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Classic Banana Bread Recipe

by on January 30, 2014 · 81 comments

Classic Banana Bread Recipe

Banana bread has been on our to-do list for quite some time now. It’s a classic and we knew we couldn’t miss the opportunity to share our own version with you. There are no surprises in our banana bread recipe — you’ll find mashed bananas, flour, butter, eggs, baking soda and spices. Nuts are optional, although we do love the added crunch.

The Best Banana Bread Recipe Starts with the Best Bananas

No matter what recipe you use, remember this. There is no point in baking up a batch of banana bread without using ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, it’s even better. If your bananas are still green, wait a day or two. You won’t regret it.

It’s the bananas that make banana bread so moist, sweet and flavorful.

Classic Banana Bread Recipe

Once you’re ready with your bananas, the rest of the recipe comes together quickly. You definitely don’t need a mixer to make banana bread — a fork or spatula works perfectly fine.

Treat the batter like muffin or pancake batter. Don’t over mix. You’re only looking to mix everything together until you no longer see streaks of flour. This way, the bread stays on the lighter, moister side instead of heavy and flat.

Classic Banana Bread Recipe

The bread bakes for quite a while – about an hour. Even though that seems like a long time to wait, the smell of banana bread baking in the oven is to die for. Definitely top 10 on our list of best kitchen smells!

You May Also Like These Quick Breads and Muffins

Are you interested in more banana bread ideas? Try these: This banana bread recipe from Simply Recipes is similar, but calls for less eggs and butter. You might also like this banana bread recipe from Smitten Kitchen — she adapts the one from Simply Recipes by adding bourbon and spices (yum).

4.8 from 19 reviews
Classic Banana Bread Recipe
 
Prep time
Cook time
Total time
 
For the best, most flavorful bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts are completely optional for this. We love the bread both ways, but do enjoy the extra crunch from a handful of walnuts or pecans.

A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.
Yield: 1 loaf, 8 slices
You Will Need
  • 1 1/2 cups (210 grams) all-purpose flour (we use Gold Medal)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 3 medium bananas (heavily speckled or even black bananas are best)
  • 1/2 cup (113 grams or 1 stick) unsalted butter, melted and cooled
  • 3/4 cup (150 grams) packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional
Directions
  1. Center a rack in the oven and heat to 350º F. Butter and flour an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
  2. Make Batter: Whisk the flour, baking soda, salt and cinnamon together, set aside.
  3. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.Classic-Banana-Bread-Recipe-Step-1
  4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.Classic-Banana-Bread-Recipe-Step-2
  5. Bake Banana Bread: Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
  6. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
  7. When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
  8. For Storing: It's best to wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days. (Since it's just the two of us, we store in the refrigerator then when we want a slice we'll give it a couple minutes in our toaster oven to warm up).
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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81 Comments

1 Jocelyn February 1, 2014 at 10:48 pm

I recently found your website when trying to figure out what went wrong with my pie dough. I really like the way you explain why one should make a given recipe (for example, mix dry ingredients for muffins as much as you want & mix the wet ingredients as much as you want, but combine with as little mixing as possible to prevent tough muffins. God rationale for why to cook/bake with specific methods.
I like your basic recipes–nothing out of the ordinary in terms of ingredients like you find in Sunset magazine, Better Home & Gardens,etc.
thanks for your blog.

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2 Joanne February 2, 2014 at 12:51 pm

Thanks Jocelyn! Glad you found us :)

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3 Sommer @ASpicyPerspective February 5, 2014 at 1:46 pm

I love banana bread! Can’t wait to try your recipe!

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4 Emma February 5, 2014 at 10:39 pm

I was wondering if you could tell me about the insulated sheet or two baking sheets stacked on one another – trick? I have never heard about that, and while following your recipes saw this tip.
I did it, but if asked why…I wouldn’t have a decent argument. Haha.

Thank you for the recipe.

