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    Home » Recipes » Bread

    Classic Banana Bread Recipe

    Published: Aug 20, 2021 Modified: August 20, 2021 by Nina

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    Banana bread with some slices cut from it. A spreading knife lays on one side of the bread and a bowl of butter on the other side.

    This classic banana bread recipe is a quick easy bread to make that is so easy to make! It's a great recipe for using overripe bananas with.

    Banana bread with some slices cut from it.  A bowl with butter sits beside it, and a spreading knife on is on the other side.

    Banana bread is the recipe everyone thinks of when their bananas have turned too ripe. Banana bread is a quick and easy recipe to make. It's perfect for a snack or breakfast on the go. It also smells so good while it's baking!

    This recipe is very versatile. You can add in chocolate chips or nuts if you like - or both! Even add a cream cheese topping.

    Like sweet breads? Try out my cranberry orange bread or lemon pound cake loaf.

    Jump straight to the recipe!
    • Ingredients
    • Instructions
    • Tips
    • Frequently asked questions
    • 📋 Recipe

    Ingredients

    • Unsalted butter - if you only have salted butter, omit the extra salt listed in the recipe.
    • Granulated sugar
    • Large eggs
    • Bananas - you want to use ones that are very ripe.
    • All purpose flour
    • Baking soda
    • Salt
    • Vanilla extract

    Instructions

    Cream butter and sugar together in a mixing bowl. Add eggs and crushed bananas and combine well.

    Whisk together the dry ingredients and mix it into the batter. Stir in vanilla extract. Pour the batter into a greased and floured loaf pan and bake for 60 minutes at 350°F.

    Butter and sugar in a mixing bowl with the paddle attachement.
    1
    Eggs mixed into butter and sugar mixture.
    2
    Bananas mashed up on a white plate.
    3
    Mashed bananas added to the batter.
    4
    Dry ingredients in a bowl.
    5
    Dry ingredients plus vanilla mixed into batter and poured into a greased and floured loaf pan.
    6

    Tips

    • This recipe uses the standard 9x5 inch loaf pan.
    • Add in 1 cup of chocolate chips and/or ¾ cup chopped nuts.
    • Make sure your bananas are very ripe. The ripper the bananas, the more moist the banana bread will be. There will also be more banana flavour.
    • If you want to use salted butter, just omit the extra salt in the recipe.
    Banana bread with some slices cut from it.  A bowl with butter sits beside it, and a spreading knife on is on the other side.

    Frequently asked questions

    What should bananas look like for banana bread?

    The best bananas are very ripe ones. The peel should be almost all brown/black, with only a bit of yellow in parts.

    How do I store banana bread?

    Wrap banana bread well and store at room temperature for 3 days. You can also store it in the refrigerator for 5 days.

    Can I freeze banana bread?

    Wrap the bread in aluminum foil and place it in a freezer bag or container. Freeze for up to 3 months. To thaw, remove it from the freezer and allow it to come to room temperature on the counter. This can take 24 hours. You could slice your banana bread before freezing and it will thaw much faster.

    How to keep banana bread moist?

    After the banana bread has been baked and cooled, wrap it tightly with plastic wrap and place it into a zip top bag or an airtight container. It can be stored at room temperature for 3 days or in the refrigerator for 5 days.

    Banana bread with some slices cut from it.  A bowl with butter sits beside it, and a spreading knife on is on the other side.
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    📋 Recipe

    Banana bread with some slices cut from it. A spreading knife lays on one side of the bread and a bowl of butter on the other side.

    Classic Banana Bread Recipe

    Nina
    This classic banana bread recipe is a quick easy bread to make that is so easy to make! It's a great recipe for using overripe bananas with.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine North American
    Servings 1 loaf
    Calories 2851 kcal

    Equipment

    • One 9x5 inch loaf pan

    Ingredients
     
     

    • ½ cup unsalted butter room temperature
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 4 medium bananas finely crushed
    • 1 ½ cups all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan and set aside.
    • Beat butter and sugar together in a large mixing bowl. Beat until butter is lightened in colour, about 4 minutes. Add eggs and bananas and combine well.
    • Whisk flour, baking soda and salt together in a medium sized bowl. Add the dry ingredients to the wet ingredients and mix until combined. Stir in vanilla extract.
    • Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick comes out clean. Remove from the oven and let the banana bread cool completely in it's pan.
    • Cover and store the banana bread at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

    Notes

    1. This recipe uses a standard 9x5 inch loaf pan.
    2. Add in 1 cup of chocolate chips and/or ¾ cup chopped nuts.
    3. Make sure your bananas are very ripe. The ripper the bananas, the more moist the banana bread will be, and there will be more banana flavour.
    4. Crush the bananas with a potato masher or fork.
    5. If you want to use salted butter, just omit the extra salt in the recipe.
    6. If you want to freeze the banana bread, wrap with aluminum foil and place in a freezer bag or container. Freeze for up to 3 months. Thaw the bread at room temperature.

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    Nutrition

    Serving: 9gCalories: 2851kcalCarbohydrates: 456gProtein: 37gFat: 106gSaturated Fat: 63gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 4gCholesterol: 575mgSodium: 2406mgPotassium: 2050mgFiber: 17gSugar: 261gVitamin A: 3655IUVitamin C: 41mgCalcium: 132mgIron: 12mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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