Classic Banana Bread Recipe

There’s something about the sweet, toasty aroma of banana bread drifting from the oven that makes a kitchen feel like home.

Picture a golden loaf with a crackled top, still warm, tender inside, and dotted with soft, caramelized banana.

This is a cozy, classic dessert (or anytime snack) that comes together quickly—just a few simple ingredients and about an hour from mixing bowl to first slice. It’s perfect for beginners, busy families, and anyone who loves a low-effort, high-comfort bake.

I still remember one rainy Tuesday when a rough day melted away the moment I mashed some overripe bananas and slid a pan into the oven; by the time it baked, the whole house felt calmer.

This banana bread shines on lazy Sunday mornings, for last-minute guests, packed into lunch boxes, or served warm after dinner with a cup of tea.

Ready to bring this classic banana bread to life?

Why You’ll Love It

• Delivers rich, banana-forward flavor with a soft, tender crumb
• Uses simple pantry staples you probably already have on hand
• Comes together quickly with just two bowls and basic tools
• Stays moist for days and tastes even better the next day
• Freezes beautifully for easy make-ahead breakfasts or snacks

Ingredients

• 3 large ripe bananas — very ripe with brown spots for best sweetness
• 75 g unsalted butter, melted — cooled slightly so it doesn’t scramble the egg
• 150 g granulated sugar — regular white sugar for classic flavor
• 1 large egg, beaten — at room temperature for easier mixing
• 1 tsp vanilla extract — pure vanilla for better aroma
• 1 tsp baking soda — guarantees a good rise and tender crumb
• 1 pinch salt — balances sweetness and enhances flavor
• 190 g all-purpose flour, sifted — spoon and level for accurate measurement
• 50 g chopped walnuts (optional) — lightly toasted for extra flavor and crunch

Step-by-Step Method

Preheat the Oven & Prepare the Pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan with butter or oil, or line it with parchment paper for easy removal. Make sure the parchment overhangs the sides for lifting the loaf out later. Set the prepared pan aside while you mix the batter.

Mash the Bananas

Place the ripe bananas in a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth with just a few small lumps. The bananas should be very soft and speckled brown for the best flavor and sweetness in the finished bread.

Combine Bananas & Butter

Melt the unsalted butter and let it cool slightly so it’s warm, not hot. Pour the melted butter over the mashed bananas. Stir thoroughly until the mixture looks uniform and glossy.

This step evenly distributes the fat, giving the banana bread a moist and tender texture.

Whisk in Sugar, Egg & Vanilla

Add the granulated sugar to the banana-butter mixture. Pour in the beaten egg and the vanilla extract. Whisk everything together until the mixture is smooth and slightly thickened.

Incorporate the egg fully to help the bread rise properly and develop a cohesive, soft crumb.

Add Baking Soda & Salt

Sprinkle the baking soda and a pinch of salt evenly over the wet mixture. Stir gently to distribute them throughout the batter.

This makes sure the leavening works uniformly, helping the loaf rise evenly. The salt also balances the sweetness and enhances the overall banana and vanilla flavors.

Fold in the Flour Gently

Sift the all-purpose flour, then add it to the bowl. Using a wooden spoon or spatula, fold the flour into the wet ingredients just until no dry streaks remain.

Avoid vigorous stirring. Overmixing can develop gluten, resulting in a dense loaf instead of a soft, tender banana bread.

Add Walnuts, If Using

If you’re including walnuts, sprinkle the chopped nuts over the batter. Fold them in gently with a spatula, making only a few turns to distribute them evenly.

Keep mixing to a minimum to avoid toughening the batter. Walnuts add pleasant crunch and a nutty flavor that complements the bananas.

Fill the Pan & Smooth the Top

Pour the finished batter into the prepared loaf pan. Use a spatula to scrape the bowl and spread the batter evenly.

Smooth the top so it bakes level and attractive. Gently tap the pan on the counter once or twice to release any large air bubbles trapped in the batter.

Bake & Check for Doneness

Place the pan in the preheated oven on the middle rack. Bake for 55–60 minutes. Begin checking a few minutes early, as ovens differ.

Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter. Tent with foil if the top browns too quickly.

Cool, Slice & Serve

Remove the loaf from the oven and set the pan on a wire rack. Let it cool in the pan for 10 minutes to set.

Carefully lift or turn out the bread onto the rack and cool for another 10 minutes. Slice with a serrated knife. Serve warm or at room temperature for best texture and flavor.