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5 Joanne February 26, 2014 at 12:50 pm

It isn’t 100% necessary, but we find that it helps keep the bottom of the bread from over browning. (It was a tip we picked up from one of Dorie Greenspan’s recipes)

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6 Susie Bark February 15, 2014 at 5:30 pm

Is it possible to get the nutritional value for the Classic Banana Bread by Joanne on January 30. It was delicious but my grandson is diabetic and I need the amounts of carbs, fats, and sugar (although I substituted splenda for the sugar. Thanks in advance for the assistance,!!!!

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7 Joanne February 26, 2014 at 12:53 pm

Hi Susie, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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8 Angeline February 27, 2014 at 8:59 am

I baked this today as I had loads of over ripe bananas and the result was awesome! Tks for sharing this :)

(Somehow can’t click on the stars but I’m giving it 5!)

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9 Joanne February 27, 2014 at 4:11 pm

So glad it worked out for you :)

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10 Kate March 1, 2014 at 10:51 am

Yum!!! I was in the mood to bake last night and luckily I had some browned bananas! I decided to try your recipe from a google search after reading the comments and reviews on your site. My fiancé and I are loving this bread! Great recipe :) Can’t wait to follow you blog more! Thanks!

xo, Kate

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11 Denise Smith March 12, 2014 at 5:36 pm

I just made this with dinner tonight, and it was so good! I didn’t think I would like the cinnamon, but I like to make the recipe as stated at least the 1st time. The cinnamon really amps up the banana! I did not have any nuts on hand, but will pick some up for next time. The double baking tray trick worked like a charm. I highly recommend this recipe. I just hope there’s a smidgen left for me to have with coffee tomorrow!

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12 Joanne March 17, 2014 at 3:18 pm

Leftover banana bread is pretty hard to come by in our home, but we’re crossing our fingers for you!

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13 geraldine March 16, 2014 at 5:37 pm

I made the bread and used dark brown sugar and doubled the recipe. I also used one cup of brown sugar for the double recipe because I try to use less sugar in all my baking.. It turned out to be the best banana bread I ever made. Thank you…

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14 Joanne March 17, 2014 at 2:44 pm

Nice! So glad the bread turned out for you.

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15 Monica March 17, 2014 at 8:14 pm

I’m so happy to have found your site. Of all the banana bread recipes I’ve used, this is the best by far! So moist and delicious, and no leftovers. Next time I’m doubling up!

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16 Adam March 18, 2014 at 4:20 pm

Oh, we’re so glad you found us then :) Leftovers of banana bread doesn’t usually happen to us, either.

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17 Yvonne (Bread Fun) March 20, 2014 at 6:32 pm

Great Site and appealing Banana Bread. I am going to try your recipe. Not a great baker but getting better each day. Awesome Site!!!!

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18 Joanne March 21, 2014 at 1:17 pm

Thanks so much! Hope you love it.

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19 Theressa March 24, 2014 at 1:31 am

Followed it exactly and the banana bread came out moist, fragrant and irresistible!
PS: added mini chocolate chips to it.

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20 Joanne March 24, 2014 at 9:38 am

Great idea. So happy you enjoyed it.

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21 Shari March 24, 2014 at 8:43 am

After a 6-hours marathon brunch, filled with great food and conversation, we got home by 7 pm on a Sunday evening. I walked in to my kitchen to see three bananas almost black. I hate throwing out food – I think of starving people. So what’s a girl to do?

Make banana bread!

I googled. Inspired Taste came up and I liked what I saw. Their recipe for Banana Bread was as easy as possible, well written and answered any questions I had (ie – what if there’s 35 minutes left on the timer and my bread looked brown already – answer: cover loosely in tin foil, this happens – so thoughtful to include details like this). Anyway, it cooked perfectly and was absolutely delicious. I will try or recipes from this site. Thank you!

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22 Joanne March 24, 2014 at 9:36 am

We love when there are a bunch of brown bananas. Banana bread is a favorite around here. So glad you loved the bread!

