Name: Classic Banana Bread – Easy Banana Bread Recipe You’ll Bake Again and Again
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 2 eggs; 2 1/3 cups mashed overripe bananas

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Let me tell you—banana bread saved more than a few overripe bananas from a sad, mushy fate in our kitchen. This easy banana bread recipe is simple enough for a sleepy Sunday morning, but tasty enough to bring to a brunch and watch it disappear. It’s soft, not too sweet, and has the kind of tender crumb you only get when you mash your bananas just right. We’re talking golden edges, that irresistible aroma filling the house, and a warm slice slathered in butter that basically melts away your worries. Whether you’re sneaking in chocolate chips, tossing in walnuts, or keeping it classic, this banana bread never sticks around for long. Honestly, the hardest part is waiting for it to cool before slicing into it (yes, I always cheat and take a warm bite—don’t judge). You don’t need a mixer or anything fancy. Just a bowl, a whisk, and those neglected bananas sitting on the counter. If you’ve got thirty minutes to prep, you’ve got time to bake this beauty. Let’s do this—banana bread cravings don’t wait.

1) Key Takeaways
2) Easy Classic Banana Bread Recipe
3) Ingredients for Classic Banana Bread
4) How to Make Classic Banana Bread
5) Tips for Making Classic Banana Bread
6) Making Classic Banana Bread Ahead of Time
7) Storing Leftover Classic Banana Bread
10) Nutrition

1) Key Takeaways

This classic banana bread is soft, fluffy, and packed with real banana flavor.
Perfect for using up overripe bananas without needing any fancy tools or ingredients.
Only one bowl and a few pantry staples are needed—easy clean-up, no mess.
You can customize it with nuts, chocolate chips, or even a swirl of peanut butter.
The banana bread stays fresh for days and freezes beautifully for later snacking.

2) Easy Classic Banana Bread Recipe

I’ve lost count of how many times this easy banana bread recipe has rescued my kitchen from a banana graveyard. You know what I mean—those poor, freckled bananas that sit on the counter until they’re too far gone for cereal but just right for something golden, warm, and comforting.

This recipe delivers a moist and fluffy loaf that’s not overly sweet, making it just as perfect for breakfast as it is for an afternoon treat. We’re talking about a banana bread that practically begs for a pat of butter or a smear of cream cheese. You don’t need a mixer, you don’t need to pre-plan. Just a whisk, a bowl, and the will to make something better than banana mush.

Best part? This easy banana bread recipe doesn’t take much. The ingredients are simple and honest. No need to fancy it up unless you’re in the mood. And even then, a handful of walnuts or some chocolate chips will do the trick. Whether you want a classic loaf or your own little twist, this recipe’s got your back.

3) Ingredients for Classic Banana Bread

All-purpose flour: The base of our banana bread, it brings everything together with a soft, cake-like crumb. If you’re feeling adventurous, try swapping half for whole wheat flour. Adds a nutty touch.

Baking soda: This is our lift. It reacts with the bananas and makes the bread rise just enough. No dry bricks here, thank you very much.

Salt: Just a bit brings balance to the sweetness. Don’t skip it—it makes a quiet but important difference.

Unsalted butter: Softened butter adds richness and depth. It’s like the bassline of this banana bread—steady, warm, and always welcome.

Brown sugar: Brown sugar gives a subtle molasses note and a little extra moisture. If you’re out, you can use white sugar, but it won’t have that same cozy depth.

Eggs: They bind everything together and add structure. Room temperature is best, but I’ll be honest—mine usually go in straight from the fridge and it still works out.

Mashed overripe bananas: The star of the show. Make sure they’re soft and sweet—think mostly brown with spots. That’s when the magic happens.

4) How to Make Classic Banana Bread

Step 1. Preheat your oven to 350°F. Grease your 9×5-inch loaf pan. I use butter, but cooking spray works fine too.

Step 2. In a large bowl, whisk together flour, baking soda, and salt. This is your dry team—get them nice and friendly.

Step 3. In another bowl, cream the softened butter with brown sugar until it’s smooth. No need for a mixer, just a wooden spoon or whisk and some elbow grease.

Step 4. Beat in the eggs, one at a time, into the butter-sugar mix. Stir until it’s looking thick and glossy.

Step 5. Fold in your mashed bananas. It’ll look a bit curdled at this point—don’t panic. That’s just the bananas doing their thing.

Step 6. Slowly add the dry ingredients to the wet. Stir gently until just combined. Don’t overmix or your bread will be tough. Lumps are fine. Lumps are good.

Step 7. Pour the batter into the loaf pan. Smooth the top and maybe whisper a good-luck wish to it.

Step 8. Bake for 60 to 65 minutes. Your house will start to smell amazing around minute 40. Check with a toothpick—it should come out clean or with just a few crumbs.

5) Tips for Making Classic Banana Bread

First thing—don’t use underripe bananas. They’re stubborn and lack flavor. Overripe is the way. Think soft, speckled, borderline embarrassing bananas. That’s where the flavor lives.

Don’t skip creaming the butter and sugar. Even though we’re keeping this recipe low-fuss, that step adds fluff and makes the texture perfect. If you’re using a fork or whisk, give it a little time to get creamy.

Let the bread cool before slicing. I know, it smells too good. But if you slice it hot, the inside will go gummy. Give it 10 minutes in the pan, then cool completely on a wire rack. It’s worth the wait—I swear.

6) Making Classic Banana Bread Ahead of Time

Good news: this banana bread is a champion when made ahead. In fact, I’d argue it tastes even better on day two. The flavors settle, mingle, and deepen overnight.

If you’re prepping for the week, bake it on Sunday, wrap it up tight, and by Monday morning you’ve got breakfast—or at least a pretty good excuse for second breakfast.

For parties or family get-togethers, bake it the night before and store it in foil or an airtight container. Bonus tip: reheat slices in the microwave for 10 seconds for that just-baked warmth.

7) Storing Leftover Classic Banana Bread

If your banana bread survives past the first 24 hours, wrap it in foil or stash it in an airtight container. Leave it on the counter if you’ll eat it within 3 days. For longer storage, pop it in the fridge—it keeps for up to a week.

Want it to last longer? Freeze individual slices in freezer bags. They thaw quickly and are perfect for last-minute cravings or lazy Sunday breakfasts.

One more thing—don’t store it unwrapped on the counter. It’ll dry out fast and lose that soft, perfect texture we worked so hard for.

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9) Classic Banana Bread Recipe