Classic Banana Bread Recipe

Classic Banana Bread is a timeless favorite, celebrated for its moist texture, rich banana flavor, and simple preparation. Perfect for breakfast, dessert, or a snack, this quick bread is a fantastic way to use up ripe bananas. Whether enjoyed plain, with butter, or toasted, it’s a comforting treat that never goes out of style.

Necessary Kitchen Equipment

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk or fork
• Spatula
• Measuring cups and spoons
• Toothpick or cake tester

Ingredients

• 2 to 3 ripe bananas (about 1 cup mashed)
• ½ cup unsalted butter (115 g), melted
• ¾ cup granulated sugar (150 g)
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour (190 g)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional)
• ½ cup chopped walnuts or chocolate chips (optional)

Step-by-Step Instructions

Prepare the Pan and Preheat Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Mash the Bananas:

1. In a large mixing bowl, mash the ripe bananas with a fork until smooth.

Mix the Wet Ingredients:

1. Stir the melted butter into the mashed bananas until combined.
2. Add the sugar, eggs, and vanilla extract, mixing until smooth.

Combine the Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Combine Wet and Dry Ingredients:

1. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
2. If using walnuts or chocolate chips, fold them in at this stage.

Bake the Banana Bread:

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove from the oven and let the bread cool in the pan for 10 minutes.
4. Transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Ripe Bananas: The riper the bananas, the better the flavor. Look for bananas with lots of brown spots.
• Add-Ins: Customize your banana bread with mix-ins like dried fruit, shredded coconut, or a sprinkle of oats on top.
• Storage: Wrap the bread tightly in plastic wrap or foil and store at room temperature for up to 3 days or in the refrigerator for up to a week.

What to Serve with Banana Bread

Serve slices plain or with a smear of butter or cream cheese. Pair with a hot cup of coffee, tea, or a glass of milk for a cozy treat.

Frequently Asked Questions

1. Can I freeze banana bread?
Yes! Wrap the loaf (or individual slices) in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

2. Can I make this recipe healthier?
Substitute some or all of the all-purpose flour with whole wheat flour, and replace the sugar with honey or maple syrup for a healthier option.

3. Can I make this banana bread vegan?
Yes! Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), and non-dairy milk.

Enjoy this Classic Banana Bread recipe—a simple, delicious way to brighten any day!

Classic Banana Bread

Classic Banana Bread is a timeless favorite, celebrated for its moist texture, rich banana flavor, and simple preparation. Perfect for breakfast, dessert, or a snack, this quick bread is a fantastic way to use up ripe bananas. Whether enjoyed plain, with butter, or toasted, it’s a comforting treat that never goes out of style.

Print Recipe Pin Recipe

Equipment

• 9x5 inch loaf pan
• Mixing bowls (large and medium)
• Whisk or fork
• Spatula
• Measuring cups and spoons
• Toothpick or cake tester

Ingredients

  

• 2 to 3 ripe bananas about 1 cup mashed
• ½ cup unsalted butter 115 g, melted
• ¾ cup granulated sugar 150 g
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour 190 g
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon optional
• ½ cup chopped walnuts or chocolate chips optional

Instructions

 

• Prepare the Pan and Preheat Oven:
• Preheat your oven to 350°F (175°C).
• Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
• Mash the Bananas:
• In a large mixing bowl, mash the ripe bananas with a fork until smooth.
• Mix the Wet Ingredients:
• Stir the melted butter into the mashed bananas until combined.
• Add the sugar, eggs, and vanilla extract, mixing until smooth.
• Combine the Dry Ingredients:
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
• Combine Wet and Dry Ingredients:
• Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
• If using walnuts or chocolate chips, fold them in at this stage.
• Bake the Banana Bread:
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
• Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the bread cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing.

Notes

Ripe Bananas: The riper the bananas, the better the flavor. Look for bananas with lots of brown spots.
Add-Ins: Customize your banana bread with mix-ins like dried fruit, shredded coconut, or a sprinkle of oats on top.
Storage: Wrap the bread tightly in plastic wrap or foil and store at room temperature for up to 3 days or in the refrigerator for up to a week.