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. My favorite way to use up all of those overripe bananas? This homemade banana bread recipe!
Not only is this bread perfectly sweet, but it stays moist for days. No dry banana bread anywhere in sight. You can enjoy this bread plain or mix in some chopped walnuts or even chocolate chips. However you make it, this is one recipe that you’ll want to keep on hand!
To make this banana bread you’ll start with some all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. When it comes to the flour, make sure to spoon and level it into your measuring cup instead of scooping it out of the container. If you scoop your flour out of the container, you can end up with way too much flour in your recipe and a super dense loaf of banana bread.
For the wet ingredients, you’ll cream together some butter, granulated sugar, and brown sugar until it’s light in color and fluffy. Then, you’ll mix in some eggs and vanilla extract.
You’ll also be using two cups of mashed banana in this recipe. It may seem like a lot of banana, but it’s what keeps this banana bread super moist. Always remember that the riper the bananas, the better when it comes to banana bread!
As I mentioned earlier, you can enjoy this banana bread plain or stir in some of your favorite mix-ins. I love adding either chopped walnuts or even mini chocolate chips to this bread!
Baking Tips for Classic Banana Bread
- When measuring your flour, don’t scoop 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 together your butter and sugar.
- You’ll need two cups of mashed bananas for this recipe, which usually comes out to about 4 large bananas or 5 medium bananas.
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened to room temperature
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (440 grams) mashed banana, about 4 large ripe bananas
- ½ cup (80 grams) chopped walnuts (optional)
- Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray 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 until light and fluffy (about 4-5 minutes). 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. Then 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 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 finish cooling.
Love bananas? Try my Banana Crumb Cake next!