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Introduction
There’s a warm, buttery aroma that curls through the kitchen the moment a loaf of banana bread slides into the oven — sweet ripe banana, toasted brown sugar notes, and the faint vanilla whisper that promises comfort in every slice. The crust forms a gentle, golden crackle while the crumb stays tender and almost custardy where the bananas have melted into the batter. Picture slicing into that loaf: steam rises, the texture yields under your fork, and a little smear of melted butter makes a tiny, perfect puddle on the surface.
This classic banana bread is the kind of recipe that hooks you emotionally: it rescues overripe bananas, stitches together family mornings, and turns simple pantry staples into something celebratory. It’s perfect for cozy weekend breakfasts, school-lunch upgrades, late-night baking therapy, or as a heartening contribution to a gathering. If you love one-pan comfort bakes like a gooey mac and cheese, you’ll find the same homey satisfaction here — and if you’re hunting for more no-fuss meal ideas, check out this roundup of easy weeknight options to keep dinner simple when life gets busy.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 10–80 minutes (including cooling)
- Servings: 12 slices (1 standard 9×5-inch loaf)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Nutrition per serving (one slice; values approximate):
- Calories: 230 kcal
- Protein: 3.0 g
- Carbohydrates: 35 g (of which sugars ~17–20 g)
- Fat: 8.7 g
- Saturated Fat: ~5.3 g
- Fiber: ~1.5–2.5 g
- Sodium: ~140 mg
How these numbers were estimated: ingredient nutrient values were calculated from standard references (USDA FoodData Central) to produce an approximate per-serving breakdown for this classic recipe. For general guidance on portions and nutritional balance, see reputable health resources such as the Mayo Clinic or the USDA. If you need precise tracking for medical or dietary reasons, consider entering your exact ingredient brands and weights into a nutrition calculator or app.
Perfect For…
- Cozy mornings when you want something warm and comforting without a long prep.
- Using up overripe bananas that would otherwise go to waste — economical and zero-waste friendly.
- Brunches, potlucks, or school bake sales where easy slicing and portable servings are a plus.
- A nostalgic, family-oriented treat that often brings back memories of childhood kitchens and weekend baking.
Step-by-Step Instructions
Ingredients
- 1 1/2 cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 3 medium ripe bananas, mashed (about 1 1/2 cups / 354 g mashed)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans; 1/2 cup chocolate chips
Substitutions & optional ingredients
- For a lighter sugar profile: use 3/4 cup granulated sugar + 1/4 cup brown sugar, or 3/4 cup coconut sugar.
- Dairy-free: replace butter with 1/2 cup (113 g) solid coconut oil or vegan butter.
- Gluten-free: swap to a 1:1 gluten-free all-purpose flour blend (check for xanthan gum).
- Add-ins: fold in nuts, chocolate chips, or 1 tsp cinnamon for a spiced loaf.
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and slightly fluffy (about 2 minutes).
- Add eggs one at a time, beating until combined, then stir in the mashed bananas and vanilla.
- Fold the dry ingredients into the wet mixture gently—mix until just combined; overmixing will create a tougher loaf. If using nuts or chocolate chips, fold them in now.
- Pour batter into prepared pan and smooth the top with a spatula. If you like, sprinkle a few extra chips or nuts on top for presentation.
- Bake 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30–35 minutes.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing to keep the crumb from compressing.
Practical tips: check doneness at the 50-minute mark; oven temperatures vary. Allow the loaf to cool a bit before slicing — it firms up as it cools, giving cleaner slices. For a slightly richer texture, substitute one egg with an extra mashed banana.
Serving Suggestions
- Classic: slice and serve warm with a pat of butter or a swipe of cream cheese.
- Breakfast plate: alongside scrambled eggs and fresh fruit for a balanced morning.
- Dessert twist: warm a slice and serve with vanilla ice cream and caramel drizzle.
- Snack box: wrap individual slices for lunchboxes or picnics — they travel well.
