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.
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.
- 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!
Classic Banana Bread Recipe
- 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)
- 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.
I LOVE this!!! It’s by far the best banana bread i’ve ever had. I added a little bit of cocoa powder in mine and it turned out delicious!
I discovered your website not so long ago, and have been trying so many of your recipes since, they always turn out perfect, and everyone loves them! Thank you!
So happy to hear that, Camille!
This is the best banana bread I have ever made! So moist & delicious. It did not last long though, was absolutely delish!!!
I’m going to make this tonight. I hope I don’t burn it, so I’ll be on pins and needles.
The only way I have of baking is in a countertop roaster or my microwave/convection oven.
I am trying to learn the mic-convention but end up under cooking a lot. How does that happen?
Can you recommend how to learn to cook in a home-version convection oven? I’m not possessing an industrial version.
I’ve never really used a microwave convection oven, so it’s hard to say. Do you have a regular convection oven too?
This is a good recipe! I specifically looked for a recipe w/ brown & white sugar; I was not disappointed!
My problem used to be overcooking in the microwave/convection oven until I got an oven thermometer. Turned out the setting did not jive with the heat produced. My rotisserie/convection does the opposite; it doesn’t reach the setting, so food was usually undercooked. I would suggest getting an oven thermometer. Hope this helps. Cheers!
Banana bread was fantastic. My daughter isn’t a big fan of banana bread, but she can’t seem to get enough of it. I used very dark brown sugar so that meant it had molasses in it. I also used a highlands variety of bananas so the bread turned out a tad sweeter than I would’ve liked. Will reduce white sugar next time if using the same kind of bananas. I think I would also like a crustier top and will do a top brown next time. Thank you for this fab recipe that brings me back to traditional baking goodness!
So yummy and moist. Taste like i’m in my happy place! I can’t wait to got more ripe bananas to make your yummy bread!
Made the Classic Banana Bread yesterday for my husband’s birthday (he loves banana bread!) This bread was delicious! The light touch of cinnamon was just right. Was it the use of both b soda and b powder and the focused beating of butter and sugars that stepped up the tenderness of the bread? This is now our favorite banana bread recipe! Thank you for sharing it!
I made this and it was divine but today I wanted to remake it and see I only have 1.5 cups mashed bananas instead of 2 cups and being under self-quarantine I don’t foresee getting more.
Do you recommend keeping the rest of the ingredient measurements the same as the recipe or cutting them by 1.5 times as much. If I do reduce the other amounts, how much egg do I use — one or two?
ps I’m a novice baker so please excuse me if this is a ridiculous question…
Hi, Amanda! I would recommend cutting the recipe down to fit the amount of mashed bananas you have right now. You can just use one egg too.
Add a half a cup of apple sauce to make up for the missing banana !
Made this today and I’ve got to say it’s delicious! The only thing I didn’t have was cinnamon but still without it was a moist, tender, and yummy bread loaf. I’m by no means a professional baker but this was easy to make and completely worth it.
Hi, what’s the recommended baking instructions if I use my metal Teflon pan that makes 4 mini loaves?
It depends on the size. I would keep the oven temperature the same and reduce the baking time quite a bit too.
Can this recipe be make into muffins? If so would the temp and time in oven be different? I’ve made the loaf before and loved it so much. Thanks!
Yes, absolutely! You can bake them at 350°F for 20-25 minutes.
What a treat !!
I added a few drops of caramel extract to the recipe and that just took it all the way, its an amazing recipe.
I don’t have a loaf pan, could I bake this in luke a 9×9 or 9×11?
That would be fine, you may need to adjust the baking time slightly though.
I have not tried the Banana bread recipe yet but I don’t like sugar, can I leave the sugar Out? but I will try it without any Sugar.
I don’t suggest leaving all of the sugar out of this recipe, it will change the texture of the bread.
Made this tonight. Turned out perfectly! So delicious!! Thank you!
Just about to make this but was wondering if okay to add sultanas?
Yes, that’s fine! You can use 1/2 – 1 cup.
Can you 1/2 the recipe?
Would it last in the freezer?
It would be fine to cut the recipe in half, but you’ll need to reduce the baking time or use a different size pan. It will also freeze just fine once it’s baked and cooled.
Can I add chocolate chips instead of walnuts? Or would it make the bread too moist?
That would be fine! You can add 1/2 – 3/4 cup of chocolate chips.
What temperature would you suggest for a fan oven?
I would reduce the oven temperature to 325°F (163°C).
haii danielle, im so happy that you share a lot of recipes and the first of your recipe that i bake is snow ball cookies and the result is AMAZINGGGGG! but why my family and friend said that too sweet i already follow your step, and the second i make classic banana bread and the result also to sweet and why the bread is not beautiful as yours can you tell me what my mistakes?
If you’re following the recipes as written and find them a bit too sweet, you can feel free to reduce the sugar by about 25%. Also, when it comes to making banana bread it helps to just mix the wet and dry ingredients together until just combined.
already, i follow your step one by one and the result is toooo soft or because of the banana? or ?
The banana bread is meant to be soft. Was it falling apart or something?
Great easy recipe. Delish!!
Hi, can i use low protein flour instead of all purpose flour?
Hi, Jan! Do you mean something like cake flour or something else?
This will be my go to recipe for banana bread. The bread came out perfect! Thank you for sharing this recipe!
Oh my. Not the kind of thing to have. Im going to come out looking like a minon. It was amazing and had no eggs but it surprising what apple sauce can do in a pinch. I used chocolate chips and salted carmel chips. A great recipe everyone should try.
Your recipe classic banana bread is really good. The bread came out perfect. So delicious. I love it.
Thanks you so much!
I’ve tried your recipe and it tasted amazing!
Im going to bake it again, but this time, i would like to bake them smaller, such that this recipe will yield me a few smaller ones.
Could you advice me on what size pan/loaf baking paper mold should i use, the temperature and duration? 🙂
Hi, Nicolette! For smaller ones, you could use mini loaf pans. I’m not sure on the baking for those though. You could make muffins with this recipe too and bake them for 20-25 minutes.
hi, can we use cake flour instead of all-purpose flour?
That would be fine, but cake flour is lighter than all-purpose flour. If you use it I would use 2 and 1/4 cups of cake flour.
Can I use 100% whole grain whole wheat flour instead?
It would likely make the banana bread really dense. You can use half whole wheat flour and half all-purpose flour though.
Just made this… it is perfect and delicious ❤️❤️❤️
Do we need to cover with foil while baking?
Only if the top starts to brown too much.