Classic Banana Bread Recipe

Classic Banana Bread Recipe: Moist, Tender Loaf Every Time

I’ve been making banana bread for more than thirty years, whether for family or on busy mornings. If you have overripe bananas, this recipe turns them into a tasty, reliable loaf. You don’t need special equipment—follow these easy steps for moist, sweet banana bread that’s better than any mix. Home cooks trust it because it always works, even when you’re short on time.

What Is Classic Banana Bread?

Classic banana bread is a quick bread made with mashed ripe bananas, flour, sugar, eggs, and baking soda. It comes out tender and moist, with a golden crust and natural sweetness from the bananas. You don’t need yeast or extra rising time. Just mix, bake, and enjoy. It’s great for breakfast, snacks, or using up bananas before they spoil.

Why You’ll Love This Recipe

• Incredible moist texture: Ripe bananas keep it tender for days without drying out.
• Simple and fast: Ready in under an hour with basic pantry staples.
• Foolproof results: Balances sweetness and structure for consistent loaves.
• Versatile flavor: Warm banana taste with a touch of vanilla for pure comfort.
• Family favorite: Kids devour it plain or toasted with butter.

Ingredients

This recipe makes one 9×5-inch loaf, serving 10–12 slices.

For the batter:

• 3 large ripe bananas (about 1 ½ cups mashed)
• ⅓ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon (optional, for warmth)

Optional add-ins (pick one or mix):

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• ¼ cup shredded coconut

Optional Substitutions

• Use brown sugar for a deeper molasses flavor.
• Swap butter for coconut oil in vegan versions (omit the egg; use a flax egg: 1 tbsp ground flax + 3 tbsp water).
• Gluten-free? Try a 1:1 gluten-free flour blend.
• No ripe bananas? Microwave firm ones for 30 seconds to soften.

Step-by-Step Cooking Instructions

1. Preheat oven and prep pan: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment. The pan will feel warm when ready.
2. Mash bananas: Peel the bananas and mash them in a large bowl with a fork until mostly smooth, with small chunks. You’ll smell that sweet banana aroma right away.
3. Mix wet ingredients: Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla. Whisk until the mixture is creamy and smooth, with no lumps.
4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. This prevents dense spots in the loaf.
5. Fold batter together: Gently add the dry mixture to the wet ingredients. Stir with a spatula just until the flour is mixed in, about 10 strokes. The batter should be thick and a little lumpy. Add mix-ins: Fold in nuts, chocolate chips, or coconut if using. Don’t overmix to keep it tender.
6. Bake: Pour the batter into the pan and smooth the top. Bake for 55 to 65 minutes. A toothpick inserted in the center should come out clean with a few moist crumbs. The loaf will turn a deep golden brown.
7. Cool properly: Cool in the pan 10 minutes, then transfer to a wire rack. Full cooling takes 1 hour. It slices best when not hot.

Variations and Customizations

Dietary swaps:

• Vegan: Flax egg + plant-based butter or oil.
• Nut-free: Skip nuts; add seeds, such as sunflower seeds.
• Lower sugar: Reduce to ½ cup, add extra banana.

Flavor variations:

• Chocolate banana: Stir in ⅓ cup cocoa powder.
• Peanut butter swirl: Dollop ¼ cup PB onto the batter, then swirl with a knife.
• Spiced: Add ½ tsp nutmeg or ginger.

Equipment alternatives:

• No loaf pan? Use a muffin tin (bake 20–25 minutes).
• Muffin lovers: Yields 12 muffins.
• Air fryer: 320°F for 40 minutes in a loaf pan.

Expert Cooking Tips

Measure flour by spooning it into the cup and leveling it off. Don’t scoop, or the bread may turn out dense. The riper the bananas, the sweeter and moister your bread will be. You can freeze extra peeled bananas for later. For even baking, turn the pan halfway through. When you mix in the cinnamon, notice the warm smell—it’s a sign of the cozy treat to come. Store the bread, wrapped in plastic, at room temperature for up to 4 days, or freeze the slices for up to 3 months.

If the batter seems too thick, add a splash of milk to loosen it. This won’t affect how the bread rises. Start checking at 55 minutes, since ovens can vary. For a shiny top, brush it with milk before baking.

Common Mistakes to Avoid

• Overmixing batter: This can make the bread tough and gummy, so stir as little as possible.
• Underripe bananas: Lacks sweetness and moisture; wait for spots to form.
• Skipping the cooling step: Hot bread crumbles when sliced.
• High oven temperature: This can cause the top to crack and the edges to dry out, so keep the oven at 350°F.
• Too much flour: Pack lightly for a perfect crumb.

Real Cooking Scenario

Last weekend, my neighbor brought over bananas from her tree that were too ripe to eat on their own. I quickly made this loaf while the kids played outside. I mashed the bananas, added some walnuts from the pantry, and put them in the oven. The house soon smelled like banana and cinnamon, and everyone came to the kitchen. We sliced it warm for tea, and it disappeared quickly. Now, we start our mornings with toasted leftovers, making busy weeknights a little easier.

FAQs

Can I use frozen bananas for banana bread?
Yes, thaw and drain excess liquid first. They mash easily and add extra moisture.

How do I know when banana bread is done baking?
The toothpick in the center should have moist crumbs, not wet batter. Takes 55–65 minutes.

Why is my banana bread dense?
Likely overmixed or too much flour. Fold gently and spoon flour lightly.

Can I make banana bread without eggs?
Yes, use ¼ cup of yogurt or mashed banana as a substitute for an egg for binding.

How long does banana bread last?
Room temp: 4 days. Fridge: 1 week. Freezer: 3 months, wrapped well.