Classic Banana Bread
I still remember the first loaf I made on a rainy afternoon—warm steam fogging the kitchen window, a cinnamon-scented blanket around the house, and the soft comfort of a loaf sliced thick with butter. This Classic Banana Bread recipe has become a reader favorite because it’s simple, forgiving, and tastes like cozy fall mornings in every bite.
Introduction
There’s something timeless about Classic Banana Bread: the way overripe bananas turn into golden, caramelized flavor, and how a single loaf can transform ripe fruit into breakfast, snack, or dessert. If you love seasonal treats and baking that feels like a warm hug, this recipe is for you. If you’re in a hurry, try a quicker twist like our 10-minute healthy banana bread cookies for a speedy snack that captures the same flavors.
Ingredients
Yields: 1 standard 9×5-inch loaf
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup (100g) granulated sugar (or 1/3 cup brown sugar + 1/4 cup granulated)
- 1/3 cup (75g) melted butter or neutral oil
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup chopped walnuts or chocolate chips (optional)
If you prefer a super-simple loaf or are working with minimal pantry staples, check out this easy 4-ingredient banana bread for inspiration.
Step-by-step Instructions
- Preheat and prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a large bowl, whisk the sugar and melted butter until smooth. Add eggs and vanilla, whisking until combined. Stir in the mashed bananas.
- Fold gently: Add the dry ingredients to the wet mixture and fold just until combined—don’t overmix. Fold in nuts or chocolate chips if using.
- Bake: Pour batter into the prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.
- Cool and serve: Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing so it holds its shape.
Pro tip: If you want to turn leftover slices into a treat, consider making a quick pudding using leftover bread—this idea is similar to the flavor in our banana bread bread pudding.
Tips for Success
- Use very ripe bananas: The sweeter and spotty they are, the better the flavor and natural sweetness in your Classic Banana Bread.
- Measure flour properly: Spoon flour into the cup and level it off to avoid a dense loaf.
- Don’t overmix: Stir just until dry ingredients are incorporated; overmixing develops gluten and makes the crumb tough.
- Check oven temperature: Ovens vary—start checking at 50 minutes. If the top is browning too fast, cover with foil.
- Add-ins: Nuts, chocolate chips, or dried fruit are great, but fold in sparingly to keep the loaf tender.
- Want a softer crumb? Substitute half the butter with sour cream or plain yogurt for extra moisture.
For more ideas to reuse and remix your loaf, explore these delightful banana bread cookies that capture the same flavors in a crunchy-soft treat.
Variations
- Gluten-free Classic Banana Bread: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t include it. Bake the same temperature but watch closely for doneness.
- Streusel topping: Combine 1/3 cup brown sugar, 2 tbsp flour, 2 tbsp softened butter, and 1/4 tsp cinnamon; sprinkle on top before baking for a crunchy, sweet finish.
- Chocolate chip or walnut: Fold in 1/2 cup chocolate chips or chopped walnuts for texture and flavor.
- Vegan option: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use oil or a plant-based butter; add a splash of non-dairy milk if batter seems too thick.
If you love transforming banana bread, you might also enjoy this creamy banana bread pudding magnolia idea for a dessert upgrade.
Storage Recommendations
- At room temperature: Wrap cooled slices tightly or store in an airtight container for up to 3 days.
- In the fridge: Store up to 7 days; let slices come to room temperature or warm briefly before serving.
- Freeze: Wrap slices or the whole loaf (double-wrap) and freeze up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
Conclusion
If you’re searching for an easy, comforting loaf to bake this season, this Classic Banana Bread is a timeless choice that fills your kitchen with warm, inviting aroma. For another take on a classic that stays moist and straightforward, see The Chunky Chef’s Classic Banana Bread recipe for additional tips and variations.
FAQs
- How ripe should bananas be for banana bread?
- Use very ripe bananas with brown spots or mostly brown skins. They’re sweeter and mash more easily, giving better flavor and moisture.
- Can I make Classic Banana Bread in a muffin tin?
- Yes. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into a muffin comes out clean.
- Why did my banana bread sink in the middle?
- Common causes are underbaking, too much leavening, or opening the oven door too early. Check oven temperature and measure ingredients carefully.
- Can I reduce sugar in this recipe?
- You can reduce sugar by 25% without major changes, especially if your bananas are very ripe. If reducing more, expect a less moist texture and adjust baking time slightly.
Classic Banana Bread
- Total Time: 70 minutes
- Yield: 1 standard loaf (about 8 slices)
- Diet: Vegetarian
Description
This Classic Banana Bread recipe is simple, forgiving, and embodies the cozy comfort of fall mornings with its golden, caramelized flavor from overripe bananas.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup (100g) granulated sugar (or 1/3 cup brown sugar + 1/4 cup granulated)
- 1/3 cup (75g) melted butter or neutral oil
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Mix the flour, baking soda, salt, and cinnamon in a medium bowl.
- Combine the sugar and melted butter in a large bowl until smooth. Add eggs and vanilla, whisking until combined. Stir in the mashed bananas.
- Fold the dry ingredients into the wet mixture and just until combined—don’t overmix. Fold in nuts or chocolate chips if using.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 15 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor and natural sweetness. Measure flour correctly to avoid a dense loaf. Don’t overmix to keep the loaf tender.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American