Classic Banana Bread Recipe

4 Min Read

Banana bread is a timeless classic, loved for its moist, tender crumb and irresistible banana flavor.

Whether enjoyed for breakfast, as a snack, or as a comforting treat, this versatile bread never fails to hit the spot.

In this recipe, we’ll show you how to make a deliciously moist and flavorful classic banana bread that’s sure to become a staple in your baking repertoire.


  • 2 to 3 ripe bananas, mashed
  • 1/3 cup melted butter
  • 3/4 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • Optional: 1/2 cup chopped nuts or chocolate chips


Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, beaten egg, and vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

If using, fold in the chopped nuts or chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread it out evenly.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Nutritional Facts

  • Serving size: 1 slice
  • Calories: 200
  • Total fat: 7g
  • Saturated fat: 4g
  • Cholesterol: 30mg
  • Sodium: 180mg
  • Total carbohydrates: 33g
  • Dietary fiber: 2g
  • Sugars: 17g
  • Protein: 3g


1. Can I use frozen bananas for banana bread?

Yes, frozen bananas can be used for banana bread. Simply thaw them before mashing, and be sure to drain any excess liquid before adding them to the batter.

2. How ripe should the bananas be for banana bread?

For the best flavor and sweetness, use ripe bananas with brown spots on the peel. Overripe bananas with blackened skins are ideal for banana bread.

3. Can I substitute oil for butter in banana bread?

Yes, you can use vegetable oil or coconut oil instead of melted butter in banana bread. Just keep in mind that it may slightly alter the flavor and texture of the bread.

4. How should I store leftover banana bread?

Wrap the cooled banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. Alternatively, you can freeze the bread for up to three months.

5. Can I add other ingredients to banana bread, such as spices or fruit?

Absolutely! Feel free to customize your banana bread with spices like cinnamon or nutmeg, or add mix-ins like chopped nuts, dried fruit, or chocolate chips for extra flavor and texture.

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