I’ve always found that the simplest recipes often yield the most satisfying results, and this banana bread is no exception. It’s a timeless treat that transforms overripe bananas into something moist, flavorful, and comforting. The ingredients are likely already in your pantry, and the process is straightforward, making it perfect for bakers of any skill level. What sets this recipe apart might just surprise you—but you’ll need to try it to find out.
Recipe
There’s something magical about a loaf of banana bread that’s perfectly moist, warmly spiced, and just sweet enough to feel like a treat without being over-the-top. This recipe? It’s the one—the kind that turns overripe bananas into a golden, fragrant masterpiece you’ll want to slice straight from the oven.
The secret? A generous splash of vanilla and a touch of cinnamon that makes every bite feel like a cozy hug. No fancy techniques here—just straightforward, foolproof steps that guarantee a tender crumb and a crust that’s just the right amount of crisp.
Whether you’re a baking newbie or a seasoned pro, this banana bread is about to become your go-to. Trust me, your kitchen (and anyone lucky enough to snag a slice) will thank you.
Ingredients
- Bananas: 3 medium, overripe (the browner, the better—they’re sweeter and mash more easily).
- All-purpose flour: 2 cups (for a lighter texture, swap in 1 cup cake flour).
- Granulated sugar: ¾ cup (or a mix of brown sugar for added moisture and depth).
- Unsalted butter: ½ cup, melted (or swap with coconut oil for a nutty twist).
- Eggs: 2 large (room temperature blends more evenly).
- Baking soda: 1 teaspoon (the leavening agent that gives it rise).
- Salt: ½ teaspoon (enhances all the flavors).
- Vanilla extract: 1 teaspoon (pure extract is non-negotiable for the best aroma).
- Optional add-ins: ½ cup chopped walnuts, pecans, or chocolate chips (or a mix!).
Pro tip: A splash of buttermilk (¼ cup) or sour cream adds extra moisture and a subtle tang—don’t skip this secret weapon!
Flexibility is key—use what you have, but remember, the riper the bananas, the better the bread.
How to Make the Best Classic Banana Bread Recipe
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. For a decorative touch, slice a banana lengthwise and place it on top before baking.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
If the top browns too quickly, tent it with aluminum foil.
– Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents the bread from becoming soggy and makes it easier to slice.
Pro tip: Letting it cool fully guarantees clean, neat slices.
– Serve and enjoy! Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Warm slices in the microwave for a freshly-baked feel.
Nutrition
Banana bread is a delicious and nutritious treat. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 215 kcal |
| Carbohydrates | 34 g |
| Protein | 3 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 18 g |
Chef Tips
When I’m making banana bread, I always make sure to use overripe bananas because they’re sweeter and easier to mash, which helps enhance the flavor and texture.
I mix the dry ingredients separately to avoid overmixing the batter.
Adding a splash of vanilla extract and a pinch of cinnamon boosts the aroma.
I also grease the pan well and let the bread cool completely before slicing for clean cuts.
