There’s something about the smell of banana bread baking that slows time down a little. I remember one afternoon, the kind where you’re juggling too many things and your brain just wants a break. The scent of cinnamon and nutmeg slowly filling the kitchen made me pause, almost forgetting what I was even doing. I didn’t have the energy to be precise, so I just mashed the bananas somewhere between chunky and smooth, and maybe I overmixed the batter a bit—it still turned out moist and comforting. That first warm slice, with a hint of brown sugar sweetness and a touch of vanilla, was exactly what I needed: simple, honest, and a little bit imperfect, just like that afternoon.

Why You’ll Love It

This banana bread is reliably moist, thanks to ripe bananas and a little buttermilk, but the texture isn’t overly dense — it’s somewhere in between cakey and tender.
The blend of cinnamon and nutmeg adds warmth without overpowering the natural banana flavor, making it feel cozy but not too heavy.
It’s simple — and that’s kind of the point. No fancy ingredients or complicated steps, just comfort in a loaf.
It’s perfect for breakfast, an afternoon snack, or even a late-night nibble when you need something familiar.

If you’re worried about messing up, don’t be. I’ve definitely overmixed or forgotten the timer once or twice, and it still turned out delicious. This recipe is forgiving, which makes it an easy go-to whenever you have some overripe bananas staring at you.

Old Fashioned Banana Bread

Close-up of freshly baked banana bread slices on a wooden board.

Print Recipe

A classic, moist, and flavorful old fashioned banana bread recipe made with ripe bananas, brown sugar, and warm spices. Perfect for breakfast or a comforting snack.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup buttermilk

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, cream the softened unsalted butter and packed light brown sugar together until light and fluffy using a hand mixer or stand mixer.
Beat in the eggs one at a time, mixing well after each addition.
Add the pure vanilla extract and mix to combine.
Stir in the mashed ripe bananas until evenly incorporated.
Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.

Kitchen Notes: I usually use a regular loaf pan and just keep an eye on the baking time, since ovens vary. Sometimes I add a handful of chopped walnuts or chocolate chips, but I’m not convinced it improves things every time—it’s a bit of a gamble. Serving it with a smear of butter or a drizzle of honey is my favorite way to enjoy it. You could also swap the buttermilk for plain yogurt if that’s closer at hand; I haven’t tested every variation, but it tends to keep the bread moist. And if you want to add a little twist, a pinch of cardamom works surprisingly well with those warm spices.

FAQ

Can I use frozen bananas? Yes, just thaw them first and drain any excess liquid to avoid a soggy batter.

How do I store leftover banana bread? Wrapped tightly at room temperature for a few days or frozen for longer storage.

Can I make this gluten-free? I haven’t tried it myself, but using a 1-to-1 gluten-free flour blend might work.

Is it okay if my bananas aren’t super ripe? They should be ripe enough to mash easily; greener bananas won’t bring the same sweetness or moisture.

Give this old fashioned banana bread a try next time you need a cozy moment. It’s easy to make, forgiving, and somehow always hits the spot.