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.
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 9x5 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.