Classic Moist Homemade Banana Bread Recipe

This classic homemade banana bread is a reliable family favorite for breakfast or a snack. It’s an easy, comforting way to use very ripe bananas.

Classic banana bread is my favorite!

The smell of banana bread baking in the oven is one of those simple pleasures. Whenever I have overly ripe bananas on the counter, banana bread is usually my first choice.

Ripe bananas work wonderfully in many recipes, including cake mix banana muffins, mini banana muffins, banana bread with chocolate chips, and quick cake-mix banana bread variations. If you want individual servings, this batter also makes excellent banana bread muffins.

When I want something comforting and straightforward, this classic banana bread recipe is my go-to. A warm slice with a pat of butter is hard to beat, and the loaf usually disappears fast at home.

How to make banana bread

Start by preheating your oven to 350°F (175°C) and greasing a standard loaf pan. Preparing your pan before you begin mixing will save time and prevent sticking.

Mash your bananas in a mixing bowl with a fork or potato masher until mostly smooth. Slight lumps are fine and add texture.

Step 1: In a large bowl, combine the mashed bananas with melted unsalted butter, sugar, eggs, and vanilla extract. Whisk these wet ingredients until they are evenly blended. A whisk or a handheld mixer both work well; you don’t need heavy mixing.

Step 2: In a separate bowl, whisk together the dry ingredients: all-purpose flour, salt, baking soda, and cinnamon. Whisking the dry ingredients separately ensures even distribution of the leavening and spice.

Step 3: Fold the dry ingredients into the wet mixture with a rubber spatula until just combined. Do not overmix—too much stirring develops gluten and can make the bread dry or tough. A few streaks of flour are fine; they will disappear as the batter settles.

Step 4: Pour the batter into the greased loaf pan and smooth the top. Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Oven temperatures and loaf pan sizes vary, so start checking at 35–40 minutes if your pan is smaller or your oven runs hot.

Tip: If the top is browning too quickly, loosely tent the loaf with aluminum foil for the last 10–15 minutes of baking.

How long should banana bread sit in the pan before removing?

Step 5: Let the loaf cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then invert the loaf onto a wire rack to finish cooling. Allow the bread to cool completely before slicing if you want clean slices, but it’s lovely warm with butter too.

For easiest removal, loosen the edges and flip the pan upside down over the rack. After removing, set the bread right-side up while it cools to preserve the crust.

This loaf is delicious warm or chilled. Slices keep well and make a convenient breakfast or snack option.

Classic Banana Bread FAQs

If you enjoy this classic loaf, try other variations like Greek yogurt banana bread or adding chocolate chips or nuts for extra texture.

The next time you want a straightforward, comforting quick bread, give this classic banana bread recipe a try.

Classic Banana Bread Recipe

By: Joy Shull

This classic homemade banana bread is always a family favorite for a snack or breakfast.

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 8 slices

Ingredients

• 1 cup extra ripe mashed banana (about 2–3 medium bananas)
• ⅓ cup unsalted butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ teaspoon cinnamon
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ⅔ cup sugar

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a loaf pan with cooking spray or butter.
3. In a large bowl, combine melted butter, sugar, eggs, vanilla extract, and mashed bananas. Whisk until blended.
4. In a separate bowl, whisk together flour, salt, baking soda, and cinnamon.
5. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Pour the batter into the greased loaf pan and bake 40–50 minutes, until a toothpick inserted in the center comes out clean.
7. Let the loaf rest in the pan for 10 minutes, then remove to a wire cooling rack to finish cooling.

Nutrition (per slice)

Calories: 252 kcal; Carbohydrates: 39 g; Protein: 4 g; Fat: 9 g; Saturated Fat: 5 g; Sugar: 19 g; Sodium: 300 mg.