A moist, straightforward banana bread made with both white and brown sugar, melted butter, and three overripe bananas — the kind of loaf that works as dessert or breakfast without apology. The overripe bananas are non-negotiable: they're sweeter, more fragrant, and blend into the batter rather than leaving chunks. Mix wet and dry separately before combining, and don't overbake — 45 minutes at 355°F is usually enough; a toothpick should come out with a few moist crumbs, not wet.
Ingredients
Wet ingredients
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup milk
- 3 ripe bananas mashed (preferably overripe)
Dry ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1.5 cups all purpose flour
Optional
- 1 cup chocolate chips
- 1 cup chopped pecans
Instructions
- Mix wet ingredients properly
- Mix dry ingredients properly, in a separate bowl
- Combine. Add optional ingredients if desired
- Preheat over to 355 degrees
- Grease the baking pan
- Bake for 45 minutes and let it rest on counter top for a few minutes
Storage
- Room temperature in an airtight container up to 3 days. Refrigerate up to 1 week. Freeze individual slices up to 3 months.
Variations
- Chocolate chip — Fold in 1/2 cup chocolate chips before baking.
- Nutty — Add 1/2 cup chopped walnuts or pecans.
- Healthier — Replace half the flour with whole wheat flour and reduce sugar by 2 tbsp.
Added Aug 27, 2026 · Updated Oct 6, 2026