Classic Banana Bread Recipe | Moist and Delicious

There’s nothing quite like a slice of homemade banana bread, especially when it’s made with this classic recipe. Whether you’re using up overripe bananas or simply craving a warm, comforting treat, this banana bread is always a hit. Simple, sweet, and utterly moist, this loaf is packed with flavor from cinnamon and brown sugar, with an option to add toasted nuts for extra crunch. Let’s dive into making the best classic banana bread!

The Best Classic Banana Bread Recipe

This is hands-down the best banana bread recipe you’ll ever need. It’s simple, quick to make, and yields a perfectly soft and moist loaf every single time.

Notes on Ingredients

• Bananas: The riper, the better! Overripe, brown-spotted bananas are key to giving the bread its natural sweetness and soft texture.
• Brown Sugar: Adds moisture and a slight caramel flavor that complements the bananas.
• Cinnamon: A pinch of warmth that enhances the overall flavor.
• Walnuts or Pecans (Optional): Toasted nuts add a delightful crunch, but you can skip them if you prefer a nut-free loaf.

How to Make Classic Banana Bread

1. Prepare the Pan: Preheat your oven to 350°F and butter and flour an 8.5×4.5 inch loaf pan.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Mash Bananas: In another bowl, mash the bananas, then stir in melted butter, brown sugar, eggs, and vanilla.
4. Combine: Gradually fold the dry ingredients into the wet mixture until smooth. Add nuts if desired.
5. Bake: Pour the batter into your prepared pan and bake for 55-75 minutes, checking for doneness with a knife after 55 minutes.
6. Cool: Once baked, let the bread cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

How to Serve Classic Banana Bread

Serve this banana bread warm, slathered with butter or a drizzle of honey for an extra indulgent touch. It’s perfect with a hot cup of coffee or tea, making it a lovely breakfast or snack option. For dessert, pair it with a scoop of vanilla ice cream.

How to Store Classic Banana Bread

Wrap the cooled banana bread tightly in plastic wrap or foil. It will stay fresh at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months. Simply thaw at room temperature when ready to enjoy.

FAQs about Classic Banana Bread

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The Best Classic Banana Bread Recipe

This classic banana bread recipe creates a moist, flavorful loaf perfect for breakfast, a snack, or even dessert. Made with simple ingredients like overripe bananas, brown sugar, and cinnamon, it's easy to prepare and always a crowd-pleaser. Whether you're a beginner or an experienced baker, this recipe is foolproof and guaranteed to satisfy. Serve it warm with butter or enjoy it as-is. Plus, you can store it for days without losing its soft texture.

Course Breakfast

Cuisine American

Keyword Baking, Banana, Breakfast

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 3 medium bananas overripe and brown
• 1/2 cup 1 stick unsalted butter, melted and cooled
• 3/4 cup light brown sugar packed
• 2 large eggs lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans toasted and chopped, optional (we didn’t use)

Instructions

• Preheat oven to 350 degrees. Butter and flour an 8.5 x 4.5 x 2.5-inch (or 9 x 5 inch) loaf pan. Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
• For the batter, whisk the flour, baking soda, salt and cinnamon together, set aside.
• Mash bananas in a medium bowl. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended. With a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts, if using.
• Pour batter into the loaf pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean (if you use a 9×5 inch loaf pan, begin checking for doneness 5-10 minutes earlier). After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
• When the bread is done, transfer it to a wire rack to cool in the pan for 5 minutes. Remove from pan and place right side up on the rack. Cool completely.
• For Storing: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.