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23 Abe B. March 24, 2014 at 1:54 pm

Had 3 browning organic bananas.Googled Banana Bread Recipes and unfortunately found your recipe..
Unfortunately because it turned out SOOO GOOD I couldn’t stop eating it.. Luckily i have few slices left (for now) …
It was really good… Followed instructions.. The bottom was perfect because of the double baking sheets and top perfect because of the loose foil after 30 minutes.. It doesn’t taste TOO Sweet which is perfect and moist and so Bananayee (I’m sure it’s a word :p)

Thanks ;)

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24 Joanne March 24, 2014 at 1:56 pm

Hi Abe … you had me worried there for a second :) So glad you enjoyed the banana bread!

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25 Abe B. March 24, 2014 at 4:18 pm

oops lol.. Sorry about that..
Here’s my final product seconds before half of it disappeared ;)
http://instagram.com/p/l8DwTpD3Th/

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26 Adam March 24, 2014 at 8:16 pm

Beautiful!

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27 Antiqua March 25, 2014 at 7:15 pm

Made it and it was great!! Came out perfect and had great flavor!

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28 Joanne April 3, 2014 at 11:14 am

Wonderful! Glad you liked it.

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29 Michelle Oeser March 27, 2014 at 8:34 pm

I tried this recipe for the first time this past Monday and it is FABULOUS! !! Super moist, not too sweet and SO easy to make!!! I am not a “baker” either….I hate measuring but I just made two more loaves tonight. Can’t say enough good things about this recipe. It is a must try.

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30 Joanne April 3, 2014 at 11:05 am

Nice! We love this bread, so I’m so glad you did, too!

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31 kaley March 30, 2014 at 6:34 pm

At what temperature should I put it?

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32 Joanne April 3, 2014 at 10:52 am

350 degrees F.

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33 Jean April 5, 2014 at 5:02 pm

The best banana bread I have ever eaten! This recipe will most definitely be one of my signature bakes.

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34 Tammy April 5, 2014 at 7:55 pm

. I haven’t made it in years. Smells great baking and tastes great! Good recipe !

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35 Jacki Maki April 7, 2014 at 9:55 pm

Delicious, quick, and easy. Loved the banana bread recipe, thank you!

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36 Adam April 8, 2014 at 11:36 am

Great! So happy you liked it.

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37 Rebecca April 9, 2014 at 2:48 pm

Wanting to make this recipe tonight as it looks delicious. Have you ever substituted applesauce for the butter? I am just trying to eat as healthy as possible and thought I’d see if you had tried this. Thanks!

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38 Adam April 10, 2014 at 2:51 pm

We actually have not, but we don’t see why substituting some of the butter for applesauce wouldn’t work (we wouldn’t get rid of all the butter).

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39 steven Hayes April 14, 2014 at 11:26 pm

Hello,I am a OTR truck driver and I cook. Last week I hurry out the door and forgot my bananas and I was gone a week. But I been on this kick of bake in pumpkin bread.When I got home I was amaze that my bananas were still good,I knew I to something with them so I look this rep up and now I have banana bread. I also like to bake 7 up cake.

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40 Joanne April 16, 2014 at 12:40 pm

How perfect that you had those bananas on hand! Glad you were able to make the bread, it is a favorite.

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41 kch April 15, 2014 at 11:35 pm

I made this last night w/o nuts. By far the best banana bread I’ve made from a recipe that isn’t my grandma’s. Will make again again and again!

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42 Joanne April 16, 2014 at 12:26 pm

Yay! So glad we could come close to your grandmother’s recipe :)

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43 MB April 18, 2014 at 11:27 am

Just wanted to say THANK YOU for this website. I have tried several of your recipes, and just made this banana bread last night (it didn’t last past breakfast this morning :p). Every recipe i’ve tried from your site has been phenomenal, and now when i need a recipe for something, i find myself actively searching here before rummaging through the rest of the internet. I’m generally the kind of person who will look through tons of recipes before i can decide which one sounds like the best version, and i can confidently say i trust Inspired Taste to deliver delicious perfection every time. So thank you for the time and effort you’ve put into making this site and building these recipes, it’s much appreciated :)

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44 Joanne May 12, 2014 at 1:33 pm

Yay! Thank you so much for letting us know! We’re so glad everything has worked out so well for you :)

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45 ovenlove April 20, 2014 at 4:14 pm

I made this as a cake in a 8 inch pan and it came out nice, your instructions are great. I didn’t have brown sugar so I put half a cup of regular and half a cup of chocolate pieces and walnuts, it could have used more chocolate for better flavor. I also used 1/2 cup of oil, it came out not too dry or too moist, it was alright, a nice cake but for more flavor it needs something more.

