Classic Banana Bread
This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me? Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!
Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:
- Incredibly easy to make
- Super moist, no dry banana bread anywhere in sight!
- Made with simple pantry staples that you likely have on hand
I’ve also included notes on how to freeze your banana bread, ripen your bananas quickly, and so much more!
Ingredients For This Recipe
To make this easy banana bread you’ll start out by gathering your ingredients. For this recipe we’ll be using:
- Unsalted Butter: Some banana bread recipes use oil, but I find that butter works best in this recipe. It also provides more flavor than using just oil.
- Sugar: I use a mix of brown sugar and granulated sugar in this recipe. The brown sugar adds extra moisture to the banana bread as well.
- Eggs & Vanilla Extract: You’ll be using a couple of eggs to bind everything together and some pure vanilla extract.
- Mashed Bananas: There’s two cups of mashed bananas in this recipe for maximum banana flavor. The mashed bananas also help to keep this banana bread incredibly moist.
- All-Purpose Flour: This provides the structure for the banana bread. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much.
- Baking Soda & Baking Powder: There’s a combination of baking soda and baking powder in this banana bread to give it the perfect amount of lift.
- Cinnamon & Salt: The cinnamon is optional here, but it adds a beautiful flavor to the the banana bread. The salt helps to balance out the sweetness too.
- Walnuts: As always, the chopped walnuts are completely optional. I love adding some to this recipe, but feel free to leave them out!
How To Make Banana Bread
To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:
- Cream the butter and sugars together: It’s best to beat the butter and sugars together for 4-5 minutes or until the mixture is light in color and fluffy. This will help incorporate more air into your batter which creates a lighter banana bread.
- Mix in the eggs and vanilla extract: It’s best to mix in your eggs one at a time, then mix in the vanilla. I also like to scrape down the bowl at this point and give it another good mix.
- Mix in the mashed banana: I prefer to add the mashed banana along with the rest of the other ingredients instead of at the end to ensure that I don’t over mix the batter.
- Whisk together the dry ingredients: Whisking the dry ingredients separately helps to ensure that everything, especially the baking soda and baking powder, are evenly distributed into the batter.
- Mix the dry ingredients into the wet ingredients: You only want to mix the wet and dry ingredients together until just combined. Over mixing the batter can lead to a super dense loaf of bread.
- Fold in the chopped walnuts: If you’re omitting the walnuts, simply skip this step!
Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.
Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.
FAQ’s
How ripe should your bananas be?
The best kind of bananas for this recipe are ones that are overripe with a lot of speckles. If your bananas are still green or just yellow, then I suggest waiting a little longer.
If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.
How do you store this bread?
You can store this banana bread in an airtight container at room temperature for 3-4 days. While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.
Can you freeze it?
Yes, absolutely! To freeze the the loaf: Wrap the loaf tightly with plastic wrap and store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room temperature.
To freeze individual slices: Slice the bread and place it on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. You can thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds at a time or until warmed through.
Baking Tips
- When measuring your flour, avoid scooping it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- You can use your electric mixer to mash your bananas before getting started with this recipe. Just make sure to wipe the mixer and bowl clean before you cream your butter and sugar together.
- You’ll need two cups of mashed bananas for this recipe, which usually comes out to about 4 large bananas or 5 medium bananas.
More Easy Banana Recipes To Try!
Video Tutorial
Classic Banana Bread Recipe
Ingredients
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (440 grams) mashed banana
- 1/2 cup (80 grams) chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4-5 minutes or until light and fluffy.
- Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Gently stir in the chopped walnuts.
- Scoop the batter into the prepared loaf pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
- Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool completely.
Notes
Awesome delicious banana bread
I used food processor for bananas
the easiest recipe I have used
Five stars ⭐️ thank you so very much
Delicious. I added some chocolate and topped with shaved coconut!!!!
Hello Danielle
Thank your for the recipe. I have tried many of your recipes and each time it turns out perfect. Your instructions are very very clear and easy to follow.
I will be baking this banana bread sometime this week but I have a couple of questions
1. Can I use salted butter and reduce salt to half of recipe? Will it affect the texture but my understanding is always use unsalted butter when baking
2. Is it ok if i use half wheat flour and half all purpose flour? Will it affect the taste and texture tremendously?
Thanks
Yes, it would be fine to use salted butter! Depending on the amount of salt in your butter, I would reduce the salt to 1/8 to 1/4 teaspoon. It would be fine to use half whole wheat and half all-purpose flour as well. I just don’t recommend using only whole wheat flour or the bread will be very dense.
I always use salted butter and it turns out great! Also I make mine entirely whole wheat by using whole wheat pastry flour. Whole wheat flour makes it denser and lastly flour makes it less dense so they counter act each other perfectly. Mine turns out amazing. I’m making it for my moms birthday today 🙂
Hello Danielle!
Thank You for this amazing Classic Banana Bread! I somehow misplaced my recipe for banana bread and found yours. I made it yesterday and fantastic results! Everyone loves it! I added one cup of dark chocolate chips and used one cup of walnut pieces. This bread is a real tasty flavorful banana bread! I serve it with a scoop of Vanilla or Chocolate ice cream, or just pour heavy cream on it. Accompanied with a fresh glass of milk or a delicious cup of tea or great cup of coffee! Thank You so much! Love your recipes! Have a Safe and Healthy Week!
Thank you, Germaine! So glad the banana bread turned out great for you!