- Coffee companion: pairs beautifully with a latte, cappuccino, or an afternoon tea.
How to Store
- Room temperature: keep wrapped tightly in plastic wrap or in an airtight container for 2–3 days. Store away from direct heat.
- Refrigeration: keeps up to 5–7 days in an airtight container; bring to room temp or warm gently before serving to restore softness.
- Freezer: wrap slices individually in plastic wrap and place in a freezer bag—store up to 3 months. Thaw overnight in the fridge or at room temperature, then warm gently if desired.
Chef’s Advice
- Use very ripe bananas (lots of brown spots) for the best flavor and sweetness; underripe bananas won’t give the same depth.
- Don’t overbeat after adding the flour—overworking develops gluten and makes the loaf dense. Fold until just combined.
- For even baking, place the loaf in the center of the oven; if your oven has one hot spot, rotate the pan halfway through baking.
- If your loaf tends to crack heavily on top, check that the oven temperature isn’t too high — a shallow, decorative crack is normal.
- To make the crumb extra tender, try substituting 1/4 cup of the flour with plain yogurt or sour cream (reduces drying; increases tenderness).
Creative Twists
- Chocolate-Banana Swirl: fold 1/3 cup melted dark chocolate into half the batter, layer with plain batter for a marbled loaf.
- Walnut-Cinnamon Banana Bread: add 1 tsp ground cinnamon and 1/2 cup chopped walnuts for a spiced, crunchy variant.
- Vegan & Oil-Based: replace butter with 1/2 cup neutral oil (canola or vegetable), and use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) in place of eggs; add 3/4 tsp baking powder for lift.
- Gluten-Free: swap to a cup-for-cup gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it—bake the same, watching texture.
- Lower-Sugar Option: reduce sugar to 2/3 cup and rely on extra-ripe bananas for natural sweetness; add 1/4 cup applesauce for moisture if desired.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes—thaw and drain any excess liquid, then mash. Slightly more moisture may require a touch more flour, or a bit longer baking time.
Q: Why is my banana bread dense?
A: Overmixing after adding flour, old leavening (baking soda), or using too-cold eggs/butter can cause density. Measure precisely and mix gently.
Q: Can I make mini loaves or muffins instead?
A: Absolutely. Bake mini loaves 30–40 minutes; muffins ~18–22 minutes at 350°F. Check with a toothpick.
Q: How can I make this healthier?
A: Reduce sugar, swap butter for oil or part applesauce, use whole wheat pastry flour (increases fiber), and add nuts or seeds for healthy fats and protein.
Conclusion
There’s something quietly joyful about turning tired bananas into a golden loaf that fills the house with warmth. Give this classic banana bread a try—start with the base recipe, then experiment with the splits and swirls suggested above. If you’re getting into coffee pairings or want to brew something special while the loaf cools, you might enjoy this guide on how to make your own cold brew concentrate for richer espresso-style drinks at home. And if you’re curious what I’ve been ordering lately to pair with bakes and breakfast treats, take a look at my quick list: exploring my favorite coffee orders this week.
Love this recipe? Share a photo, tag our community, and tell us what twist you tried — I read every comment and love swapping ideas.
Print
Classic Banana Bread
- Total Time: 75 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist and comforting banana bread recipe that turns overripe bananas into a delicious loaf perfect for breakfasts or snacks.
Ingredients
- 1 1/2 cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 3 medium ripe bananas, mashed (about 1 1/2 cups / 354 g mashed)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans; 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and slightly fluffy (about 2 minutes).
- Add eggs one at a time, beating until combined, then stir in the mashed bananas and vanilla.
- Fold the dry ingredients into the wet mixture gently—mix until just combined; overmixing will create a tougher loaf. If using nuts or chocolate chips, fold them in now.
- Pour batter into prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in 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 sweetness. Don’t overbeat after adding the flour to maintain a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 140mg
- Fat: 8.7g
- Saturated Fat: 5.3g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
