Few things smell as comforting as freshly baked banana bread coming out of the oven. Warm, fragrant, and perfectly sweet, this timeless treat transforms overripe bananas into a golden, tender loaf that feels like home.
This classic banana bread recipe is simple yet foolproof. It’s perfectly moist without being heavy, lightly sweetened with natural banana flavor, and ideal for breakfast, snacks, or dessert. Whether you’re a beginner baker or a seasoned cook, this recipe will give you consistent, bakery-level results every time.
Banana bread’s charm lies in its simplicity. With just a few pantry staples and ripe bananas, you can create something that tastes indulgent yet feels wholesome.
The secret to its moist, fluffy texture comes from overripe bananas—those speckled ones you might otherwise toss out. They’re naturally sweeter and mash into a silky consistency that keeps the bread tender after baking.
Another key element is balance. Too much banana makes the loaf dense, while too little leaves it bland. The right ratio of fruit, butter, and flour ensures the bread rises evenly, stays soft, and slices beautifully.
Moreover, classic banana bread is endlessly adaptable. Once you master the base recipe, you can personalize it with chocolate chips, nuts, or spices for your own signature twist.
For one 9x5-inch loaf:
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (120ml) sour cream or plain yogurt
3 medium overripe bananas (about 1 1/2 cups mashed)
Optional: 1/2 cup chopped walnuts or chocolate chips
First, peel and mash your bananas in a large bowl until smooth but slightly chunky. Overripe bananas—soft, spotty, and aromatic—work best. They not only add sweetness but also moisture, ensuring a tender crumb.
Pro Tip:
If your bananas aren’t ripe enough, place them in a 300°F (150°C) oven for 10–15 minutes until the skins darken and the insides soften.
In a separate bowl, whisk together the melted butter and sugar until combined. Then add the eggs and vanilla extract, whisking until the mixture is smooth and slightly glossy. Next, stir in the mashed bananas and sour cream, mixing until everything is evenly incorporated.
This step builds flavor and ensures a rich, creamy base for your batter.
In another bowl, sift together flour, baking soda, and salt. Sifting aerates the flour, helping the banana bread rise evenly while keeping it soft.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until no streaks of flour remain—overmixing can make the loaf dense.
If you like a little texture, fold in chopped walnuts, pecans, or chocolate chips. Each adds its own personality—nuts for crunch, chocolate for indulgence.
Pro Tip:
Dust mix-ins lightly with flour before adding them to the batter; this prevents them from sinking to the bottom of the loaf.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Pour in the batter, smoothing the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The loaf should be golden brown and slightly domed on top.
If it starts browning too quickly, tent the top loosely with foil after 45 minutes.
Once cooled, slice thick pieces and serve warm with butter, honey, or cream cheese. It pairs beautifully with a cup of coffee or tea, making it a cozy breakfast or afternoon snack.
Once you’ve mastered the classic recipe, try these creative variations:
Nutty Delight: Add ½ cup chopped pecans or walnuts for extra crunch.
Chocolate Swirl: Mix in ¼ cup cocoa powder and swirl melted chocolate on top before baking.
Cinnamon Streusel: Add a crumbly topping made of brown sugar, butter, and cinnamon for bakery-style banana bread.
Tropical Twist: Stir in shredded coconut and a handful of chopped pineapple for a sunny, exotic version.
Each variation enhances the base flavor while maintaining the moist, tender structure of classic banana bread.
To keep banana bread fresh, wrap it tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze individual slices for up to 3 months.
To reheat:
Warm a slice in the microwave for 10–15 seconds or toast lightly in a pan with butter. This brings back its soft texture and rich aroma instantly.
Using underripe bananas: They lack sweetness and flavor. Always use overripe ones with brown spots.
Overmixing the batter: This develops gluten and makes the bread tough. Stir until just combined.
Skipping the cool-down: Cutting too early causes the loaf to crumble. Let it cool for clean slices.
Wrong pan size: Using smaller or larger pans affects cooking time. Stick to the standard 9x5-inch loaf pan.
Overripe bananas add natural sweetness and moisture.
Sour cream enhances richness and tenderness.
Melted butter creates a soft crumb and golden crust.
Proper mixing prevents dense or gummy texture.
Balanced ingredients ensure a consistent, bakery-quality loaf.
(based on 12 slices)
Calories: 235
Protein: 4g
Fat: 10g
Carbohydrates: 32g
Sugars: 15g
Fiber: 2g
This classic banana bread recipe embodies everything a home-baked loaf should be: moist, flavorful, and effortlessly comforting. With a crisp golden crust and a soft, fluffy center, it’s the kind of bake that turns simple ingredients into something extraordinary.
Perfect for breakfast, brunch, or an afternoon treat, it’s a recipe you’ll find yourself returning to again and again. Whether served warm with butter or enjoyed plain alongside coffee, this banana bread proves that the simplest recipes often bring the most joy.