There’s something about the smell of banana bread baking that pulls you right to the kitchen, even if you weren’t exactly planning to eat just yet. I remember the last time I made this classic banana bread—my mind was half on the recipe and half on the phone call I was juggling, which meant a little more stirring and less perfect measuring. Somehow, that made it feel like a genuine kitchen moment, imperfect but full of warmth. The aroma slowly filled the room, rich with hints of vanilla and baked banana, and those minutes waiting for the timer to ding stretched out with a quiet kind of patience. When the loaf finally came out golden and soft, breaking off a warm slice felt like an instant reward, the kind only simple, homey food can offer.
It’s the kind of bread that’s just as good for breakfast as it is for an afternoon snack, and honestly, I often find myself sneaking a piece straight from the pan. The texture is moist without being too dense, and the banana flavor is gentle but unmistakable. It’s a comfort food that doesn’t try too hard, and that’s part of its charm.
Why You’ll Love It
- It’s straightforward and comforting — no fancy ingredients, just familiar flavors.
- The texture strikes a nice balance: moist without being soggy, tender but not crumbly.
- Great for using up bananas that are just a little too ripe for eating on their own.
- It’s simple — and that’s kind of the point. You don’t need a lot of time or special skills to get it right.
- It can be enjoyed warm, fresh out of the oven, or the next day with a smear of butter.
If you’re worried about overripe bananas going to waste or just want a cozy baked good without fuss, this bread might just become your go-to.
PrintClassic Banana Bread
A moist and flavorful banana bread made with two ripe bananas, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8
Ingredients
2 ripe bananas, mashed
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mashed bananas until evenly incorporated.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Kitchen Notes: I usually bake this in a standard loaf pan, and it always turns out nicely without any special tools. Serving it slightly warmed makes the banana and vanilla notes pop even more—sometimes I toast slices lightly and add a tiny bit of butter or cream cheese. You could try folding in chopped nuts or a handful of chocolate chips, though I haven’t tested those variations enough to say they’re foolproof. Adding a sprinkle of cinnamon or nutmeg might work, but I tend to keep it classic to let the bananas shine.
FAQ
Can I use frozen bananas for this recipe? Absolutely. Just thaw and drain any excess liquid before mashing to avoid a soggy batter.
How do I know when the bread is done? A toothpick inserted into the center should come out clean or with just a few crumbs.
Can I make this gluten-free? I haven’t tried it myself, but swapping the flour for a gluten-free blend might work if you’re careful with moisture levels.
How long does it keep? At room temperature in an airtight container, it stays fresh for about three days. It freezes well too, if you want to save some for later.
Ready to enjoy a slice? Grab your loaf pan and that bunch of ripe bananas—there’s a warm kitchen moment waiting for you.