1-First Step: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper. This prevents sticking and eases removal for your classic banana bread recipe. Mash the 3 ripe bananas in a large bowl until smooth. This banana bread recipe with ripe bananas relies on their softness for moisture.

2-Second Step: Stir in the 1/2 cup melted butter and 3/4 cup brown sugar. Mix until combined. Add the 2 beaten eggs and 1 tsp vanilla extract. Blend well. For vegan, use flax eggs here. This creates the wet base that makes moist banana bread so tender.

3-Third Step: Sprinkle 1 1/2 tsp baking soda and 1/4 tsp salt over the mixture. Stir gently. Add 1 3/4 cups flour gradually, folding until just combined. Avoid overmixing to keep the crumb light in this no mixer banana bread recipe. For gluten-free, use the blend now. Low-calorie? Applesauce goes in with eggs.

4-Fourth Step: Fold in 1/2 cup walnuts or chocolate chips if using. Pour batter into the pan, smooth the top. Bake for 60-65 minutes. Test with a toothpick; it should come out clean. Cool in pan 10 minutes, then transfer to a rack. Total time: about 1 hour 20 minutes.

5-Final Step: Let cool completely before slicing for best texture. Serve plain, with butter, or toasted. Pairs great with iced tea recipes on our site.