Recipe
Nothing beats the comforting smell of banana bread wafting through your kitchen—it’s pure nostalgia in a loaf. This recipe isn’t just your average banana bread; it’s the ultimate version, perfected over years of tweaking and tasting.
The secret? Super-ripe bananas (the spottier, the better), a touch of cinnamon for warmth, and just the right balance of moisture and crumb.
Every bite is soft, tender, and packed with that caramelized banana flavor we all crave. Plus, it’s incredibly forgiving—whether you’re a baking pro or a kitchen newbie, this loaf is foolproof.
Trust me, once you try this, you’ll never go back to store-bought. It’s the kind of recipe you’ll want to make on repeat, whether for breakfast, a snack, or a sweet treat to share with friends. Let’s get baking!
Ingredients
When it comes to banana bread, the quality of your ingredients can make or break the final result.
Opt for ripe bananas—spotty and soft—as they bring natural sweetness and moisture to the loaf. If you’re out of butter, oil works beautifully for a tender crumb, and don’t skimp on the vanilla extract—it’s the secret to elevating the flavor.
Here’s what you’ll need:
- Bananas: 3 ripe bananas (the spottier, the better—they mash easily and add sweetness).
- Flour: 2 cups all-purpose flour (or swap 1:1 with gluten-free flour if needed).
- Sugar: ¾ cup granulated sugar (brown sugar works too for a deeper flavor).
- Eggs: 2 large eggs (room temperature for even mixing).
- Butter/Oil: ½ cup unsalted butter (melted) or ½ cup neutral oil (like coconut or vegetable).
- Vanilla Extract: 1 tsp (pure extract is key for that warm, aromatic flavor).
- Baking Soda: 1 tsp (don’t skip—it’s essential for the rise).
- Salt: ½ tsp (balances the sweetness and enhances flavor).
- Optional Mix-ins: ½ cup chopped walnuts, chocolate chips, or shredded coconut (for extra texture and flair).
Pro tip: If your bananas aren’t ripe enough, pop them in the oven at 300°F for 15 minutes to soften and enhance their sweetness.
How to Make the Best Classic Banana Bread Recipe
Fold in optional mix-ins like chocolate chips, nuts, or dried fruit.
If using nuts or fruit, toss them in a bit of flour first to prevent sinking during baking.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Evenly spreading the batter helps the bread rise uniformly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Start checking at 50 minutes to avoid overbaking. The bread should be golden brown and pull away from the pan’s edges.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cooling in the pan allows the bread to set, while transferring prevents sogginess from trapped steam.
For best results, slice the bread once it’s completely cooled. Enjoy it fresh or store it in an airtight container for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Nutrition
This banana bread is packed with nutrients and makes for a wholesome treat.
Here’s the nutritional breakdown per serving.
Nutrient Amount
Calories 215
Total Fat 9g
Saturated Fat 1.5g
Cholesterol 30mg
Sodium 210mg
Carbohydrates 30g
Fiber 1g
Sugars 15g
Protein 3g
Chef Tips
To guarantee your banana bread turns out perfectly every time, I recommend using overripe bananas—they’re sweeter and mash more easily. Don’t overmix the batter; a few lumps are fine to keep it tender.
Let it cool completely before slicing to avoid crumbly pieces.
If you add nuts or chocolate chips, coat them lightly in flour before folding in to prevent sinking. Bake until a toothpick comes out clean.
Frequently Asked Questions
Can I Freeze Banana Bread?
Yes, you can freeze banana bread. I usually wrap it tightly in plastic wrap, then in foil or place it in an airtight container. It lasts up to three months, and I thaw it at room temperature.
How Long Does Banana Bread Last?
Banana bread lasts about 2-3 days at room temperature if kept in an airtight container. If I refrigerate it, it’ll stay fresh for up to a week. Freezing it can extend its life to 2-3 months.
Can I Use Frozen Bananas?
Yes, I use frozen bananas all the time—just thaw them first and drain any excess liquid. They’re actually sweeter and mash easier, so I think they work even better than fresh ones in banana bread.
What Can I Substitute for Eggs?
I’d use ¼ cup applesauce or mashed banana per egg. Yogurt or flaxseed mixed with water also works. If I’m out of eggs, I’ll try vinegar with baking soda—it’s a quick fix for binding.
Why Did My Banana Bread Sink in the Middle?
I think your banana bread sank because it might’ve been underbaked, the oven temperature was too low, or you opened the door too early. Overmixing the batter or using too much banana could’ve caused it, too.
