Banana Bread Recipe

Introduction

It wasn’t a birthday, or even a special occasion really — but when you got a whiff of the sweet, warm scent of banana bread coming out of Grandma’s tiny kitchen, you knew everyone in the house would be gathering without being called. The essence of a simple, comforting ritual. Truthfully, I did not even know this banana bread recipe was “special” until I tried to make other banana bread recipes and realized… something was missing each and every time.

This one does have a subtle secret twist and a slight spice; and the banana to batter ratio that Grandma followed. The texture? Ever moist. The flavor? Rich but never too sweet. It’s a simpler banana bread recipe that you don’t mess with much — therefore you can simply just make it.

Whether you are baking for someone you love or just want something warm to eat again, this is the banana bread recipe that will NOT let you down — and now, you have Grandma’s banana bread recipe to pass along as well.

Ingredients You’ll Need for That Classic Taste

There’s something oddly comforting about gathering the ingredients for a banana bread recipe. Maybe it’s because they’re so familiar, or maybe it’s just knowing what’s coming once the oven starts doing its thing. Either way, here’s everything you’ll need for this classic banana bread recipe — just like Grandma made it.

You’ll need:

• 1/2 cup (1 stick) unsalted butter, softened
   I always stick with unsalted so I can control the salt — it’s a small thing that makes a big difference in baking.
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
   That mix gives the bread a deeper flavor and helps keep it perfectly moist.
• 2 large eggs
• 3 to 4 ripe bananas (about 1 1/2 cups mashed)
   The riper, the better. I’m talking spotted, soft, and fragrant — that’s where the flavor lives.
• 1 1/2 cups all-purpose flour
   I’ve tried whole wheat, blends, you name it — but all-purpose flour just gives the best texture in this banana bread recipe.
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Optional (but highly encouraged):

• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips

Making this banana bread recipe always brings me back to Sunday afternoons in Grandma’s kitchen — flour dust in the air, the sound of the oven clicking on, and that unmistakable banana smell sneaking down the hall. It’s a simple process, but each step has its own little charm.

Looking for another take on this classic? You might enjoy this version of a banana bread recipe by A Latte Food — it’s another delicious approach worth trying!

Step-by-Step Instructions (Just like Grandma)

1. Prepare and Mash

The first thing to do is preheat your oven to 350°F (175°C) and grease a 9-inch x 5-inch loaf pan. I typically utilize a small amount of butter to rub on the inside and then sprinkle flour inside. Then you should find a large mixing bowl to place your peeled bananas in. You will need three to four very ripe bananas (the more spots, the better). Use a fork (or a potato masher) and mash the bananas until they are mostly smooth but still lumpy. If you end up with baby food consistency, then you have gone too far. it should be somewhere in between.

2. Combine Wet & Dry

Add melted butter, brown and white sugar, eggs, and vanilla extract to your mashed banana and stir together gently until combined. In another bowl, whisk together the all-purpose flour, baking soda, salt, and maybe a little cinnamon if you are feeling cozy. Introduce the wet and dry ingredients slowly to each other; this is not a workout. Gentle mixing is important to keep your loaf light. It is easy homemade banana bread, but it still needs a little extra love.

Now is the time to add any extra goodies like nuts or chocolate chips — that’s entirely up to you (although they’re fun to have).

3. Bake

Pour your batter into the prepared loaf pan and spread it evenly across the top. Bake for 50-60 minutes, or until a toothpick, or a butter knife, pierces the center and comes out with a few moist crumbs on it checked at around 50 minutes. Once baked, allow the loaf to cool in the pan for 10 minutes, then move it to a cooling rack.

There you have it! An easy, comforting banana bread recipe from scratch that is hard to mess up. In fact, the waiting period for it to cool may be the toughest part.

Expert Tips to Make It Moist and Perfect Every Time

A great banana bread recipe is pretty straightforward — but getting it right? Well that takes a few small tricks. Over the years I’ve found out what works (and what dries it out fast), so here are my best tricks to ensure your loaf stays moist, flavorful, and totally grandma-approved.

