This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert! 

A straight on shot of a loaf of banana bread with the end cut off to show the texture.

Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me? Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!

Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:

  • Incredibly easy to make
  • Super moist, no dry banana bread anywhere in sight!
  • Made with simple pantry staples that you likely have on hand

I’ve also included notes on how to freeze your banana bread, ripen your bananas quickly, and so much more!

The ingredients needed to make banana bread laying on a gray surface in speckled bowls and plates.

Ingredients For This Recipe

To make this easy banana bread you’ll start out by gathering your ingredients. For this recipe we’ll be using:

  • Unsalted Butter: Some banana bread recipes use oil, but I find that butter works best in this recipe. It also provides more flavor than using just oil.
  • Sugar: I use a mix of brown sugar and granulated sugar in this recipe. The brown sugar adds extra moisture to the banana bread as well.
  • Eggs & Vanilla Extract: You’ll be using a couple of eggs to bind everything together and some pure vanilla extract.
  • Mashed Bananas: There’s two cups of mashed bananas in this recipe for maximum banana flavor. The mashed bananas also help to keep this banana bread incredibly moist.
  • All-Purpose Flour: This provides the structure for the banana bread. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much.
  • Baking Soda & Baking Powder: There’s a combination of baking soda and baking powder in this banana bread to give it the perfect amount of lift.
  • Cinnamon & Salt: The cinnamon is optional here, but it adds a beautiful flavor to the the banana bread. The salt helps to balance out the sweetness too. 
  • Walnuts: As always, the chopped walnuts are completely optional. I love adding some to this recipe, but feel free to leave them out!
A glass bowl with the wet ingredients for banana bread mixed together.
A glass bowl with the finished banana bread batter ready to be poured into a loaf pan.

How To Make Banana Bread

To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:

  1. Cream the butter and sugars together: It’s best to beat the butter and sugars together for 4-5 minutes or until the mixture is light in color and fluffy. This will help incorporate more air into your batter which creates a lighter banana bread.
  2. Mix in the eggs and vanilla extract: It’s best to mix in your eggs one at a time, then mix in the vanilla. I also like to scrape down the bowl at this point and give it another good mix.
  3. Mix in the mashed banana: I prefer to add the mashed banana along with the rest of the other ingredients instead of at the end to ensure that I don’t over mix the batter. 
  4. Whisk together the dry ingredients: Whisking the dry ingredients separately helps to ensure that everything, especially the baking soda and baking powder, are evenly distributed into the batter.
  5. Mix the dry ingredients into the wet ingredients: You only want to mix the wet and dry ingredients together until just combined. Over mixing the batter can lead to a super dense loaf of bread.
  6. Fold in the chopped walnuts: If you’re omitting the walnuts, simply skip this step!

A loaf pan lined with parchment paper holding batter ready to be put into the oven.

Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.

Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.

A slice of banana bread cut off the loaf and laying down to show the crust and interior texture of the bread.

FAQ’s

How ripe should your bananas be?

The best kind of bananas for this recipe are ones that are overripe with a lot of speckles. If your bananas are still green or just yellow, then I suggest waiting a little longer.

If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.

How do you store this bread?

You can store this banana bread in an airtight container at room temperature for 3-4 days. While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator. 

Can you freeze it?

Yes, absolutely! To freeze the the loaf: Wrap the loaf tightly with plastic wrap and store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room temperature. 

To freeze individual slices: Slice the bread and place it on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. You can thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds at a time or until warmed through.

A stack of banana bread slices on top of an antique cooling rack.

Baking Tips

  • When measuring your flour, avoid scooping it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
  • You can use your electric mixer to mash your bananas before getting started with this recipe. Just make sure to wipe the mixer and bowl clean before you cream your butter and sugar together.
  • You’ll need two cups of mashed bananas for this recipe, which usually comes out to about 4 large bananas or 5 medium bananas.

More Easy Banana Recipes To Try!

Video Tutorial

A straight on shot of a loaf of banana bread with the end cut off to show the breads texture.

Classic Banana Bread Recipe

4.95 from 123 ratings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
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Ingredients

Servings: 1 loaf
  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar packed
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (440 grams) mashed banana
  • 1/2 cup (80 grams) chopped walnuts (optional)

Instructions
 

  • Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4-5 minutes or until light and fluffy.
  • Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Gently stir in the chopped walnuts.
  • Scoop the batter into the prepared loaf pan and spread it around into one even layer.
  • Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
  • Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
To freeze the the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.
To freeze individual slices: Place the slices of bread on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. Thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds or until warmed through.
Butter: If you only have salted butter on hand, reduce the salt in the recipe to 1/4 teaspoon.
Eggs: Room temperature eggs are best as they will disperse more evenly into the batter. To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
Bananas: The riper the bananas, the better! You’ll need about 4 large bananas or 5 medium bananas to get 2 cups of mashed banana.
Cuisine: American
Course: Breakfast, Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.