Banana Bread |

Banana Bread

Course: Dessert
Cuisine: Japanese
Keyword: banana cake, bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 Loaf
Author: Nami
The secret to great homemade banana bread is having a tried and tested, go-to recipe. Here I share a classic recipe that I have been using for years. The result: Fresh baked banana bread that is always flavorful and moist with the perfect amount of sweetness!


  • ½ Tbsp unsalted butter (for greasing the baking dish)
  • 1 ⅔ cups all-purpose flour (plain flour) (200 g)
  • ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup unsalted butter (113 g) (soften)
  • ½ cup sugar (100 g)
  • 2 large eggs (at room temperature)
  • 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
  • 1 tsp pure vanilla extract
  • 4 ripe bananas (separated) (See Notes)
  • ½-⅔ cup raisins (optional)


  1. Gather all the ingredients.

  2. Preheat oven to 350°F (175°C) and grease an 8” square baking dish with butter (bottom and sides).
    Banana Bread 1
  3. In a bowl, combine 1 ⅔ cup flour, ½ tsp salt, ½ tsp. baking soda, and ½ tsp. baking powder and whisk all together.
    Banana Bread 2
  4. In another bowl, combine ½ cup soften butter and ½ cup sugar and whisk well.
  5. Add 2 eggs, 1 Tbsp. oil, and 1 tsp. vanilla and beat with the whisk until well blended.
  6. Mash 3 bananas with a fork and mix into the egg mixture.
  7. Add the 1 ⅔ cups flour to the banana mixture and stir just until blended. Add raisins, if you prefer.
    Banana Bread 6
  8. Pour the batter into the prepared pan, spreading it evenly with the rubber spatula. Slice 1 banana thinly into rounds and decorate on top of the banana bread.
    Banana Bread 7
  9. Put the pan in the oven and bake at 350°F (175°C) until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Remove the baking dish from the oven and let cool for 20 minutes. If you don't eat right away, wrap each slice or the whole cake with plastic wrap. Store at the cool place and enjoy within 2-3 days.

Recipe Notes

Banana: To quickly ripen bananas, bake at 300 ºF (150 ºC) for 30-40 minutes (depends on your banana) [source].


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.