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Classic Banana Bread

Alright, friends, I have to start by saying: this banana bread is the real deal. Like, if banana bread had a crown, this one would be the reigning champ. It’s incredibly moist, packed with banana flavor, and has just the right hint of sweetness that makes you want to slice after slice with a cup of coffee (or three). Plus, it’s super forgiving, so even if your bananas are a little too ripe or your measuring isn’t perfect, you’re still going to get a loaf that smells like a warm hug straight out of the oven. I can’t wait to share the step-by-step with you because once you nail this, you’ll understand why banana bread always feels like a little celebration in your kitchen.

Quick Facts

Yield: Serves 8–10
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Main Dish:

1 cup mashed very ripe bananas (about 2–3 bananas)
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Optional: 1/2 cup chopped walnuts or chocolate chips

How I Make It

Step 1:

First off, preheat your oven to 350°F. Grab a loaf pan and generously grease it or line it with parchment paper—this helps the bread slide out easily later. In a large bowl, mix together the melted butter and sugar until they come together smooth and shiny.

Step 2:

Now, crack in the eggs one at a time, beating well after each addition for a silky texture. Stir in the vanilla extract and then fold in the mashed bananas—this is where the magic starts really coming through with that gorgeous natural sweetness and moisture.

Step 3:

In a separate bowl, whisk together the flour, baking soda, and salt. Then slowly fold this dry mix into your banana batter, being careful not to overmix. A few lumps are completely fine—it’s actually better to keep it light and tender.

Step 4:

If you want to add nuts or chocolate chips, now’s the time. Fold them gently into the batter so they’re evenly spread out but haven’t sunk to the bottom.

Step 5:

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for about 55 to 65 minutes. To check doneness, stick a toothpick in the center—if it comes out clean or with just a few moist crumbs, you’re good.

Step 6:

Once baked, let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. This cooling helps it set perfectly for slicing. Then, cut a thick slice, maybe slather on some butter, and dive in!

Variations & Tips

Add a teaspoon of cinnamon or nutmeg for a warm spice twist.
Swap half the flour for whole wheat for a nuttier flavor and extra fiber.
For extra moistness, mix in 1/4 cup Greek yogurt or sour cream.
Use brown sugar instead of granulated for a deeper caramel flavor.
If your bananas aren’t super ripe, add an extra 1/4 cup mashed banana or a tablespoon of honey.
Toast your nuts before adding for a richer crunch.

How I Like to Serve It

This banana bread is perfect anytime—warm from the oven for breakfast, toasted with peanut butter for an afternoon snack, or sliced and served alongside your tea for a cozy gathering. In cooler months, a smear of cream cheese frosting turns it into a decadent treat, while summer mornings call for fresh berries on top to brighten the flavors.

Notes

Store airtight at room temperature for up to 3 days; it freezes beautifully for up to 3 months.
To reheat, pop a slice in the toaster or microwave for 15 seconds for that fresh-baked feel.

Closing: This banana bread recipe always feels like a win because it’s simple, forgiving, and endlessly delicious—a true kitchen classic you’ll come back to again and again.

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