Don’t Overmix the Batter

This is one of those things that seems trivial but makes a BIG difference. The key lies in combining the dry and wet ingredients with care. Mix just until everything comes together — no need to beat it like cake batter.If you over mix it will end up dense and dry. No one wants that. Gentle mixing = soft texture. Every time.

Use Overripe Bananas

If they are soft, spotty, and kind of ugly … perfect. That’s exactly what you want for a banana bread recipe that is rich and sweet. Overripe bananas have more natural sugar and flavor. Sometimes, I even freeze mine when they are too ripe to eat — just thaw and mash when you’re ready to bake. They may look nasty, but I promise — they make your bread better.

Store It Like Grandma Did

In my house, fresh banana bread never lasts long — but if you do have leftovers… Wrap it tightly in foil or plastic, and leave it at room temperature. You can expect it to remain fresh for about two to three days at room temperature. Want to extend it past a couple of days? Slice it, then freeze the slices. You can just pull one out when you want a piece, rather than have to defrost an entire loaf.

If you love this banana bread recipe, you’ll definitely want to explore more sweet treats in our dessert collection.

FAQs

After sharing this banana bread recipe with friends and family (and online folks too), I’ve come across the same questions over and over — and for good reason. Although Banana bread sounds simple, there are a few decisions you can make that will significantly affect the end product.

Can I freeze banana bread?

Of course, yes! You can freeze banana bread and it freezes quite well. Whether you are making one loaf or doubling the banana bread recipe to have some to enjoy later, freezing is a fantastic option!

Once the loaf is completely cool, wrap it tightly in plastic wrap or foil. If I am freezing slices, I will separate with parchment paper in between the slices so I can pull-out only a slice at a time. When it comes time to enjoy a slice, simply thaw the slice/loaf on the counter (or warm-up in the oven).

Why is my banana bread dry or dense?

This is a very common problem. Most often, it is caused by overmixing the batter, or for not using ripe enough bananas.

One tip for a moist banana bread recipe is to mix gently when adding the wet ingredients to the dry — stir just until combined, not more. Also make sure that your bananas are super ripe (almost black is definitely okay).

Lastly, be sure to measure your flour correctly – spoon it into the measuring cup and level it, instead of you scooping. Too much flour = dry loaf, every time.

What’s the best way to ripen bananas quickly?

If you’re eager to whip up a banana bread recipe today, there are a few quick fixes you can try.

First, you can put your bananas (skin and all) on a baking sheet and bake them in a 300°F (roughly 150°C) oven for about 15-20 minutes. The skin will turn black, but inside the bananas will be soft, sweet and perfectly mashable.

Or, you can put them in a brown paper bag with an apple or a ripe banana and let them sit overnight. It’s a slower, but more natural process.

Can you make banana bread without using eggs?

Of course! Eggs provide structure and binding, but there are some great substitutes you can use in a banana bread recipe:

• An additional mashed banana (in addition to what is called for in the recipe)
• 1/4 cup of unsweetened applesauce
• Try a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water — just let it sit for about 5 minutes until it thickens up like a real egg.

The final texture may be just a tad different, but it will be a deliciously moist and flavorful loaf. Awesome for anyone wanting to bake vegan, or is out of eggs!

What if I don’t have a loaf pan?

I have used this banana bread recipe in muffin tins, round cake pans, and an 8×8 square pan.

Keep in mind that the time for baking will vary depending on what you use. Muffins may only take 20-25 minutes. A cake pan or square dish may take a little less than a loaf, so just keep an eye on it and use the toothpick test to determine if done — if it comes out clean, you’re done!

How long does banana bread stay fresh?

Banana bread is good for about 2 to 3 days at room temperature, if stored properly.

So, wrap it tightly in plastic or foil, or keep it in an airtight container. If you want to extend the shelf-life, toss it in the freezer — it should last for a couple of months.

But to be honest, in my house, it usually doesn’t last until day three. Someone always gets a sneaky slice. Or two.