Homemade Banana Bread Recipe

There’s something about the smell of banana bread drifting from the oven—the sweet, toasty aroma of caramelized banana, warm cinnamon, and butter—that makes a kitchen feel instantly like home.

This is a cozy, tender-crumbed dessert (or breakfast treat) with a crackly golden crust, ready in about an hour from mixing bowl to first slice.

It’s perfect for beginners, busy families, and anyone who hates wasting those overripe bananas on the counter.

I still remember a rainy Sunday when friends dropped by unannounced; I mashed three spotty bananas, whisked a few pantry staples together, and slid the loaf into the oven.

By the time we’d made coffee, the house smelled incredible and everyone was gathered around the counter, waiting for that first warm slice.

Banana bread shines for last-minute cravings, easy entertaining, and comforting afternoon snacks.

Ready to bring this loaf to life?

Why You’ll Love It

• Delivers deep banana flavor thanks to very ripe, spotty bananas
• Stays incredibly moist and tender for days after baking
• Uses simple pantry staples you probably already have on hand
• Easily customizable with nuts, chocolate chips, or other tasty add-ins
• Freezes beautifully for make-ahead breakfasts, snacks, or desserts

Ingredients

• 3 large ripe bananas, mashed — very speckled/brown for best sweetness
• 75 g unsalted butter, melted — cool slightly so it doesn’t cook the eggs
• 150 g granulated sugar — plain white sugar works perfectly here
• 2 large eggs, room temperature — helps the batter mix more evenly
• 5 ml vanilla extract — real vanilla deepens the banana flavor
• 190 g all-purpose flour, sifted — sifting keeps the crumb light
• 5 ml baking soda — guarantees a good rise and tender texture
• 2 g fine salt — sharpens sweetness and overall flavor
• 2 g ground cinnamon (optional) — adds gentle warmth and aroma
• 80 ml whole milk or buttermilk — buttermilk gives extra tang and softness
• 80 g chopped walnuts (optional) — toast lightly for more flavor
• 80 g chocolate chips (optional) — semisweet chips balance the sweetness

Step-by-Step Method

Preheat the Oven & Prepare the Pan

Preheat the oven to 175°C. Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper, leaving some overhang for easy lifting.

Make certain the oven rack is in the center position for even baking. 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, leaving just a few small lumps for texture.

Make sure the bananas are very ripe with plenty of brown spots, as this boosts both sweetness and flavor in the finished loaf.

Combine Wet Ingredients

Add the melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk the mixture until it’s smooth and well combined.

Make certain the butter is melted but not hot, so it doesn’t scramble the eggs. This step creates a rich, flavorful base for your banana bread batter.

Mix Dry Ingredients Separately

In a separate mixing bowl, whisk together the sifted all-purpose flour, baking soda, salt, and ground cinnamon if using. Break up any clumps so the leavening and seasoning distribute evenly.

Keeping dry ingredients separate at first helps avoid overmixing once they’re combined with the wet mixture.

Start Combining Wet & Dry

Add about half of the dry ingredient mixture to the banana mixture. Stir gently with a wooden spoon or spatula just until the flour is mostly incorporated.

Avoid beating or overmixing the batter at this stage, as too much mixing can develop gluten and make the banana bread tough.

Add Milk or Buttermilk

Pour in the whole milk or buttermilk and stir until it’s evenly incorporated into the batter. The liquid loosens the mixture and contributes to a tender crumb.

Buttermilk adds a slight tang and extra moisture. Mix gently, scraping the sides and bottom of the bowl so everything is combined.

Fold in Remaining Dry Ingredients

Add the rest of the dry ingredients to the bowl. Fold gently with a spatula until no dry streaks of flour remain.

Use slow, sweeping motions to keep the batter light. Stop as soon as everything looks evenly mixed. Overmixing at this point can cause a denser, less tender loaf.

Stir In Walnuts & Chocolate Chips

Fold in the chopped walnuts and chocolate chips, if you’re using them. Distribute them evenly through the batter with a few gentle strokes.

Customize this step to your taste by substituting pecans, adding shredded coconut, or skipping the mix-ins entirely for a classic, smooth banana bread.

Fill the Pan & Bake

Pour the finished batter into the prepared loaf pan. Smooth the top with a spatula so it bakes evenly.

Place the pan in the preheated oven. Bake for 50 to 55 minutes, checking near the end. If the top browns too quickly, tent the loaf loosely with foil to prevent over-browning.

Test Doneness & Cool

Check doneness by inserting a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, not wet batter.

Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack to cool another 10 minutes.

Slice & Serve

Slice the slightly warm banana bread into about 10 even slices using a serrated knife. Serve plain or with a little butter.

For extra flavor, toast leftover slices the next day. Enjoy as a dessert or snack. Store any remaining slices in an airtight container to keep them moist and fresh.

Ingredient Swaps

• Butter: Swap with an equal amount of vegetable oil or coconut oil; for dairy-free, use vegan butter or neutral oil.
• Sugar: Replace with equal weight brown sugar for a more caramel flavor, or use coconut sugar; reduce by 25–30% for a less sweet loaf.
• Flour: Use a 1:1 gluten-free baking blend for gluten-free; up to half the flour can be swapped for whole wheat flour for a heartier texture.
• Milk/Buttermilk: Substitute with any unsweetened plant milk plus 1 teaspoon vinegar or lemon juice to mimic buttermilk.
• Eggs: For each egg, use 60 g unsweetened applesauce, 1 tablespoon ground flax + 3 tablespoons water, or a commercial egg replacer.
• Walnuts/Chocolate Chips: Swap walnuts with pecans, almonds, or seeds (sunflower/pumpkin); use dairy-free chocolate chips or omit entirely for nut- and dairy-free versions.

You Must Know

– Make-Ahead – To keep slices tender for days, cool fully for about 20–30 minutes, wrap the whole loaf tightly in plastic or foil once just barely warm, and store at room temperature up to 3 days; trapping a bit of residual warmth helps the crumb stay moist rather than drying out.

Serving Tips

• Serve warm slices with a pat of salted butter or honey drizzle.
• Plate with vanilla ice cream and a sprinkle of cinnamon or chopped nuts.
• Top with Greek yogurt and fresh berries for a breakfast-style serving.
• Toast leftover slices and spread with peanut butter or Nutella.
• Cut into cubes for a dessert platter with fruit and chocolate sauce.

Storage & Make-Ahead

Banana bread keeps in the fridge, tightly wrapped, for up to 5 days.

For make-ahead, cool completely, then wrap the whole loaf or individual slices in plastic and foil.

It freezes very well for up to 3 months; thaw overnight in the fridge or at room temperature.

Reheating

Reheat slices gently.

Microwave 10–15 seconds covered with a damp towel.

Or warm in a 150°C oven, wrapped in foil.

Or toast in a covered skillet over low heat.

Banana Bread in Pop Culture

On quiet mornings in movies and TV shows, I often notice someone slicing into a golden loaf, steam curling up like a little signal of comfort—and it’s almost always banana bread.

Directors know that one warm slice instantly says “home” more than any line of dialogue.

I’ve watched sitcom characters reconcile over thick, buttered pieces, the camera lingering on crumbs and melting chips. In cozy dramas, it’s the quiet hero of the kitchen counter, wrapped in a towel, waiting for late‑night confessions.

Even on social media, banana bread feels like a character: soft, dappled with chocolate or nuts, photographed in morning light.

When I see it on screen, I can almost smell the cinnamon and caramelized banana—and I want to bake.

Final Thoughts

Give this banana bread recipe a try and enjoy how easy and delicious it is, whether you serve it fresh from the oven or toasted the next day.

Don’t hesitate to tweak it with your favorite mix-ins and make it your own!

Frequently Asked Questions

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

Yes, you can. I’d swap the flour for a 1:1 gluten‑free blend, add an extra egg yolk, and let the batter rest; you’ll still slice into a tender, fragrant, cinnamon‑banana loaf.

How Do Altitude and Humidity Affect Banana Bread Baking Time?

They stretch baking time, but in different ways. At high altitude, I’d bake longer and maybe lower the temp slightly; in sticky humidity, I watch for slower browning and test the fragrant loaf’s center more often.

Is It Safe to Feed This Banana Bread to Toddlers or Babies?

Yes, it’s usually safe for toddlers, but I wouldn’t give it to babies under one because of sugar and choking risks; for little ones, I’d offer very soft, tiny pieces and watch closely.

Can I Turn This Batter Into Muffins or Mini Loaves Instead?

Yes, you can. I’d pour the silky batter into greased muffin tins or mini loaf pans, bake at the same temperature, then start checking around 18–25 minutes, watching for golden tops and a fragrant, buttery aroma.

What’s the Best Way to Mail Banana Bread as a Gift?

I’d cool the loaf completely, wrap it snug in plastic, then foil, nestle it in a snug box with crumpled parchment, and ship it priority so you unwrap moist, fragrant slices instead of crumbs.