions

Does banana bread contain gluten?

Yes. Both current versions use wheat flour, so there is no gluten-free compatible version yet.

Which version should I choose if I avoid egg, lactose or milk protein?

Choose the vegan version. It removes egg and dairy but keeps the wheat-flour banana loaf structure.

Does this banana bread use nuts or soy?

No. The listed versions do not include nuts, peanuts or soy; check labels for packaged ingredients when needed.

How should I store banana bread?

Cool it fully, then store slices in a covered container. Warm a slice gently before serving if you like.

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