Banana bread isn’t just a recipe; it’s a little moment of calm in a busy day. There’s something about the smell that drifts through the house, that mix of sweet bananas and just a hint of vanilla, that immediately slows time. I remember once, I started baking early on a weekend morning, and by the time it was ready, I was still half-distracted by the growing aroma. The bread was warm, but I didn’t rush to slice it — I wanted to hold onto that cozy feeling a bit longer.
There’s an imperfect ease to this banana bread. Sometimes I mash the bananas a little unevenly, leaving small chunks that add texture. Other times, the top cracks open just enough to show the soft crumb beneath. It’s never about perfection, really. It’s about that first bite, warm and moist, that carries a whisper of nostalgia — like a quiet morning spent with just one thing on your mind: enjoying something simple and good.
- The balance of sweet and tender makes it a great breakfast or anytime snack.
- It’s simple — and that’s kind of the point. No complicated steps, just wholesome comfort.
- The bread keeps well, but honestly, it rarely lasts long enough to need storage.
- Pairs beautifully with coffee, tea, or even a dollop of yogurt if you’re feeling fancy.
If you’re a bit nervous about baking, don’t be. This recipe is forgiving — I’ve had batches that came out a little denser than expected, and they still felt like a win. Plus, the aroma alone makes the kitchen feel like a hug.
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 slices
Ingredients
2 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, granulated sugar, and melted butter. Mix well.
Add the egg and vanilla extract to the banana mixture and stir until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 60 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.
For kitchen tools, you really only need a basic loaf pan and a mixing bowl — no fancy gadgets required. When serving, I like to slice it thick and toast it lightly; sometimes I spread a bit of butter or peanut butter, depending on my mood. If you’re curious to mix things up, adding a handful of chopped nuts or a sprinkle of cinnamon can be a nice touch. I haven’t tested all the variations, but a few chocolate chips might work too, if you’re feeling adventurous.
FAQ
Can I use less sugar? Yes, you can reduce it a bit if you prefer less sweetness, but it will change the texture slightly.
What if my bananas aren’t ripe enough? The riper, the better for flavor and moisture; if they’re too firm, the bread won’t be as tender.
How do I store leftovers? Wrapped tightly, it stays fresh for a few days at room temp, or you can freeze slices for longer.
Ready to bring a little warmth into your kitchen? Give this classic banana bread a try and see how a simple loaf can brighten your day.