There’s something irresistibly comforting about a slice of old fashioned banana bread—warm from the oven, rich with the sweet aroma of ripe bananas and a hint of nostalgia. This timeless treat isn’t just a way to use up overripe fruit; it’s a cozy, homemade hug on a plate. Ready to rediscover why this classic recipe has stood the test of time? Keep reading!
| Servings: | 10 |
| Prep Time: | 10 minutes |
| Cook Time: | 55 minutes |
| Total Time: | 1 hour 5 minutes |
| Serving Size: | 1 slice |
Description
There is something timeless and comforting about a warm slice of old fashioned banana bread. It is the kind of recipe that brings you back to homemade Sunday brunches in Grandma’s kitchen or sleepy mornings when the only thing better than the smell of coffee is this moist banana loaf rising in the oven. With its deep golden crust and tender crumb, each bite is rich with natural banana sweetness, slightly nutty undertones, and just a hint of vanilla to round it all out.
This banana bread is the ultimate expression of simple home baking. The ripest bananas create a naturally sweet and creamy texture, while a touch of cinnamon adds warmth reminiscent of cozy fall afternoons. With its crackly top and soft center, it is the kind of baked good that begs to be eaten with a thick smear of butter, toasted lightly for breakfast, or simply sliced and enjoyed as a midday treat with a cup of hot coffee or cold milk.
Why You’ll Love This Recipe
Old fashioned banana bread is beloved for its simplicity and flexibility. It uses pantry staples and a few very ripe bananas, making it the perfect solution for those overripe fruit sitting on your counter. No electric mixer required — just a bowl, a spoon, and a little baking magic. This recipe is endlessly adaptable to your taste. You can stir in chopped nuts, chocolate chips, or even a swirl of peanut butter.
It is also wonderfully forgiving. Whether you are a seasoned baker or a first-timer, this loaf is hard to mess up. It stays moist for days, makes a thoughtful homemade gift, or becomes a freezer-friendly treat you can enjoy anytime. This is comfort food at its most delicious and satisfying.
Serving and Storage Tips
Once cooled, banana bread can be sliced and served plain, toasted with butter, or paired with cream cheese for an indulgent snack. Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate the wrapped loaf for up to a week. To reheat, microwave individual slices for about 15 seconds for a fresh-from-the-oven experience. Banana bread also freezes beautifully. Wrap the loaf or individual slices in aluminum foil or plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight at room temperature or reheat gently in the microwave or oven.
Ingredients
- 3 very ripe bananas mashed
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 stick unsalted butter melted
- 1 and 1 half cups all-purpose flour
- 1 teaspoon baking soda
- 1 half teaspoon salt
- 1 half teaspoon ground cinnamon
Equipment
- Large mixing bowl
- Medium mixing bowl
- 9 x 5 inch loaf pan
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Cooling rack
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 x 5 inch loaf pan or line it with parchment paper for easy removal later.
- Step 2: In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small chunks add great texture and character.
- Step 3: Crack in the eggs, pour in the granulated sugar, vanilla extract, and the melted butter. Whisk everything together until the mixture is smooth and slightly creamy.
- Step 4: In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Whisk to distribute the baking soda and spices evenly.
- Step 5: Add the dry mixture to the wet banana mixture. Fold gently with a rubber spatula until just combined. Avoid overmixing or your bread might come out dense.
- Step 6: Pour the batter into your prepared loaf pan. Use the spatula to smooth the top.
- Step 7: Bake in the center of the oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center — it should come out clean with just a few moist crumbs.
- Step 8: Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before slicing if you want clean, tender slices.
Nutrition per serving
| Calories | 230 |
| Protein | 3g |
| Carbohydrates | 33g |
| Fat | 9g |
| Sugar | 17g |
| Fiber | 1g |
| Sodium | 230mg |
Recipe Notes
For extra moist banana bread, use bananas that are nearly black on the outside. If you only have yellow ones, speed-ripen them by baking at 300 degrees for 15 minutes. Let cool before peeling.
FAQ
Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a one-to-one gluten-free flour mix. Make sure it contains xanthan gum or add one half teaspoon to help the texture hold together.
What is the best way to store leftover banana bread?
Wrap the cooled bread tightly in plastic wrap or place in an airtight container. It keeps on the counter for 3 to 4 days or in the fridge for a week. It also freezes well for up to 3 months.
What can I add to make this recipe extra special?
Try folding in one cup of chocolate chips, chopped walnuts, pecans, or even shredded coconut for added texture and flavor. You can also swirl in two tablespoons of peanut butter or Nutella before baking.
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