Classic Banana Bread Recipe

Got a few overripe bananas sitting on your counter?
Don’t toss them—turn them into pure comfort.

This classic banana bread transforms those spotty bananas into a warm, buttery loaf that fills your kitchen with the sweetest, coziest smell.

It’s simple, nostalgic, and completely fuss-free—no mixer needed, just one bowl and a fork.

Over the years, I’ve tried versions with nuts, chocolate, and spices, but this one always wins.
It’s tender, moist, perfectly sweet, and ready to make your house smell like home.

Bake it for breakfast, snack time, or just because.
Sometimes, the simplest things really are the best.

For the Banana Bread

Bananas – The riper, the better! Look for bananas that are deeply spotted and soft inside. They’ll give your bread a natural sweetness and moist texture.
Butter – Adds richness and flavor. You can use salted or unsalted butter, melted before mixing.
Baking Soda – Helps the bread rise and stay light. Make sure it’s fresh for the best results.
Salt – Just a pinch balances out the sweetness and enhances flavor.
Sugar – Use ¾ cup for the perfect sweetness, or adjust to taste. Brown sugar also works for a deeper, caramel-like flavor.
Egg – Binds everything together and adds moisture for a soft crumb.
Vanilla Extract – Brings out the warm, comforting flavor that makes banana bread so delicious.
All-Purpose Flour – The base of the loaf. Measure it carefully for a tender, not dense, texture.

Classic Banana Bread Recipe

This banana bread is simple, comforting, and requires no mixer—just a bowl and a fork. Cleanup couldn’t be easier!

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Classic Banana Bread Recipe

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Ingredients

2 to 3 medium very ripe bananas, peeled (about 1¼–1½ cups mashed)
⅓ cup (76 g) melted butter (unsalted or salted)
½ teaspoon baking soda
1 pinch salt
¾ cup (150 g) sugar
- Use ½ cup for a less sweet loaf, or 1 cup for extra sweetness
1 large egg, beaten
1 teaspoon vanilla extract
1½ cups (205 g) all-purpose flour

Instructions

1. Preheat the Oven

Set the oven to 350°F (175°C).
Butter or lightly grease an 8x4-inch loaf pan.

2. Mash the Bananas

In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.

3. Add the Butter

Stir the melted butter into the mashed bananas until fully combined.

4. Mix in the Rest

Add the baking soda and salt, then mix in the sugar, beaten egg, and vanilla extract.
Finally, fold in the flour until just combined. Don’t overmix.

5. Bake the Bread

Pour the batter into your prepared loaf pan.
Bake for 55–65 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean.
If the top browns too quickly while the center is still underdone, tent loosely with foil and continue baking until fully set.

6. Cool and Serve

Let the bread cool in the pan for a few minutes, then transfer to a rack to cool completely.
Slice with a bread knife for clean, even pieces.

Storage

Room temperature: up to 4 days (wrapped well)
Refrigerated: up to 5 days
Frozen: wrap tightly and store for longer-term keeping

Notes

Use an 8x4-inch loaf pan for best results. If using a larger pan:

8½x4½-inch: bake 47–57 minutes
9x5-inch: bake 45–55 minutes (will yield a flatter loaf)

Nutrition

Save

Why did my banana bread sink in the middle?
Usually it’s because the loaf was underbaked or had a bit too much moisture. Don’t worry — it happens to the best of us! Check it’s cooked through by inserting a skewer into the center; it should come out clean (a few crumbs are fine, wet batter isn’t).
The top’s brown but the center’s still gooey — help!
Ah yes, the classic banana bread dilemma. Just cover it loosely with foil and keep baking. This stops the top from burning while the inside finishes cooking through. Works like magic every time.
My banana bread doesn’t taste banana-y enough. Why?
If your bananas weren’t super ripe, that’s the culprit. You want them soft, spotty, and almost collapsing — that’s when they’re sweetest and most flavorful. Not there yet? Pop them (unpeeled) in the oven for 10 minutes at 300°F (150°C) to speed things up.
How do I know when it’s perfectly baked?
When the top is golden, the sides pull slightly from the pan, and a skewer comes out clean — you’re good to go! The house will smell so good, you’ll probably know it’s done before the timer even beeps.
Can I freeze banana bread?
Absolutely! Let it cool completely, then wrap it tightly in plastic wrap and foil. It freezes beautifully for up to 3 months. Thaw at room temperature or pop slices in the toaster for an instant cozy treat.

Welcome!

Welcome to The Cozy Weave! I’m a food lover, recipe developer, and home cook dedicated to creating comforting, wholesome, and delicious meals for every occasion. My goal is to make cooking simple, enjoyable, and family-friendly—because great food brings people together!