Servings
Font
Back
5.0 from 3 votes

Old Fashioned Banana Bread

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 10 slices
Calories: 289 kcal
Course: Dessert , Breakfast , Snacks , Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
  3. 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.
  4. 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.
  5. Add the mashed bananas and mix until fully combined. The mixture may look slightly lumpy—this is normal!
  6. Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. Don’t overmix to keep the bread soft and moist.
  7. 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.
  8. 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.
  9. 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

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

% 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.