Classic Banana Bread

Table of Contents

The Ultimate Classic Banana Bread Recipe: A Taste of Home

There’s a certain magic that happens when your kitchen fills with the warm, sweet scent of cinnamon and baking bananas. For me, this classic banana bread is more than a recipe; it’s a scrapbook. It’s the first thing I ever baked without my mom’s help, a slightly lopsided but deeply loved loaf. It’s the solution to a fruit bowl of overripe bananas and the answer to a quiet Sunday afternoon. This isn’t just banana bread; it’s a tender, moist, and buttery slice of comfort, with a crackly, golden-brown crust that gives way to a perfectly soft interior. It’s the taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

It’s the ultimate use for overripe bananas. Transform those speckled, almost-forgotten fruits into something truly spectacular instead of tossing them out.
The process is wonderfully simple. No fancy techniques or equipment are needed—just a couple of bowls and a hearty stir. It’s a forgiving recipe perfect for bakers of any level.
Your home will smell incredible. The aromatic blend of vanilla, cinnamon, and caramelizing bananas baking in the oven is pure therapy.
It’s a versatile crowd-pleaser. Enjoy it for breakfast, as an afternoon snack, or as a simple dessert. It’s a guaranteed hit with everyone.

I’ll never forget the time I brought a loaf to a family gathering. My uncle, a man whose culinary preferences begin and end with plain steak and potatoes, eyed it suspiciously. After some gentle coaxing, he took a small slice. Then another. Before I knew it, he’d quietly taken the last piece, wrapped it in a napkin, and slipped it into his pocket “for later.” If this bread can win over the most stubborn of skeptics, it can do anything.

What Makes It Special

This recipe stands out because of its careful balance of ingredients, each playing a crucial role:

A Mix of Sugars: Using both granulated and packed light brown sugar creates a complex sweetness. The brown sugar adds a subtle molasses note and contributes to that incredibly moist, tender crumb.
The Ripest Bananas: The star of the show! Deeply spotted, overripe bananas mash easily and are naturally sweeter, giving the bread an intense banana flavor without being artificial.
A Hint of Warmth: The addition of ground cinnamon adds a layer of cozy, warm spice that complements the banana perfectly without overpowering it.
Textural Contrast (Optional): The chopped walnuts are optional but highly recommended. They provide a delightful crunchy contrast to the bread’s soft, cake-like texture.

Making It Happen

First, preheat your oven to 350°F (177°C) and prepare your loaf pan. Lining a 9×5 pan with parchment paper is my foolproof method for a clean release every single time.

In a large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, cinnamon, and salt. This ensures your leaveners and spices are evenly distributed for a perfect rise.

Now, for the good stuff. In another bowl, use an electric mixer to cream together the softened butter and both sugars. Beat them for a good 4-5 minutes until the mixture becomes pale, light, and fluffy. This step is key for building structure and texture. Next, mix in the room-temperature eggs one at a time, followed by the vanilla extract, beating well after each addition. The batter might look a little curdled at this point, but don’t worry. Scrape down the sides of the bowl and mix in the mashed banana until everything is smoothly combined.

It’s time to bring it all together. Gently add the dry ingredients to the wet banana mixture. Use a spatula to fold everything together until you no longer see streaks of flour. Be careful not to overmix—a few lumps are just fine. If you’re using walnuts, fold them in now.

Transfer the thick, fragrant batter into your prepared pan, smoothing the top into an even layer. Slide it into the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a toothpick inserted into the very center comes out clean or with a few moist crumbs. If the top is browning too quickly, just tent it loosely with a piece of aluminum foil.

Once out of the oven, let the bread cool in the pan for about 20 minutes. This allows it to set. Then, using the parchment paper as handles, lift it out and transfer it to a wire rack to cool completely. I know it’s hard, but letting it cool fully makes for cleaner slices and allows the flavors to fully develop.

You Must Know

Don’t Overmix! Once you add the flour, mix until just combined. Overmixing develops gluten, leading to a tough, dense bread.
Banana Ripeness is Key. The blacker, the better. Your bananas should be soft, sweet, and easy to mash for the best flavor.
Room Temperature Ingredients Matter. Using room-temperature eggs and butter helps them emulsify into the batter, creating a uniform, beautifully textured crumb.
Test for Doneness Correctly. Ovens vary. Start checking at 55 minutes. The toothpick test in the center is your most reliable guide.

Serving Ideas

This banana bread is sublime all on its own, still slightly warm from the oven. For a decadent breakfast, slather a slice with salted butter or cream cheese. To turn it into dessert, a dollop of whipped cream or a scoop of vanilla bean ice cream alongside a cup of strong coffee or a cold glass of milk is absolute perfection.

Make It Different

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-Free: Use an equal amount of vegan butter or coconut oil in place of the butter.
Add-Ins: Stir in a 1/2 cup of chocolate chips, pecans, or even shredded coconut along with the walnuts.
Flavor Twist: Add 1/2 teaspoon of nutmeg or a pinch of cardamom along with the cinnamon for a more spiced profile.

Storage and Reheating Tips

Store your cooled banana bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap the whole loaf or individual slices tightly in plastic wrap and then in a freezer bag. It will keep in the freezer for up to 3 months. Thaw overnight on the counter.

To reheat a slice and bring back that just-baked warmth and softness, pop it in a toaster oven or a regular oven at 350°F for about 5-7 minutes. You can also microwave a slice for 15-20 seconds for a quick fix.

Success Tips

For the absolute best results, measure your flour correctly. The most accurate way is to use a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Scooping directly with the cup packs in too much flour and can lead to a dry loaf.

Frequently Asked Questions (FAQ)

Q: Can I use frozen bananas?
A: Absolutely! Thaw frozen bananas completely and drain off any excess liquid before mashing them. They work beautifully.

Q: My bread is browning too fast on top but is still raw inside. What do I do?
A: This is common. Simply tent the loaf loosely with aluminum foil for the remainder of the baking time. This will slow down the browning while allowing the center to cook through.

Q: Can I make this into muffins instead?
A: Yes! Divide the batter into a lined muffin tin and bake at the same temperature for 18-22 minutes, or until a toothpick comes out clean.

Q: Why did my bread sink in the middle?
A: This usually means it was slightly underbaked or there was too much leavener. Ensure your baking soda and powder are fresh and that you test for doneness accurately.

Q: Is it really necessary to use both baking soda and baking powder?
A: In this recipe, yes. The baking soda reacts with the acidic bananas to provide lift, while the baking powder offers additional leavening for a light texture.

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Category: Breakfast, Dessert, Snack
Difficulty: Easy
Cuisine: American
Yield: 1 loaf

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 ripe banana (about 4-5 bananas)
1/2 cup (80 grams) chopped walnuts (optional)

Instructions

Preheat oven to 350°F (177°C). Grease and line a 9×5 inch loaf pan with parchment paper.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, using an electric mixer, cream the softened butter and both sugars together on medium speed until light and fluffy (4-5 minutes).
Beat in the eggs one at a time, then mix in the vanilla. Scrape down the bowl and mix in the mashed banana until combined.
Add the dry ingredients to the wet ingredients and mix on low speed just until no flour streaks remain. Gently fold in the walnuts, if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil halfway through if the top is browning too quickly.
Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

Notes: For accurate results, measure flour by weight or using the spoon-and-level method. The riper the bananas, the sweeter and more flavorful your bread will be.