Old Fashioned Banana Bread
User Reviews
5.0
3 reviews
Excellent
Old Fashioned Banana Bread
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This easy banana bread recipe is soft, moist, and packed with rich banana flavor. Made with simple ingredients, a hint of cinnamon, and just the right amount of sweetness, it’s perfect for breakfast, snacks, or dessert. No mixer required, and it’s a great way to use up overripe bananas! Plus, this freezable banana bread stores well, making it a great make-ahead treat.
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Ingredients
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups mashed ripe banana about 4 medium bananas
Instructions
- Preheat your oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray. For easy removal, line it with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
- In a separate large bowl (or the bowl of a stand mixer), beat the butter, granulated sugar, and brown sugar together for 4-5 minutes until light and fluffy.
- Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed.
- Add the mashed bananas and mix until fully combined. The mixture may look slightly lumpy—this is normal!
- Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. Don’t overmix to keep the bread soft and moist.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes.
- Let the banana bread cool in the pan for 20 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely.
- Enjoy! Slice and serve warm or at room temperature.
Notes
- foil
- Bananas: The riper, the better! Use bananas with dark brown spots or black peels for the best sweetness and flavor.
- Mixing Tip: Avoid overmixing the batter—stir until just combined to keep the bread soft and tender.
- Customizations: Add chocolate chips, pecans, or walnuts for extra texture and flavor.
- Baking Tip: If the top browns too quickly, tent with foil during the last 15 minutes of baking.
- Storage: Store at room temperature for up to 3 days or in the fridge for up to a week in an airtight container.
- Freezing: This is a freezable banana bread! Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
289kcal
(14%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
62mg
(21%)
Sodium
232mg
(10%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
367IU
(7%)
Vitamin C
4mg
(4%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 289kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 232mg | 10% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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