Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Grease a 9×5-inch loaf pan. Mash 3 very ripe bananas (lots of brown spots — about 1¼ cups) until mostly smooth with a few small lumps.

2. 2

   Stir in ⅓ cup melted butter or oil, ¾ cup packed light brown sugar, 1 large egg, and 1 teaspoon vanilla until the mixture looks glossy and even.

3. 3

   Fold in 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and optional ½ teaspoon cinnamon just until you don't see dry flour. Stir in ½ cup chocolate chips or chopped walnuts if you're using them — stop as soon as they're distributed; overmixing makes a tough loaf.

4. 4

   Scrape into the pan and smooth the top. Bake 50–60 minutes until the top is deep golden, the center springs back lightly, and a toothpick comes out clean or with a few moist crumbs (not wet batter). Tent with foil if the top browns before the middle sets — usually around the 40-minute mark.

5. 5

   Cool in the pan 10 minutes, then turn out onto a rack. Slice when mostly cool so it doesn't gum up the knife. You want a moist, fragrant banana loaf with a tender crumb — not a gummy underbaked center or a dry chalky slice.