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46 bella April 27, 2014 at 4:59 pm

great recipe and also try it with adding some raisins

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47 Miss Goodas April 28, 2014 at 4:26 am

This recipe is awesome! I’m hooked. I used to make banana fritters with my over ripe bananas. This is a healthier easier recipe. I added nutmeg & lemon juice to this recipe to suit my family’s taste, as we are Caribbean. 2 thumbs up!

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48 Lisa April 29, 2014 at 7:26 pm

Excellent!

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49 Roland May 3, 2014 at 10:10 pm

Great recipe! It’s my second one in two weeks, I added raisin to it turn out great, I give it 5 star.
Thanks

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50 Em May 4, 2014 at 11:37 pm

Literally had one old banana, a cranky toddler and a bored husband so we made your banana bread together. Just cut recipe in 1/3 which was tricky but well worth it. I quicky measured then let the boys mix and stir ingredients while I rinsed dishes. Popped into oven. Came out perfect! Ah – MAZING! Ps usually baking frustrates me because all this precision and for me, often doesn’t seem like end result is worth it. But this was SOOO worth it. Bookmarking so I can impress my in-laws and mom next time they visit.

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51 Joanne May 16, 2014 at 11:53 am

Nice! So glad it worked out for you!

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52 Shae May 10, 2014 at 3:46 pm

Best recipe ever! Moist and delicious. Did do the insulated cookie sheet and the tin foil at 30 minutes. Came out perfectly. I added 1/4 teaspoon of clove and nutmeg for extra flavor.

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53 Joanne May 12, 2014 at 5:43 pm

Great additions — we’ll sometimes do the same. We can’t really decide if we like it cinnamon-only or more spicy more.

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54 cook May 11, 2014 at 10:59 pm

Hi. I have five small aluminum (disposable kind) loaf pans. I quadrupled your recipe to fill my five loaf pans and it was good. I spent mother’s day baking an assortment of banana breads. Thanks for the recipe. :)

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55 Joanne May 12, 2014 at 5:37 pm

Awesome! Thanks for sharing your experience with the smaller loaf pans. We have a few in our pantry — maybe we should make mini loaves, as well.

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56 Shae May 13, 2014 at 1:53 am

Has anyone doubled this recipe? If so, what cooking time would you suggest? Do you have any tips when doubling this recipe?

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57 Joanne May 16, 2014 at 11:39 am

Hi Shae, to double the recipe, we’d recommend making two loaves instead of one rather than baking in one larger pan. If you do this, baking time should be very similar to the time required for one loaf.

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58 patricia mccormick May 19, 2014 at 12:49 pm

Excellent recipe! It turned out perfect and it was so simple to make.

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59 Joanne June 20, 2014 at 1:59 pm

Wonderful! Thanks so much for coming back and commenting.

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60 cindy May 30, 2014 at 1:03 pm

Hi, i’m curious, i would use regular salt, i’m not sure what to measure, I don’t want to over do it. I know that you said 1 teas of salt = 1 1/4 teaspoon of kosher..and it calls for 1/2 teas kosher…i’m too tired to figure this out. :-) Thanks so much

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61 karen toy May 31, 2014 at 7:38 am

Love the banana bread recipe!
I made it was so moist taste!
My kids loved it gone in one day!!
Thanks for the wonderful recipe
I give

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62 Adrienne Towns June 2, 2014 at 12:13 pm

I used this recipe this morning, but tweaked it a little. I used Splenda brown sugar instead of regular, almonds for the nuts, Smart Balance Lite instead of butter, and I added raisins. I also made it using a muffin tin with 6 large areas so that I could portion control the recipe. They turned out GREAT! With my substitutions and the different pan I had to cook them less time (45mins-50mins). I was able to calculate the calories and nutrients using the website you gave below (mine are 370 calories, 11 g of fat for one large muffin). Thank you so much for your recipe!

