This classic homemade banana bread recipe is always a family favorite snack or breakfast. The best way to use ripe bananas!
Classic banana bread is my favorite!
Homemade banana bread baking in the oven is one of my favorite smells.
Every time I find myself with a too ripe bananas, I get to decide which delicious recipe I want to make.
But my go to recipe when I just want a slice of comfort is this easy homemade classic banana bread.
Hot out of the oven with a pat of butter melting onto it?
So delicious, and it always disappears quickly in my house!
You can also make these into banana bread muffins which are also a favorite in our house.
Banana Bread Ingredients
- ripe mashed bananas
- unsalted butter
- vanilla extract
- all-purpose flour
- baking soda
How to make banana bread
First, preheat your oven to 350 degrees and grease a loaf pan in preparation.
Mash your bananas in a mixing bowl with a fork.
Step 1: Add the melted butter, sugar, eggs, vanilla extract, and mashed bananas to a large bowl and mix until combined.
I typically just use a whisk, but you can also do this with an electric handheld mixer.
Step 2: In a separate mixing bowl, whisk together the flour, salt, baking soda, and cinnamon.
Step 3: Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Tip: Be careful not to over mix the batter, as this will dry it out.
Step 4: Pour the banana bread batter into the greased loaf pan and bake for 40-50 minutes, until a toothpick inserted comes out clean.
Tip: Loaf pans can vary in size. Watch your banana bread closely to avoid burning it.
How long should banana bread sit in the pan before removing?
Step 5: Once it has finished baking, allow the banana bread to rest for 10 minutes in the pan, then remove onto a wire cooling rack.
The easiest way to do this is by running a knife along the edges, then flipping it upside down onto the wire rack.
After it’s out you can flip the bread to be bottom side down until is has finished cooling.
I love eating this bread warm with butter smeared on it.
But, it’s also delicious cold straight from the fridge.
Which is your favorite way to eat banana bread?
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Classic Banana Bread FAQs
Overripe bananas are both softer (making them easier to mash) and sweeter the more ripe that they are.
Store any leftover banana bread in an airtight container in the refrigerator for up to 3-4 days.
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Next time you are craving a simple homemade bread recipe, make this recipe!
- 1 cup extra ripe mashed banana (around 2-3 medium sized bananas)
- ⅓ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅔ cup sugar
- Preheat the oven to 350 degrees
- Grease a loaf pan with cooking spray
- Add the melted butter, sugar, eggs, vanilla extract, and mashed bananas to a large mixing bowl. Whisk to combine
- In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Do not over mix
- Pour the banana bread batter into the greased loaf pan and bake for 40-50 minutes, until a toothpick inserted comes out clean
- Rest for 10 minutes in the pan, then remove onto a wire cooling rack
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 247mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 4g