Classic Homemade Banana Bread Recipe

Prep Time	Cook Time	Total Time
15 min	55 min	1 h 10 min

Prep Time

Cook Time

Total Time

15 min

55 min

1 h 10 min

Introduction

This classic homemade banana bread is moist, tender, and full of rich banana flavor in every slice.

It’s the perfect way to use up ripe bananas and makes a cozy breakfast, snack, or simple dessert.

A touch of cinnamon adds warm bakery-style flavor, and your kitchen will smell amazing while it bakes.

How to Make Classic Homemade Banana Bread

Prep mode (keeps screen awake)

Prepare the oven and loaf pan

Preheat your oven to 350°F.
Grease a 9x5 inch loaf pan, then line it with a parchment sling if you like.
Mash the bananas

Place the peeled ripe bananas in a large mixing bowl.
Mash them with a fork until mostly smooth, with a few small lumps.
Mix the wet ingredients

Pour the melted butter over the mashed bananas and whisk until combined.
Whisk in the sugar, then whisk in the eggs and vanilla until the mixture looks smooth and glossy.
Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
Bring the batter together

Sprinkle the dry ingredients over the wet mixture.
Gently fold with a spatula just until no dry flour streaks remain, being careful not to overmix.
Bake the banana bread

Scrape the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, until the top is deep golden and a toothpick comes out mostly clean.
Cool, slice, and serve

Let the loaf cool in the pan for 10 minutes.
Lift it out to a rack and cool completely before slicing, so the crumb sets and slices cleanly.

Substitutions

Unsalted butter -> melted refined coconut oil

Use the same amount of melted refined coconut oil instead of butter. It keeps the crumb moist and adds very mild sweetness.

Granulated sugar -> light brown sugar

Swap light brown sugar for granulated sugar, using the same amount by volume. The bread tastes slightly caramelized and stays extra tender and soft.

All-purpose flour -> half white whole wheat flour

Replace up to half the all-purpose flour with white whole wheat flour. The loaf feels heartier but still stays tender and moist.

Use very ripe bananas: Choose bananas with many brown spots and a strong banana smell. They mash easily and give the bread deep flavor and sweetness.
Do not overmix the batter: Stop folding as soon as you no longer see dry flour. Overmixing builds gluten and can make the loaf tough.
Check doneness in the center: Insert a toothpick in the very center of the loaf. A few moist crumbs are fine, but wet batter means more time.
Let the loaf cool fully: Cooling lets the crumb finish setting and makes cleaner slices. Warm bread can crumble and seem underbaked even when it is done.
Freeze slices for easy snacks: Slice the cooled loaf, then freeze the slices in a single layer. Reheat in a toaster for fast weekday treats.

Nutrition Facts ^*

Energy

256

kcal

Protein

Total Fat

Carbohydrates

Dietary Fiber

^* Approximate, per serving.
Data source: USDA FoodData Central.

Can I use frozen bananas for this bread?: Yes, frozen bananas work well. Thaw them completely, drain off any excess liquid, then mash and use as directed.
My banana bread sank in the middle. What went wrong?: Most often the loaf was slightly underbaked, so the center collapsed while cooling. Bake until the toothpick shows only a few moist crumbs.
Can I make this banana bread dairy free?: Yes, replace the melted butter with the same amount of neutral oil or melted refined coconut oil. The texture stays tender and moist.
How should I store leftovers and how long do they keep?: Store cooled slices in an airtight container at room temperature for up to three days. For longer storage, freeze for up to three months.

Serving Suggestions

This classic banana bread pairs beautifully with hot coffee or cold milk for a simple, cozy treat.

Add chocolate chips, toasted walnuts, or a sprinkle of coarse sugar on top for extra texture and flavor.

For brunch, serve thick slices with softened salted butter and fresh berries to balance the bread's sweetness.

Rated 4.8 ★ (out of 5) based on 4 reviews.
Would you like to add yours?

Dianne Bradley, San Diego, CA: Is there a bread machine version of this banana bread? — 5 ★

Eunice: Yes, add wet ingredients first, then dry, with baking soda last; use Quick Bread cycle. Check doneness early; some machines run hot, so remove when a toothpick comes out clean.
Stephanie, Sydney, Canada: This was such an easy recipe and the result was amazing! Im super impressed 🥰 I've tried a bunch of recipes and this is a winner! — 5 ★

Eunice: Happy to hear it, Stephanie!
Alice Myers, Los Angeles: Can someone please tell me if this banana bread can be made as muffins instead of a loaf? I’m usually rushing in the mornings, and a full loaf takes a while to bake and cool before slicing. I’d love to portion these out for grab and go breakfasts, and I’m not sure how much to adjust the bake time. Sounds wonderful! — 4 ★

Eunice: Yes, you can bake this as muffins, Alice! Fill a lined muffin tin about 2/3 full and bake at the same temperature for roughly 18 to 24 minutes, just until a toothpick comes out clean. Let them cool 10 minutes in the pan so they set up for easy grab-and-go.
Patricia, Cincinnati, OH: Nice! The loaf came out super moist with a lovely golden top, and the cinnamon added just the right warmth. I tossed in a handful of walnuts and it was gone fast! — 5 ★

Eunice: Happy to hear it, Patricia! If you want to repeat the cinnamon warmth, try whisking ½ to 1 tsp cinnamon into the dry ingredients, and the walnuts are a perfect add-in.