Banana bread is warm, comforting, and one of the best ways to use overripe bananas. This version is moist, tender, and full of rich banana flavor — just like Grandma’s.
Here’s a perfect, foolproof banana bread recipe 👇
🍌 Classic Banana Bread
🧈 Ingredients
(Makes 1 loaf — about 8–10 slices)
-
2–3 ripe bananas, mashed (about 1 cup)
-
½ cup (1 stick / 115 g) unsalted butter, melted (or use oil for dairy-free)
-
¾ cup (150 g) granulated sugar (or ½ cup if you like it less sweet)
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 ½ cups (190 g) all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon salt
-
Optional add-ins:
-
½ cup chopped nuts (walnuts or pecans)
-
½ cup chocolate chips
-
½ teaspoon cinnamon for a cozy flavor
-
👩🍳 Instructions
-
Preheat oven:
350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. -
Mix wet ingredients:
In a large bowl, mash the bananas.
Stir in melted butter, sugar, eggs, and vanilla until smooth. -
Add dry ingredients:
Sprinkle in flour, baking soda, and salt.
Gently fold together until just combined — don’t overmix! -
Add extras:
Fold in nuts, chocolate chips, or cinnamon if using. -
Bake:
Pour batter into prepared pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. -
Cool:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Slice once it’s mostly cooled (if you can wait that long 😄).
✨ Tips
-
Riper bananas = sweeter, more moist bread. Brown and spotty is perfect!
-
For a bakery-style top, sprinkle a little sugar or brown sugar on the batter before baking.
-
Keeps well for 3 days at room temp or freezes beautifully for up to 3 months.
Would you like me to give you a banana nut, chocolate chip, or cream cheese swirl version next?