Ingredient Swaps

• Replace butter with the same amount of neutral oil or melted coconut oil; for dairy-free, also swap sugar for coconut sugar if desired.
• Use whole wheat flour for up to half of the all-purpose flour, or a 1:1 gluten-free baking blend for a gluten-free version.
• Swap walnuts with chocolate chips, pecans, almonds, or seeds (like sunflower or pumpkin) for nut-free needs.
• If you’re low on bananas, use 2 bananas plus 60–80 g unsweetened applesauce or yogurt to reach the same moisture.

You Must Know

• Doneness • If the center looks set but you’re unsure: Insert a toothpick right into the tallest crack of the loaf; if it comes out with a few moist crumbs but no wet streaks, it’s ready (usually around 55–60 minutes). This targets the slowest-cooking spot so you don’t underbake the middle.
• Avoid • To prevent a dense or gummy line in the middle: Stop stirring the batter as soon as the flour disappears—no more than 15–20 gentle folds. Overworking develops gluten, which tightens the crumb and creates that rubbery strip under the crust.
• Troubleshoot • If the top is getting dark by 35–40 minutes: Shield the loaf loosely with foil and keep it in the oven until it passes the toothpick test. This slows browning so the interior can reach doneness without a burnt crust.
• Scale • For mini loaves or muffins: Divide the batter into 8–10 muffin wells or two small (about 5×3-inch) loaf pans and start checking at 18–22 minutes for muffins or 30–35 minutes for minis. Smaller volumes cook faster, so earlier checks help avoid a dry result.
• Flavor Boost • For deeper banana and nut flavor: Let the baked loaf sit, fully cooled and wrapped, at room temperature for 8–12 hours before slicing. This rest lets moisture redistribute and intensifies the banana and walnut notes.

Serving Tips

• Serve warm slices with a pat of salted butter or a drizzle of honey.
• Pair with vanilla ice cream and a sprinkle of chopped walnuts for dessert.
• Toast leftover slices and top with cream cheese or nut butter for breakfast.
• Plate with fresh berries and a dusting of powdered sugar for a light finish.
• Cut into cubes and mix into yogurt parfaits with granola for a quick snack.

Storage & Make-Ahead

Banana bread keeps well tightly wrapped at room temperature for 3 days, and in the fridge up to 1 week.

It’s great for making ahead: bake, cool completely, then wrap the whole loaf or individual slices.

It also freezes well for 2–3 months; thaw at room temperature before serving.

Reheating

Reheat slices gently: microwave 10–20 seconds wrapped in a damp paper towel.

Warm in a 150°C (300°F) oven wrapped in foil.

Toast lightly in a covered skillet on low.

Banana Bread in Pop Culture

When a slice is warm in your hands and the kitchen still smells like toasted sugar and spice, it’s easy to see why banana bread keeps showing up on our screens and in our stories.

I notice it everywhere once I start looking: a healing offering in sitcom kitchens, a peace treaty in rom-coms, a background extra on baking shows, steaming beside glossy mugs of coffee.

During quiet scenes, directors love that golden loaf on a worn cutting board; it whispers home, safety, second chances.

When characters stir batter in chipped bowls, I can almost hear the scrape of the spoon, feel the soft give of ripe bananas.

Banana bread doesn’t just sit there—it tells you, wordlessly, that you’re welcome.

Final Thoughts

Give this classic banana bread recipe a try and enjoy how simple, cozy, and delicious homemade banana bread can be.

Feel free to tweak it with your favorite add-ins—like chocolate chips, spices, or different nuts—to make it truly your own.

Frequently Asked Questions

Can I Make This Banana Bread Gluten-Free Without Compromising Texture?

You can, and I’d guide you to use a 1:1 cup‑for‑cup gluten‑free blend with xanthan gum. Fold it gently, and you’ll slice into a tender, fragrant loaf that still feels like a warm hug.

How Do I Adjust the Recipe for High-Altitude Baking?

You’ll tweak it gently: I’d raise oven to 180°C, cut baking soda slightly, add 1–2 tablespoons extra flour, maybe 1 tablespoon extra mashed banana, and check doneness early—your kitchen will still smell gloriously buttery.

Is It Safe for People With Nut Allergies if I Omit the Walnuts?

Yes, it’s safe if you skip the walnuts, but only if your kitchen and tools are nut‑free. Picture warm slices, fragrant with banana and vanilla, shared without worry, the crumb tender and reassuringly simple.

Can I Convert This Loaf Recipe Into Muffins or Mini Loaves?

You can, and I do it often—same batter, just portioned. For muffins, bake about 18–22 minutes; mini loaves, 25–35. Watch for golden domes, fragrant sweetness, and a clean, tender crumb on your tester.

How Can Kids Safely Help When Making This Banana Bread?

Kids can safely mash bananas, whisk wet ingredients, and gently fold flour while I handle the oven and knife. I’d guide them cracking eggs, measuring sugar, and breathing in that warm, buttery scent together.