Thank you so much for being here—I’m thrilled to share this classic banana bread recipe with you. The banana bread from your question is about to become your easiest, most comforting go‑to bake. Want more from me? Subscribe below to get each recipe delivered right to your inbox!

Overview of Recipe Content

What this recipe is and where it fits:
This classic banana bread is ideal for a cozy breakfast, snack, or comforting dessert. With its tender crumb, deep banana flavor, and warm cinnamon notes, it’s the kind of bake that brings people home.
Why you’ll love it:

Super easy – just mash and mix
Great for using ripe bananas
Moist, flavorful, and kid‑friendly
Taste profile: Sweet and comforting with soft banana and mild cinnamon spice.
Health/seasonal relevance: A good way to use up overripe bananas and reduce food waste—high in potassium and fiber.

Ingredients

2 cups (250 g) all‑purpose flour, spooned & leveled
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups (440 g) mashed banana (about 4–5 overripe medium bananas)
½ cup (80 g) chopped walnuts (optional)

Tools Needed

Loaf pan (8×4‑inch recommended)
Mixing bowls (medium & large)
Hand mixer or whisk
Rubber spatula
Measuring cups & spoons

Substitutions/Additions

Swap walnuts with pecans or chocolate chips
Replace some sugar with honey or maple syrup
For a richer flavor, use melted coconut oil instead of butter

How to Make Banana Bread

Preheat & prep – Preheat your oven to 350°F (175 °C). Grease and line your loaf pan with parchment paper.
Combine dry ingredients – Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Cream butter & sugars – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add eggs & vanilla – Beat in eggs one at a time, then stir in the vanilla extract. You’ll smell sweet vanilla magic right there!
Add bananas – Fold in the mashed banana, your kitchen now filled with that warm banana scent that feels like a hug.
Combine everything – Add dry ingredients into the wet mixture in two additions, stirring just until combined. Gently fold in walnuts if using.
Bake – Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool – Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

What to Serve with Banana Bread

A smear of butter or cream cheese
A dollop of Greek yogurt and honey
A cup of coffee, chai latte, or cold milk for dipping
Fresh berries or sliced banana on the side for brightness

Tips for Making It Perfect

Use overripe bananas (with brown spots) for sweeter, moister bread
Don’t overmix – stir just until dry ingredients disappear
If the top browns too fast, loosely tent with foil for the final 10–15 minutes
Let it cool fully before slicing for the best texture

Storage Instructions

Store tightly covered at room temperature for up to 3 days
Refrigerate for up to 5 days—bring to room temp before serving
Freeze slices (well-wrapped) up to 2 months; thaw on the counter or microwave gently

General Information

Banana bread originated in the United States—getting popular around the 1930s as a delicious way to use overripe bananas back in the Depression era Poulef Recipes Poulef Recipes. On February 23rd each year Americans celebrate National Banana Bread Day!

Frequently Asked Questions

Can I make this with whole wheat flour?
Yes—substitute up to half the flour with whole wheat, but expect a denser crumb.

Can I use oil instead of butter?
Absolutely. Substitute melted coconut or neutral oil 1:1 for butter for a slightly lighter texture.

How ripe should the bananas be?
Very! Look for bananas with lots of brown spots or even nearly all brown—the riper, the sweeter.

Can I make muffins instead of a loaf?
Yes! Fill a muffin tin and bake for 18–22 minutes until golden and set.

Conclusion

This banana bread is pure comfort—sweet, tender, and incredibly satisfying. It’s simple enough for weekday mornings and special enough for any gathering. If you give it a try, you’ll feel like a baking hero in your own kitchen.

Love that tropical banana flavor? Try my [Banana Walnut Cake] or experiment with chocolate chips or pecans for a new twist.

Can’t wait to hear how your loaf turns out!

Interactive Elements

I’d love your feedback—please leave a review or a comment on how your loaf turned out. And if you’re sharing on Pinterest, tag me @poulefrecipe or share a photo—I adore seeing your banana bread moments!