Moist, tender, and packed with sweet banana flavor, Classic Banana Bread is a timeless homemade treat that’s perfect for breakfast, brunch, or an afternoon snack. Made with ripe bananas, simple pantry ingredients, and a touch of vanilla, this easy loaf bakes up with a golden crust and a soft, flavorful crumb. Enjoy it warm with butter, toasted with cream cheese, or on its own with a cup of coffee.

Recipe Information

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Cuisine: American
Course: Breakfast, Snack, Dessert
Difficulty: Easy

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (optional)

Wet Ingredients

3 large ripe bananas, mashed (about 1½ cups)
½ cup unsalted butter, melted and slightly cooled
¾ cup light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
¼ cup sour cream or plain Greek yogurt

Optional Add-Ins

½ cup chopped walnuts
½ cup chopped pecans
½ cup chocolate chips
¼ cup shredded coconut

Equipment Needed

9×5-inch loaf pan
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking soda
Baking powder
Salt
Cinnamon (if using)

Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, mash the ripe bananas until mostly smooth.

Add:

Melted butter
Brown sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt

Whisk until well combined.

Step 4: Combine the Batter

Gradually add the dry ingredients to the wet ingredients.

Fold gently with a spatula until just combined.

Do not overmix, as this can make the bread dense.

If using nuts or chocolate chips, gently fold them into the batter.

Step 5: Fill the Pan

Pour the batter into the prepared loaf pan.

Spread it evenly with a spatula.

If desired, slice an extra banana lengthwise and place it on top for a beautiful bakery-style finish.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If the top begins to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.

Step 7: Cool

Allow the banana bread to cool in the pan for 10–15 minutes.

Transfer it to a wire rack to cool completely before slicing.

Nutrition Information (Per Slice)

Calories: 270
Protein: 4g
Carbohydrates: 36g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 50mg
Fiber: 2g
Sugar: 19g
Sodium: 220mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

Use very ripe bananas with plenty of brown spots for the sweetest flavor.
Measure the flour correctly by spooning it into the measuring cup and leveling it off.
Avoid overmixing the batter to keep the bread soft and tender.
Let the loaf cool before slicing to help it hold its shape.
For extra moisture, use full-fat Greek yogurt or sour cream.

Flavor Variations

Chocolate Chip Banana Bread

Fold ½ cup semi-sweet chocolate chips into the batter before baking.

Walnut Banana Bread

Add ½ cup chopped walnuts for a crunchy texture and nutty flavor.

Cinnamon Swirl Banana Bread

Layer the batter with a mixture of 2 tablespoons brown sugar and 1 teaspoon cinnamon for a sweet swirl.

Tropical Banana Bread

Mix in ¼ cup shredded coconut and ¼ cup chopped pineapple for a tropical twist.

Peanut Butter Banana Bread

Swirl ¼ cup creamy peanut butter into the batter before baking for a rich, nutty flavor.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Refrigerate for up to 1 week.

Freezer

Wrap the cooled loaf tightly in plastic wrap and aluminum foil or place slices in a freezer-safe bag. Freeze for up to 3 months.

Thaw overnight at room temperature before serving.

Forget banana bread