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.
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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.
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.
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.
Frequently asked questions
The best bananas are very ripe ones. The peel should be almost all brown/black, with only a bit of yellow in parts.
Wrap banana bread well and store at room temperature for 3 days. You can also store it in the refrigerator for 5 days.
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.
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.
📋 Recipe
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Classic Banana Bread Recipe
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
- This recipe uses a 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, and there will be more banana flavour.
- Crush the bananas with a potato masher or fork.
- If you want to use salted butter, just omit the extra salt in the recipe.
- 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.
Jolyn M Tenn
Excellent recipe. Rave reviews from some of my hardest to please family. Moist but not overly so. Was wondering the bake time and temperature you would suggest in making this into mini muffins? It would be much easier to share with neighbors and friends in that format. Aloha and job well done.
Nina
Thanks so much for the wonderful review!!! I haven't tried making muffins with this recipe. If you give it a go, let me know how it turns out! 🙂