Few baked goods are as comforting and timeless as Classic Banana Bread. With its moist crumb, naturally sweet flavor, and irresistible aroma, this recipe has been a household favorite for generations. It’s the perfect way to use up overripe bananas, turning them into a loaf that’s great for breakfast, snacks, or even dessert.
What makes this banana bread so special is its balance of flavors—sweet bananas, a hint of vanilla, and a touch of warm cinnamon. It’s soft on the inside, slightly crisp on the edges, and pairs beautifully with coffee or tea. Best of all, it’s a simple one-bowl recipe that anyone can master, even beginner bakers.
Ingredients
- 3 medium overripe bananas (mashed)
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup (60 g) chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven – Set oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mash bananas – In a large bowl, mash the ripe bananas with a fork until smooth.
- Mix wet ingredients – Stir in melted butter, sugar, eggs, and vanilla until well combined.
- Add dry ingredients – Sift in flour, baking soda, salt, and cinnamon. Mix gently until just combined (do not overmix).
- Optional add-ins – Fold in walnuts or chocolate chips if using.
- Bake – Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve – Allow bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.
Notes
- The riper the bananas, the sweeter and more flavorful the bread.
- For extra moisture, substitute half the butter with plain Greek yogurt.
- Store leftovers wrapped at room temperature for up to 3 days or freeze for later.