This Classic Banana Bread recipe turns out perfect every time. It’s crisp on top, moist in the middle and perfectly sweetened throughout, with tons of banana flavor in every bite. Everyone goes bananas over it!
Who doesn’t love banana bread?! Having a great classic banana bread recipe to bake when you need it is a must! This is my go-to banana bread recipe when I’ve got several ripe bananas on the counter screaming to be baked with. It’s easy to stir together and comes out perfect every time.
With a crisp cinnamon sugary crust on top and a moist yet tender middle, it meets all the requirements of a great banana bread in both taste and texture. I love everything about this classic banana bread, but what I love most is the chunks of banana throughout and the cinnamon sugary crisp crust. Little touches that really come through when the loaf is baked.
When I’m mashing the bananas, I just barely mash them before stirring them into the batter. They’ll mash a little more as you whisk and stir the rest of the ingredients in. There’s just something about those little chunks of banana in each bite that makes this banana bread irresistible.
The cinnamon sugar sprinkle both in the pan and on top of the loaf creates this amazingly sweet and crisp crust to the banana bread as it bakes. And it holds up so nicely even after the loaf has cooled and begs to be enjoyed.
Of course, this banana bread usually doesn’t last very long in our house because we all love it so much, but if we can wait to enjoy it until the next day, I swear it tastes even better. Banana breads always taste better the next day when the natural sweetness and moisture of the bananas settles into the bread even more.
Whether you’re like me and bake a loaf of banana bread every week or just on occasion, you’ll love having this recipe because you can be rest assured it will meet, and quite possibly exceed, all your banana bread loving expectations.
I hope you enjoy this recipe as much as we do and find yourself baking it again and again!
xoxo,
Classic Banana Bread
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 mins
- Yield: 8-10 servings 1x
- Category: Breakfast
Description
This classic banana bread recipe turns out perfect every time. It’s crisp on top, moist in the middle and perfectly sweetened throughout, with tons of banana flavor in every bite. Everyone goes bananas over it!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1–1/2 cups barely mashed banana (about 4 medium bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons cinnamon sugar
Instructions
- Preheat oven to 350°F. Lightly grease an 8-inch x 4-inch loaf pan with non-stick cooking spray and sprinkle evenly with 1 tablespoon cinnamon sugar. Set aside.
- Place the butter in a large microwave-safe mixing bowl and melt in the microwave until just melted. Whisk in the sugar until smooth. Whisk in the beaten eggs until well incorporated. Add the vanilla and mashed banana and whisk until just combined.
- Gently stir in the flour, baking soda and cinnamon.
- Pour the batter evenly into the prepared loaf pan. Sprinkle the top evenly with the remaining 1 tablespoon cinnamon sugar.
- Bake for 60-65 minutes or until a knife or chopstick inserted in the center comes out clean. If the top of the bread is golden brown before the middle is completely baked through, tint the loaf pan with foil and continue to bake until the bread is cooked all the way through.
- Let the banana bread cool in the pan completely.
I have tried the recipe and is amazing every time. I am trying to use less sugar or substitute with coconut sugar , what recommendations would you have if using coconut sugar? Thanks
Hi! I’m so happy to hear you enjoy this recipe! You could definitely replace the white sugar with coconut sugar. The ratio is usually 1 for 1 (use 1 cup of coconut sugar for the 1 cup of granulated sugar). You could also reduce the granulated sugar in the recipe to 1/2 or 3/4 cup and see if it meets your desired sweetness. Hope this helps. Enjoy!
Have you made two loaves at the same time? What recommendations do you have for temp and timing? Thanks!
Hi! Yes, I keep the same temp and bake both loaves on the middle rack of the oven together. The baking time will increase by 5-10 minutes. I just watch them closely and tent them with foil if the tops are golden brown but the middle still needs more time to bake all the way through. Just continue baking until a toothpick or cake testing stick inserted in the center for each loaf comes out clean. Hope this helps. Enjoy!
Quick question… can this be made into muffins? What baking time would u recommend?
Hi Kelli! Yes, the batter bakes great into muffins! Just fill each muffin cup about 2/3 full and bake for about 25 minutes or until a toothpick inserted in the centers comes out clean. The tops of the muffins should be set and starting to turn golden brown. Enjoy!
This banana bread is so good! I especially love the crispy sugar crust. It is divine and my family loves it, too!
★★★★★
Hi, Can I use whole wheat flour? If yes what changes do I need to make. Thank you
Hi Soosa! Yes, you can definitely use some or all whole wheat flour in place of the all-purpose flour. There is not need to make any other adjustments since the batter has enough moisture in it to handle the extra denseness from the whole wheat flour. Hope this helps. Enjoy!
This is the best banana bread recipe!
★★★★★
Hi Maegan, can I use frozen bananas for this recipe? Thanks!
Hi Cathy! Yes, just be sure to thaw them completely and drain them of any juices before using them. Enjoy!
What do you mean by tinting the loaf pan with foil? 🙂
Hi Michele! If the top of the loaf looks done, but the center of the bread is not cooked all the way through, I suggest taking a piece of foil and carefully placing it over the top of the loaf so the top does not get burnt while the center continues to bake. Hope this helps. Enjoy!
I love this recipe!! Help me figure out what I’m doing wrong. I made it once and it turned out amazing. Went back to make it two more times with almond flour and it was awful. It was mushy and burnt on top. Now I’m going to attempt again with just regular flour.
★★★★★
Hi Vicki! It sounds like the almond flour doesn’t work well with this recipe. I haven’t tested it with almond flour so I couldn’t say for sure what adjustments would need to be made to bake it with success. Did it turn out great again when you used regular flour?
Hi! Do you think choc chips would be a nice addition?
Hi Elise! Absolutely, you can never go wrong with chocolate chips, especially in banana bread! Enjoy!
Hi!! Can I use a foil loaf pan for this and if so should I adjust the cook time? My ceramic loaf pan is 9×5
Hi Jennifer! Absolutely, you’ll just need to watch the baking time as it will bake a little faster. Start checking it often after it’s been baking for 45 minutes. Enjoy!
Hello! Can I substitute almond flour for the regular flour? If so, should I make any other modifications?
Hi Bindi! Yes, you can substitute with the same amount of almond flour, but I’d recommend adding an extra 1/4 teaspoon baking soda to accommodate for the heavier weight of the almond flour. Enjoy!
Can I use salted butter? Thats all we ever buy.
Hi Roberta! Absolutely, as long as you’re okay with the bread being a little less sweet to taste with the addition of salt. Enjoy!
Does this need to be refrigerated overnight?
Hi Lindsey! No, I usually just keep mine covered on the kitchen counter. Enjoy!
LOVE, LOVE THIS RECIPE! Best ever!
Should that be 1/2 cup (1 stick) butter or 1/2 pound (2 sticks) butter?
Thanks for catching that, Patricia! It should be 1 cup (2 sticks). Enjoy!
Can I use plant based butter?
Hi Angie! I’ve never baked with plant-based butter, but I’ve heard that some brands are great to bake with. I would recommend checking the packaging to see if baking is recommended with the brand you use. I hope it turns out just as great! Enjoy!
I loke this banana cake very much, and it’s easy to make
★★★★★