Classic Homemade Banana Bread 4.8 ★

1 h 10 min | easy | vegetarian

Baked banana bread loaf with a deep golden, cracked top and dark browned sides, resting on a small white board on a marble countertop.

Published Mar 14, 2025

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

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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.

Close-up of a golden-brown banana bread loaf with a cracked top; one slice is cut and set in front to show the moist, speckled crumb, with a white cup and a banana blurred in the background.

How to Make Classic Homemade Banana Bread

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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.

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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.

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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.

Golden-brown homemade banana bread loaf with a cracked top, baked in a metal 9x5-inch loaf pan on a light countertop with a gray towel nearby.

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.

Three thick slices of homemade banana bread with a golden-brown crust and moist speckled crumb, fanned on a light speckled plate; two ripe bananas sit in the background on a white textured surface.

Tips

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	4	g
Total Fat	10	g
Carbohydrates	37	g
Dietary Fiber	1	g

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

Sliced loaf of homemade banana bread with a moist, speckled crumb and a crackled golden-brown top, shown on a marble surface with whole ripe bananas blurred in the background.

FAQ

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.8 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Martijn: I had thee ripe leftover bananas and remembered I wanted to make this recipe. It was very quick and easy to make. I had medium eggs so I used three instead of two. It came out slightly burnt on the sides but that's a regular issue with my oven. The family loved it! — 5 ★

Eunice: Glad it was an easy hit with your family. If your oven runs hot, tent the loaf or bake a few minutes less.
Leanna, Frisco: This was my very first time making banana bread and it turned out perfect! I really love the ease of this recipe! I highly recommend it to anyone who wants to make banana bread! — 5 ★

Eunice: So nice to hear it turned out perfectly, Leanna!
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.