This Classic Banana Bread recipe turns out perfect every time. It’s moist in the middle and perfectly sweetened throughout, with tons of banana flavor in every bite. Everyone goes bananas over it!
Classic Banana Bread Recipe
With a slightly crisp top and a moist, tender middle, this Classic Banana Bread recipe 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. It’s easy to stir together and comes out perfect every time.
Irresistible Chunks of Banana
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.
Classic Banana Bread Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Bananas
- All-purpose flour
- Baking soda
Supplies:
- 9×5 inch loaf pan
- Nonstick cooking spray
- Whisk
How to Make Classic Banana Bread
- Preheat oven to 350°F. Lightly grease an 9-inch x 5-inch loaf pan with non-stick cooking spray. 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 and baking soda.
- Pour the batter evenly into the prepared loaf pan.
- 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.
How to Store Banana Bread
Store any leftovers in an airtight container at room temperature for up to five days or in the refrigerator for up to seven days.
To freeze, let the loaf cool completely and then wrap it in a layer of plastic wrap before then wrapping it in a layer of foil or placing in a freezer-safe plastic bag in the freezer for up to three months. Let defrost at room temperature for several hours.
More Delicious Banana Bread Varieties
- Strawberry Banana Bread: Unbelievably moist and perfectly sweet, my Strawberry Banana Bread is a delicious spin on your favorite classic banana bread. It’s so berry tasty!
- Cinnamon Swirled Banana Bread: Full of buttery cinnamon sugar throughout the moistest banana bread that’s out-of-this world delicious!
- Nutella Swirled Banana Bread: Moist banana bread swirled with everyone’s favorite Nutella spread. I can’t think of a better way to start the day!
- Whole Wheat Banana Oat Bread: Banana bread gets a nutritious boost in this delicious Whole Wheat Banana Oat Bread. Made with whole wheat flour, hearty oats, and sweet bananas baked into every bite!
- Healthy Chocolate Banana Bread: Super moist, Healthy Chocolate Banana Bread that’s made healthier with no oil, butter or granulated sugar. Chocolate lovers rejoice!
The Best Banana Bread Recipes
From classic banana bread to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!
If you make this Classic Banana Bread, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Classic Banana Bread
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 mins
- Yield: 8-10 servings
- Category: Breakfast
Description
This classic banana bread recipe turns out perfect every time. It’s 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 and 1/2 cups barely mashed banana (about 4 medium bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Lightly grease an 9-inch x 5-inch loaf pan with non-stick cooking spray. 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 and baking soda.
- Pour the batter evenly into the prepared loaf pan.
- 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!