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63 Graciela June 3, 2014 at 3:30 am

Baked your banana bread last night…it came out delicious. So simple. Leaving it to cool does make a difference. So moist and tasty! Thanks for the recipe.

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64 Cn June 3, 2014 at 9:12 pm

In the oven now :-)

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65 Zak June 19, 2014 at 3:48 pm

Made this yesterday for my wife and I. It came out amazing and even tasted better than the way my mom made it growing up. I took a picture to prove it. Link below!

http://imgur.com/Saauy8n

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66 Joanne June 20, 2014 at 11:56 am

Hi Zak, We’re so glad the banana bread turned out for you! Great photo!

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67 Linda June 26, 2014 at 6:41 am

Can you explain what you mean by cooking with a double cooking sheet…do you just put the loaf pan on top of a cookie sheet…thanks

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68 Joanne August 8, 2014 at 11:28 am

It isn’t absolutely necessary, but by placing one cookie sheet inside the other then adding the banana loaf pan on top, the bottom of the loaf bakes and browns more evenly. You can use one sheet or just add the loaf pan to the oven rack, if you like. It just a little fail-safe we like adding when making quick breads that we learned from Dorie Greenspan (a baking genius).

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69 Seaenna June 30, 2014 at 10:04 am

My 9 year old daughter made this recipe last night. It was easy to make and tasted AMAZING! Truly this is the simplest and best tasting banana bread recipe ever.

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70 Diane July 1, 2014 at 4:25 pm

Could you use salted butter instead of unsalted butter? (Not having unsalted on hand). How would you adjust the salt amount (using regular table salt) and salted butter instead of unsalted butter?
Thanxxx you in advance!!
No I haven’t made it yet but really looking forward to making it!! :-))

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71 Joanne August 8, 2014 at 11:20 am

Salted butter will work. We’d probably halve the salt called for in the recipe. If you’re worried, though, you could completely omit it.

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72 annie July 2, 2014 at 7:04 am

Sounds wonderful but you don’t put the temperature for the oven.

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73 Joanne August 7, 2014 at 1:30 pm

We provide the temperature in the recipe box — it is 350F.

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74 Hazel July 3, 2014 at 2:13 am

Hi Joanne,
This recipe looks great, but I have a question. Most recipes for banana bread call for some kind of milk, usually buttermilk. I always substitute my soy milk or coconut milk because we’re lactose intolerant, and it still comes out moist and delicious. So my question is: Why don’t you use milk in this recipe, and how does it stay moist with all the flour?

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75 Joanne August 7, 2014 at 1:29 pm

The bananas, butter and egg really keep things moist, promise :)

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76 jeannie July 18, 2014 at 2:11 pm

So we were getting ready to go out of town and had 3 very over-ripe bananas. I threw them in the freezer – peels and all. When we got home I defrosted them and they made a deliciously gooey banana puree. Used this recipe and it is fantastic!!

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77 Leah Fiander July 27, 2014 at 9:34 am

want to make this today. your receipe does not state temp of oven. I presume it’s 350 deg f. am I correct?

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78 Joanne July 31, 2014 at 11:23 am

Yep, 350F. It’s stated in the recipe at the end of the post. Hope you love it!

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79 ella c August 6, 2014 at 4:31 pm

I’m 13 years old and I love baking. I looked up some recipes and I to make this one. It was to die for! Everyone in my family loved it and I couldn’t stop eating it!! It was so much fun to make. Thank you very much for posting this recipe. I will be making this very often. Thanks again!!

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80 Joanne August 7, 2014 at 12:23 pm

So glad you loved the recipe! Oh, and you are totally awesome for baking at 13 :)

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81 ea August 6, 2014 at 9:16 pm

I tried your recipe and it was awesome, so easy to make and most delicious. Two days later I made it again. I am hooked !!

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