So delicious! I added dark chocolate! Next time I will only use 1/2cup of brown sugar, it’s a little too sweet for me! Next time I’ll add coconut and walnuts! Such a great recipe!
Sorry I meant to put 5 stars!!!!!!
This turned out so delicious and the recipe was so simple!
Hi Danielle! I accidentally used corn starch instead of baking powder, whoops. My adult kids said it was the best they’ve ever had, they couldn’t get enough of it, and want more, more, more! I just made the proper recipe and we’ll see what they have to say. Thanks so much for this recipe!
Wouldn’t change a thing!
I only recently got into cooking due to a sudden job change and I’ve slowly ventured out and found a passion for it. I really love the idea of putting all these ingredients together and coming out with something so tasty.
That being said- this is the first baking recipe I’ve -ever- tried. Really tasty results and instructions were very clear to understand and I like the fact you could click on certain terms and it takes you to a new page instructing you how to achieve said term. Very useful for someone like me who is new to all this. Anyways, I love this and I’m now baking my 2nd loaf of banana bread ever bc I just loved the results so much the first time and everyone around is excited to try it lol. I currently owe like 10 ppl banana breads… Sorry for the rant. I am just very happy to have found this page <3
Thank you, Emily! I’m so glad you enjoyed the recipe! I’d love to hear if you try any other recipes!
It tasted just like those my mother made back in the 50s. I used only 1/4 cup granulated sugar but otherwise followed your recipe. Wonderful.
This is such a catastrophe, I baked 2 loaves of banana bread with the intention of giving one loaf to my boyfriend, and his mom (trusting the recipe wouldn’t be bad) and I had a tester slice and it is so awful when I gave a piece to my mom she said “ Maybe you can make some apple butter and problem solved”. I don’t know how I’m going to give this to not just my boyfriend, but his mother
Sorry you had trouble with the recipe, Sarinna. I’ve made this recipe dozens of times and never had any issues and hundreds of other readers have had success with it as well. I’d be happy to try to troubleshoot and help you figure out what went wrong, but just saying it was a catastrophe isn’t helpful.
Just put this in the oven. My 15 year old grandson was going to throw away some over ripe bananas and I asked him if he liked banana bread.
The best part was that he made it while I supervised. We can’t wait to try it.
Fantastic recipe that turned out perfectly: great texture taste, and aroma! The advice to tent the loaf with foil (loosely, and halfway through the baking time) is fool-proof to prevent the top from over browning and burning. I added chopped raw black walnuts, a favorite of mine for the ultimate flavor combination. Thanks for this recipe!
Am I missing temp and time for baking
All of the ingredients and instructions are listed in the recipe card towards the bottom of the blog post. If you’re having trouble finding it, you can use the jump to recipe button at the top of the post.
Excellent clarity and detail. I never baked as a child because my mom was an amazing baker, chef everything. Now with some free time at hand post my wedding, I am indulging in all the good baking and enjoying these moments of learning and feeding my family.
Many thanks Danielle!! All the love and power to you for sharing all the knowledge:)
Thank you, Tania! I really appreciate that! I’m glad you’re enjoying the recipes!
I made 2 loaves, but hadn’t enough banana, so added crushed pineapple very well drained and it was amazing so would recommend this tip. It was moist and light and pretty addictive!!
Funny no negative reviews are posted? Guess i wont ever see this one published. This was horrible very dense.
Not good will not make again. Maybe if I added pineapple like one reviewer did or an extra egg like another. This was more of a banana bread than a cake. It was better once refrigerated. Icing was very thick and sweet. A little too sweet for me.
Lynn this recipe is for banana bread… not sure how you mixed up this recipe for banana cake.
I’ve used this recipe over 6 times and it always comes out amazing moist and perfect!
I do add a tablespoon of pecan spiced rum which makes it extra rich which I love!
Agreed it’s perfect every time
I can’t have dairy so can I use oil instead of butter? If so how much such I put? Thanks
You could probably swap out the butter for 1/2 cup of oil, but it will change the taste and texture of the bread. A dairy-free butter substitute like earth balance may also work. I do have a whole wheat banana bread recipe here that uses oil.
I love this recipe! It turned out great. My daughter “taught” me to throw old bananas into the freezer and whenever you get the urge to make banana bread, thaw them out and add them to the recipe. I added 1/2 cup of plain applesauce to your recipe. My family LOVES it. Thank you for sharing it.
Thank You so very much for the excellent cookies recipes the chocolate and basic peanut butter cookies so great my cocoa was alittle over date to use but it work need to buy a new one the peanut butter to use right way was great no chill super. thought I send you a note they work out great Hugs to you have blessed week.~XO~
How do I keep the banana bread moist?
I recommend storing it in an airtight container.
I was searching for a banana bread recipe that had grams included since the other recipe can be so inconsistent with volume measurements. This came out perfect! Moist and dense. It was awesome.
What is your opinion of putting the banana bread in a cold oven without the step of preheating it? I heard there are advantages to this but not sure if it is a useless gimmick or actually has value?
P.S Love ALL your recipes. You have made me a hit at work when I take to share.
Thank you, Duane! Glad you’re enjoying the recipes! I don’t recommend putting banana bread in a cold oven, it will affect how well it rises, how much it browns, and the baking time too.
Has very good flavor but the crumb is a bit too dense for my liking. Still a solid recipe and uses more bananas than other recipes for a rich flavor.