This banana bread recipe has the best texture and flavor, from all the different versions I’ve tried over the years. A classic banana bread is the easiest and most popular way to use up those overripe bananas. You’ll be waiting for those bananas to become overripe just to make this easy recipe!
This recipe has been years in the making. I’ve tried countless different versions over the years, always tweaking my recipe, combining different things until I arrived at the PERFECT banana bread recipe for me! And here it is.
Unlike actual bread, banana bread is leavened with chemical leaveners. So it’s known as a quick bread, the same as muffins. Chemical leaveners work faster than yeast, making quick breads like banana bread even easier and quicker to make.
Banana Bread Recipe {with Video!}
Bananas come in different sizes. So, while I provide an estimated number of bananas to use in the recipe, this will of course vary depending on the size of bananas. So better to go by weight (grams) for consistent results.
First step is to mash up the overripe bananas. Then set aside. I like my mashed bananas to be on the chunky side, but smooth mashed bananas are OK as well.
Make sure that all the other ingredients are at room temperature (except for the butter, which can be a little warmer if melted).
Classic {one Bowl} Banana Bread Recipe
Whisk the softened or melted butter and sugars and salt, in a large bowl, until you have a smooth mixture. Add the sour cream and bananas, and mix well.
Measure out all the dry ingredients (flour, baking powder, baking soda, and spices) in a medium bowl, and whisk together until well combined.
Add the dry ingredients to the wet ingredients, and mix or fold in until just combined. Do NOT over mix the dry ingredients because you want to avoid overworking the flour. Otherwise it can result in a rubbery banana cake. Not good.
Best Ever Banana Nut Bread Recipe
Before all the dry ingredients are mixed through, add the chopped nuts or any other additions to the batter. Fold these in along with the last of the dry ingredients.
Scrape all the batter into a prepared loaf pan (9 x 5 inch loaf pan). I like to sprinkle more chopped nuts and a little granulated sugar on top before I bake the banana bread. The sugar creates a lovely crisp and crunchy coating on the bread that’s absolutely divine!
Another option is to decorate the top with sliced bananas or two bananas sliced lengthwise. These options will make your banana bread look even more irresistible.
Classic Banana Bread (moist And So Easy!)
Preheat the oven to 350 F / 180 C. Bake in the preheated oven for about 60 – 70 minutes. OR until a toothpick inserted into the middle of the bread comes out clean.
Once baked, remove the banana loaf from the oven. Tip it out of the pan and onto a cooling wire rack, and let it cool completely. Make sure to use oven mitts because that loaf pan will be hot! You can let the loaf pan cool slightly, but I prefer not to let the banana bread cool down inside the loaf pan.
Serve the banana bread warm or at room temperature. You can even toast or pan fry slices for a toasty, crunchy surface.
Banana Bread From Vintage Better Homes & Gardens
You can store the bananas in a brown paper bag or a cardboard box to get them to ripen faster. But if patience is not your virtue (I hear ya!), you can place the bananas in a preheated oven so that they soften with the heat. They won’t have the same flavor profile as naturally ripened bananas, and may not have the same sweetness. But it’ll still work well!
You can use either butter or oil. Butter gives the banana bread more flavor and also a slightly more dense texture. Oil keeps the banana bread light. You can change up the flavor of the banana bread by choosing olive oil over a neutral oil as well.
For another great flavor upgrade, you can brown the butter first and then weigh the amount needed for the recipe. Browned butter will act like oil in the recipe, but add a depth of flavor.
The Perfect {vegan} Banana Bread
I personally love dark brown sugar for this recipe. The molassey flavor of brown sugar deepens the flavor of the banana bread, and helps keep this quick bread moist.
You can substitute some of it with white sugar or even use light brown sugar instead. If you’re looking to use honey, that is possible too. But you’d need to use less honey than sugar.
This ingredient helps keep the banana bread moist. But it also keeps the crumb really tender. If you don’t have sour cream at home, or want to have extra banana flavor and sweetness instead, replace the sour cream with more mashed bananas.
Nut Free Banana Bread
You can use full fat greek yogurt instead of sour cream, or just increase the amount of bananas (with 1 tsp of apple cider vinegar). You can also use vegan yogurt instead of sour cream.
I use all purpose flour here. It is what’s widely available in most parts of the world. Which makes this simple and classic banana bread that much more accessible.
You could also use bread flour, which will give you a chewier, slightly more dense result. But you can also use whole wheat flour. I prefer to use less flour and increase the chemical leavener a little when I use whole wheat flour. This is my absolute favorite version of banana bread – whole wheat and rye banana bread!
Old Fashioned Banana Bread Recipe
I use a combination of both baking powder and baking soda. However, in order for the baking soda to be as active as it can be, the recipe must include something acidic. This is where the sour cream / yogurt comes into play. If you’re not using sour cream, then increase the amount of bananas, but also add a teaspoon of apple cider vinegar to the batter.
A classic banana bread tastes better with nuts, but they are not necessary of course. The banana nut combination is just so irresistible. Walnuts are a classic option, but my favorite is pecans.
If you only have a 8.5 x 4.5 inch pan, you can use that as well, but I would reduce the oven temperature to 325 F / 165 C and bake it for longer. Although that seems like a small difference, it can have an impact on the texture of the banana bread.
Moist Banana Bread
The best way to get the same results with a 8.5 x 4.5 inch loaf pan is to weigh the amount of batter, and then only pour 85% of the batter into the smaller loaf pan. Then it can be baked at 350 F/ 180 C for about the same time (maybe slightly less).
If you’re using a dark metal pan, the outside of the banana bread will bake faster and give you a darker crust which may seem drier. Glass pans will also give you less than stellar results.
For both of those pans, I recommend lowering the oven temperature by 25 F / 15 C and check on the cake earlier to make sure it’s not overbaked.
Grandma's Easy Banana Bread
This banana bread is all of that! This banana bread is a great recipe, never gummy and has the perfect balance of texture and flavor. Tastes amazing on its own, or with butter or toasted as well. I guarantee you’re going to LOVE this classic banana bread recipe too! 🙂
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Classic Banana Bread recipe that's easy to make. Perfectly sweet and moist, with the best flavor and texture. You can easily adapt this recipe to include other variations.
Classic Banana Bread Recipe
EASY – This is a very easy recipe. Perfect for beginners. There are different variations you can make with this recipe too.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.
Storage This banana bread will keep for about 5 – 7 days in the fridge (in an air tight container) or 3 – 4 days at room temperature in an air tight container.
Classic Banana Bread
With both methods mentioned above, make sure the banana bread is COMPLETELY COOLED DOWN before storage. Also keep a piece of paper towel at the bottom of the container to prevent the banana bread from getting soggy.
To store in the freezer – The banana bread should be wrapped well in plastic wrap, and then wrapped again with foil. Can be stored in the freezer for up to 2 – 3 months. Slice the banana bread before freezing, so you can thaw out a few slices at a time.
You can also use chocolate chips instead of nuts, or a combination of chocolate and nuts as well (altogether 150 – 200 g).
Earl Grey And Cardamom Banana Bread — Gathered At My Table
Serving: 1 slice Calories: 302 kcal (15%) Carbohydrates: 43 g (14%) Protein: 6 g (12%) Fat: 17 g (26%) Saturated Fat: 6 g (38%) Cholesterol: 55 mg (18%) Sodium: 266 mg (12%) Potassium: 251 mg (7%) Fiber: 2 g (8%) Sugar: 19 g (21%) Vitamin
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