Old Fashioned Banana Bread

Slices of banana bread on a wooden board, with a partially visible ripe banana in the background. The bread has a golden crust and a moist, speckled interior, and a knife is partially visible beside it.

5 from 1 vote

This easy banana bread recipe is soft, moist, and packed with rich banana flavor. Made with simple ingredients, a hint of cinnamon, and just the right amount of sweetness, it’s perfect for breakfast, snacks, or dessert. No mixer required, and it’s a great way to use up overripe bananas! Plus, this freezable banana bread stores well, making it a great make-ahead treat.

Prep Time10

Cook Time55

Total Time1 5

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Author: kara

Ingredients

2 cups 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 unsalted butter softened
1/2 cup granulated sugar
1/4 cup light brown sugar packed
2 large eggs at room temperature
2 teaspoons pure vanilla extract
2 cups mashed ripe banana about 4 medium bananas

Instructions

Preheat your oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray. For easy removal, line it with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
In a separate large bowl (or the bowl of a stand mixer), beat the butter, granulated sugar, and brown sugar together for 4-5 minutes until light and fluffy.
Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed.
Add the mashed bananas and mix until fully combined. The mixture may look slightly lumpy—this is normal!
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. Don’t overmix to keep the bread soft and moist.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes.
Let the banana bread cool in the pan for 20 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely.
Enjoy! Slice and serve warm or at room temperature.

Notes

Bananas: The riper, the better! Use bananas with dark brown spots or black peels for the best sweetness and flavor.
Mixing Tip: Avoid overmixing the batter—stir until just combined to keep the bread soft and tender.
Customizations: Add chocolate chips, pecans, or walnuts for extra texture and flavor.
Baking Tip: If the top browns too quickly, tent with foil during the last 15 minutes of baking.
Storage: Store at room temperature for up to 3 days or in the fridge for up to a week in an airtight container.
Freezing: This is a freezable banana bread! Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

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