Classic Banana Bread Without a Mixer

Quick Recipe Overview

• Prep time: 15 minutes
• Cook time: 60 minutes, approximately
• Cooling time: 60 minutes
• Total time: 2 hours 15 minutes
• Servings: 10 slices
• Difficulty: Easy
• Cuisine and category: American, breakfast

Intro

Banana bread turns heavily speckled bananas into a tender, lightly spiced loaf with a golden crust. Melted butter keeps the mixing simple, and plain yogurt adds moisture without making the batter runny. This is a no-mixer loaf for breakfast, an afternoon snack, or a few slices tucked into the freezer for later.

Why You'll Love This Recipe

• The batter needs a whisk and spatula, with no creaming step.
• Measured banana mash keeps the center from becoming overly wet.
• A little cinnamon supports the banana flavor without overpowering it.
• The loaf slices neatly once it has had time to cool.

Recipe Card

Hannah Brooks

Classic Banana Bread

Banana bread made with ripe bananas, yogurt, and melted butter bakes into a tender loaf with a lightly spiced golden crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Servings: 10 slices

Course: Breakfast

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour 240 grams; spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground vanilla bean
• 1/2 cup unsalted butter melted and cooled slightly
• 3/4 cup granulated sugar
• 2 large eggs at room temperature
• 1 1/2 cups mashed ripe bananas about 3 to 4 bananas; measure after mashing
• 1/4 cup plain whole-milk yogurt

Equipment

• 9 by 5-inch loaf pan
• Parchment paper
• Two mixing bowls
• Whisk
• Flexible spatula
• measuring cups and spoons
• Wire cooling rack

Method

 

1. Heat the oven to 350°F with a rack in the center. Line a 9 by 5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
2. Whisk the all-purpose flour, baking soda, fine salt, ground cinnamon, and ground vanilla bean in a medium bowl.
3. Whisk the melted unsalted butter and granulated sugar in a large bowl. Whisk in the eggs, then the mashed ripe bananas and plain whole-milk yogurt, until evenly combined.
4. Add the dry ingredients to the wet ingredients. Fold with a flexible spatula just until no dry flour remains. Scrape into the prepared pan and smooth the top.
5. Bake for 55 to 65 minutes, until the center springs back lightly and a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter. If the top browns early, loosely tent with foil for the final 15 minutes.
6. Cool in the pan on a wire rack for 15 minutes. Lift out using the parchment and cool for at least 45 more minutes before slicing. Let the loaf cool completely before wrapping for storage.

Notes

Use heavily speckled bananas and measure the mash; extra banana can leave the center gummy. A smaller loaf pan needs a longer bake and can overflow. Wrap the cooled loaf and keep at room temperature up to 2 days or refrigerate up to 5 days. Freeze wrapped slices for up to 3 months. Nutrition values are estimates.

Banana Bread Tips

Use bananas with plenty of brown speckles and a strong banana aroma. Peel and mash them first, then measure the mash. Banana sizes vary, so a banana count alone is not reliable enough for a consistent loaf.

Measure the flour by weight if possible; see King Arthur Baking’s flour-measuring guide for the spoon-and-level method. Otherwise, fluff it, spoon it into the cup, and level the top. Scooping straight from the bag can pack in more flour and leave the loaf dry.

Once the flour goes in, fold gently and stop when the dry patches disappear. A few small banana lumps are fine. A smooth, heavily beaten batter is unnecessary and can produce a tougher crumb.

Common Banana Bread Mistakes

• Extra banana mash can keep the middle wet after the crust has browned.
• A smaller loaf pan changes the bake time and may overflow.
• Cutting the loaf hot can compress the crumb and make the center seem gummy.
• Checking doneness only at the edge can miss wet batter in the center.

Variations

Fold in a small handful of chopped toasted walnuts if you like some crunch. Keep additions modest so the loaf still has enough batter around them. You can also omit the cinnamon for a more straightforward banana flavor.

For muffins, divide the batter among lined muffin cups and begin checking at about 18 minutes. Pan size and portion size change baking time, so use the same moist-crumb doneness cue rather than the loaf timing.

What to Serve With It

Enjoy a slice with coffee or tea. For a baking tray with contrasting textures, add crisp spritz cookies or spiced gingerbread cookies. Cranberry orange cake is another fruit-forward bake for a gathering. Find more baking ideas in the Recipe Index.

Storage

Let the loaf cool completely before wrapping it. Keep it airtight at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individual wrapped slices for up to 3 months so you can thaw only what you need.

Reheating

Warm a slice briefly in the microwave or toast it gently. Start with a short heating time because thin slices dry out quickly. Thaw frozen slices before toasting if your toaster does not have a suitable frozen setting.

Make Ahead

Bake the loaf a day ahead and wrap it once fully cool. The crumb is easier to slice after resting. Avoid mixing the finished batter ahead of time, since baking soda begins reacting as soon as the wet and dry ingredients meet.

FAQs

Why is my banana bread gummy in the middle?

Too much banana, underbaking, or slicing while hot can all contribute. Measure the mash, check the center for wet batter, and allow the full cooling time.

Can I use thawed frozen bananas?

Yes. Thaw them in the refrigerator, stir the fruit and released liquid together, then measure the required mash. Do not add extra liquid beyond that measured amount.

Can I use a different loaf pan?

A 9 by 5-inch pan is the intended size. A narrower pan holds the batter deeper and needs more time, while a wider pan can bake faster.

How ripe should the bananas be?

Choose soft, heavily speckled bananas. Discard fruit with mold, a fermented smell, or signs of spoilage rather than using it for baking.