Classic Banana Bread Recipe

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.

Course Dessert

Cuisine North American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings loaf

Calories 2851kcal

Author Nina

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.

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.