There’s zucchini, pumpkin, and carrot breads, but there’s nothing quite like the classic yet oh-so-indulgent banana bread. It’s cozy, nostalgic, and a fantastic way to use up those overripe bananas sitting on the counter.
This easy classic banana bread recipe is simple to make, comes together in one bowl, and always delivers that perfect soft and moist texture with a golden crust.
Banana bread is the kind of recipe everyone should have in their back pocket. It’s a timeless bake that can be dressed up with nuts and chocolate or kept plain and simple.
My Tips for Baking the Perfect Banana Bread
When I make banana bread, I always start with overripe bananas, the kind with plenty of brown spots. The darker and softer they are, the sweeter and more flavorful your bread will be.
If your bananas aren’t ripe enough, pop them in the oven at 300°F (150°C) for about 15 minutes until the skins turn black and the insides are mushy and fragrant.
I also like to mash my bananas thoroughly but leave a few small chunks — it gives the bread a little extra texture. When mixing the batter, don’t overmix once the flour goes in; that’s the secret to keeping your banana bread tender and not dense.
And here’s a personal favorite touch: right before baking, I sprinkle a bit of sea salt on top. It might sound counterintuitive, but it balances the sweetness perfectly and makes the flavor pop.
If I’m feeling indulgent, I’ll drizzle maple syrup over a warm slice or spread a thin layer of cream cheese frosting for an extra treat.
Recipe Variations and Substitute Ingredients
This recipe is super forgiving, which makes it easy to adapt to dietary needs or whatever you have on hand. You can swap all-purpose flour for whole wheat flour or gluten-free flour blends.
Use coconut oil or melted butter for richness, and replace the eggs with a flaxseed or chia egg for a vegan version.
If you want to take it up a notch, stir in chocolate chips, walnuts, pecans, or even pumpkin seeds for crunch. For a cozy twist, add a teaspoon of cinnamon or nutmeg to the batter.
How to Pick the Right Bananas
The best bananas for banana bread are very ripe—soft, heavily spotted, or even nearly black. This means the starches have converted to sugar, giving your bread that deep, natural sweetness.
If you only have frozen bananas, that’s totally fine! Just thaw them first, drain the excess liquid, and mash as usual. They’ll actually give you a slightly richer, denser banana flavor.
Storing and Freezing Banana Bread
Banana bread keeps beautifully for days, and it even gets better with time as the flavors meld. Once cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay moist for up to four days at room temperature.
To freeze, slice it first for easy grab-and-go portions, then wrap each slice in plastic wrap and store in a freezer bag. It’ll last up to three months. Just pop a slice in the toaster or microwave to reheat.
Serving Suggestions
There are endless ways to enjoy banana bread. I love serving it warm with a pat of butter or a drizzle of maple syrup. For something fancier, spread a bit of cream cheese frosting or even peanut butter on top.
If you’re hosting brunch, banana bread pairs perfectly with coffee or tea. You can also turn leftovers into banana bread French toast. Simply dip slices in an egg mixture and cook in a skillet until golden.
Easy Classic Banana Bread
Image credit: @gimmedelicious
Ingredients
For the Banana Bread
- 3 large ripe bananas, mashed
- ½ cup melted butter (or coconut oil)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
Optional Mix-Ins and Toppings
- ½ cup chocolate chips or chopped nuts
- 1 tablespoon sugar (for sprinkling on top)
- Pinch of sea salt (optional, after baking)
Instructions
- Preheat the oven. Set the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
- Mix the wet ingredients. In a large bowl, mash the bananas and whisk in melted butter, sugar, eggs, and vanilla until smooth.
- Combine the dry ingredients. In another bowl, mix flour, baking soda, salt, and cinnamon. Gently fold this into the wet mixture until just combined — don’t overmix.
- Add mix-ins. Fold in any chocolate chips or nuts. Pour the batter into the prepared pan and sprinkle sugar on top if desired.
- Bake. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Let the bread cool for at least 15 minutes before slicing. Sprinkle with a pinch of sea salt or drizzle with maple syrup before serving.
Featured image credit: @samdoesherbest
