This classic banana bread recipe hits all the right notes – moist, tender, and perfectly sweet. Ready in just 75 minutes from start to finish, it transforms overripe bananas into a heavenly treat that’ll fill your kitchen with an irresistible aroma.
Whether enjoyed warm with melting butter or as an afternoon snack, this foolproof recipe yields a loaf that strikes the perfect balance of wholesome comfort and indulgent satisfaction. At just 221 calories per slice, it’s a guilt-free way to start your day or satisfy your sweet tooth.
Ingredients for Classic Banana Bread
- Granulated sugar: 1 cup, provides perfect sweetness
- Butter: 1/2 cup, softened at room temperature for best results
- Eggs: 2 large, bring to room temperature for better mixing
- Ripe bananas: 3 medium (1½ cups mashed), choose spotty brown ones for maximum flavor
- Milk: 1 tablespoon, helps create moisture
- Ground cinnamon: 1 teaspoon, adds warm aroma
- All-purpose flour: 2 cups, measured properly by spooning into cup
- Baking powder: 1 teaspoon, ensures proper rise
- Baking soda: 1 teaspoon, helps create tender texture
- Salt: 1 teaspoon, balances sweetness
Step-by-Step Instructions
- Prepare: Heat oven to 325°F and prep your loaf pan with grease and parchment
- Cream: Beat sugar and butter until light and fluffy – this creates a perfect base!
- Mix wet ingredients: Add eggs one at a time, then fold in mashed bananas and milk
- Combine dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, and salt
- Bring it together: Gently mix wet and dry ingredients until just combined
- Bake: Pour into pan and bake 60-70 minutes until toothpick comes out clean
- Cool: Let rest briefly in pan, then transfer to wire rack for complete cooling
Baking Tips for Perfect Banana Bread
Want super moist banana bread? Use really ripe bananas with lots of dark spots – they’re sweeter and more flavorful! When mixing, be gentle and stop as soon as the ingredients come together.
Over-mixing can make your bread tough. Not sure if it’s done? The toothpick test is your friend, but also look for a gorgeous golden-brown top that springs back when lightly touched.
Easy Variations
Make this classic banana bread your own! Try adding 1/2 cup of chopped walnuts or pecans for a lovely crunch. Chocolate lovers can fold in 1/2 cup of chocolate chips. For a tropical twist, mix in 1/2 cup of shredded coconut. Want it extra special? Sprinkle some brown sugar on top before baking for a sweet, crispy crust.
Serving Ideas
Fresh banana bread is amazing on its own, but why stop there? Toast a slice and spread with butter for breakfast heaven. Add a dollop of peanut butter for a protein boost, or drizzle with honey for extra sweetness. For dessert, warm a slice and top with vanilla ice cream. This bread also makes the coziest afternoon snack with coffee or tea!
Storage and Freshness
Keep your banana bread fresh by wrapping it well in plastic wrap or storing it in an airtight container. It’ll stay yummy at room temperature for 3 days or in the fridge for up to 5 days. Love having banana bread on hand? Slice it up and freeze it with wax paper between each piece – it’ll keep for up to 3 months!
Banana Bread
Equipment
- 9 x 5 inch loaf pan
- Large mixing bowl
- Wire rack
Ingredients
- 1 cup granulated sugar
- 1/2 cup butter
- 2 eggs large
- 3 bananas ripe, mashed (about 1 ½ cups)
- 1 Tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Grease a 9 x 5 inch loaf pan (or similar size loaf pan).
- Line the bottom of the pan with a small piece of parchment or wax paper and spray lightly with cooking spray.
- Cream the sugar and butter in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Add the mashed banana and milk and stir to combine.
- In another bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add to the wet ingredients and stir everything just until combined.
- Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Set aside for a few minutes before removing the bread from the pan onto a wire rack to cool completely.
