Traditional Banana Bread
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There’s something incredibly comforting about a warm slice of traditional banana bread, fresh out of the oven. The aroma fills the house, and suddenly, everything feels a little bit cozier.
Plus, it’s the best way I know of to use up those overripe bananas sitting on your counter. Yeah, I know you’ve got some, we all do—haha.
This post was originally published on April 20, 2017 and was improved and updated on June 22, 2024.
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Banana Bread Is Everyone’s Favorite, Right?
When I was a little girl, I always looked forward to the days my mom would bake banana bread. It was so soft and sweet; a real treat in our house. I think I liked licking the bowl almost as much as eating the actual bread. I’ve always been a batter/dough girl though.
When it comes to banana breads, I think I prefer this traditional banana bread the most. It’s so simple, and sweet, and just…wholesome. I love to slice off a piece with my coffee in the morning or steal the end chunk on my way to bed at night. Banana bread is totally my comfort food.
Let’s Talk About The Ingredients
One of the best things about this recipe is that it uses common ingredients you likely already have in your pantry and fridge, butter, sugar, eggs, vanilla extract, flour, and milk.
But the real star here is the bananas—the more ripe they are, the better. Overripe bananas are naturally sweeter and more flavorful, adding a deeper banana taste to the bread.
They also mash more easily, ensuring they blend smoothly into the batter, which contributes to the moist, tender texture we all love in a good banana bread. So, don’t ever toss those brown bananas my friend. I mean EVER!
How To Make This Traditional Banana Bread
- Preheat and Prep: Start by preheating your oven to 350°F (175°C) and line a 9″ loaf pan with parchment paper or spray with nonstick cooking spray.
- Mash Those Bananas: In a small bowl, mash the four bananas with a fork until they’re nice and smooth.
- Cream Butter and Sugar: In a separate large bowl, cream together the butter and sugar using an electric mixer on medium speed. Mix until well blended and light in color—this should take a couple of minutes or so.
- Add Wet Ingredients: Add the eggs, vanilla extract, and milk to the butter and sugar mixture. Continue mixing for another minute until the batter is smooth and everything is well incorporated.
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- Dry Ingredients: Add the flour, baking powder, baking soda, and sea salt to the bowl. Mix gently until just a few streaks of flour remain.
- Fold in the Bananas: Now, fold in the mashed bananas and mix until they are evenly incorporated into the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan. Bake at 350°F for 45-50 minutes. Depending on your oven and the size of your loaf pan, it might need up to 55 minutes.
- Cool and Enjoy: Cool the banana bread on a wire rack in the pan. Once it’s cool and set, remove it from the pan, slice, and enjoy.
Tip
If you’re using a Wilton mini four loaf pan for this recipe (as pictured), the loaves will bake in far less time. Start checking them around 30 minutes for doneness. You’ll know when the banana bread is done when a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
About That Crust
The thing I like the most about this banana bread recipe is the crust. This loaf comes out with the most perfect crispy crust, yet the bread is soft and spongy on the inside. It’s divine, really. It’s not overly sweet, but it’s sweet enough and has all of the banana goodness you’d expect from a traditional homemade banana bread.
There you have it—a simple, classic banana bread recipe that brings a bit of sweetness and nostalgia to your everyday. And I do suggest you have some banana bread each and every day. Happy baking, friends!
Traditional Banana Bread
Ingredients
- 4 overly ripe bananas (mashed, the more ripe the better)
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup milk (any kind, I used 2%)
- 2 cups flour (all-purpose)
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 degrees and line a 9" loaf pan with parchment paper or lightly spray with nonstick cooking spray.
- In a small bowl, mash the four bananas with a fork until fully mashed. Set aside.4 overly ripe bananas
- In a large bowl, cream butter and sugar together with an electric mixer on medium speed until well blended and light colored.1/2 cup unsalted butter, 1 1/2 cup sugar
- Add the eggs, vanilla extract, and milk and continue mixing for another minute, until the batter is smooth.2 eggs, 2 tsp vanilla extract, 1/4 cup milk
- Add the flour, baking powder, baking soda, and sea salt to the bowl and mix gently until only a few streaks of flour remain.2 cups flour, 1/2 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp sea salt
- Fold in the mashed bananas and mix well to incorporate them evenly.
- Pour batter into prepared loaf pan(s).
- Bake at 350 degrees for 45-50 minutes (the loaf may need up to 55 minutes, depending on the size of your pan and how thick the loaf is. If you're baking mini loaves as pictured, they will be done much sooner—start checking them at 30-35 minutes.)
- Cool banana bread on a wire rack in the pan for 20 minutes. Once the loaf is cool and set, remove it from the pan, slice, and enjoy.
- Store banana bread in an airtight container for 3-4 days or freeze for up to 3 months. Thaw before eating.
Notes
Nutrition
Tagged:
- Breads & Muffins
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- Fourth of July
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- Oven
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- Spring
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- Summer
Banana bread is my favorite homemade bread and this recipe is exactly what I was looking for. It has a great flavor and texture!
Oh mine too, Lisa! I think banana bread is also one of my favorites to bake because it super simple! Thank you so much!
Thank you so much for sharing your mother’s recipe. I don’t have a banana recipe of my own, and this one is so good, it’ll be it!
My pleasure! Old recipes are the best kind! 🙂
I had a bundle of over-ripe bananas in my kitchen and this banana bread was the best way to make use of them. Very tender, great recipe!
I’m so glad you enjoyed it, Emily! Thanks for the review, I greatly appreciate it!
Had a craving for banana bread, a family favorite. This recipe is as traditional as it gets. A winner!
It definitely is! Old recipes are my all-time favorite! 🙂
I just started eating banana bread as an adult and now I’m hooked on it! I love adding raisins and cinnamon walnuts all kinds of things to my banana bread. I don’t like my stuff overly sweet too..bananas when they’re really ripe are sweet enough? This recipe came out perfectly, it’s so pretty and brown LOL
Oh wow Gina! I’m glad to hear you got on the banana bread train finally—it’s the best! Mmm yes, cinnamon and nuts sound just delicious! I like to get creative with baking too. Thank you so much! 🙂