This classic banana bread is soft, sweet, and made with pantry staples—perfect for using up ripe bananas 👇👇
Why I Love This Recipe
This is the kind of banana bread you make again and again. It’s cozy, moist, and totally fuss-free—no mixers, no fancy ingredients. Just real food and a loaf pan.
- Pantry-friendly – uses ripe bananas, brown sugar, and basic baking staples
- Perfect texture – soft and moist with a golden crust
- Optional add-ins – mix in chopped nuts or chocolate chips
- Freezer-friendly – slice and freeze for later
- Family favorite – great for breakfast, snacks, or gifting
If you love banana recipes, try my Banana Bread Muffins, Whole Wheat Banana Muffins, or Banana Oatmeal Muffins next.
Next up – Recipe ingredients are below 👇👇
Recipe Ingredients
Here’s everything you need to make this soft and sweet homemade banana bread:
- 3 mashed ripe bananas
- ½ cup water
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1⅔ cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup chopped nuts (optional)
Step-By-Step Instructions 👇👇
STEP 1: Preheat Oven
Preheat oven to 325°F. Grease a 9×5-inch loaf pan or line with parchment for easy removal.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: Mash Bananas
In a small bowl, mash 3 ripe bananas with a fork and stir in ½ cup water. Set aside.
STEP 3: Cream Butter and Sugar
In a large bowl, beat together ½ cup softened butter and 1 cup packed brown sugar until light and fluffy.
STEP 4: Add Eggs and Vanilla
Add 2 large eggs and 1 tsp vanilla extract. Mix well until smooth.
STEP 5: Mix in Dry Ingredients
Add 1⅔ cups all-purpose flour, ¼ tsp salt, 1 tsp baking soda, and 1 tsp baking powder. Stir until mostly combined.
STEP 6: Add Bananas and Optional Nuts
Pour in the banana mixture and stir until just combined. Fold in ½ cup chopped nuts if using.
STEP 7: Pour and Bake
Pour the batter into your prepared loaf pan. Smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Tip: Cover loosely with foil after 40 minutes to prevent the top from overbrowning.
STEP 8: Cool and Slice
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Tips
- Use very ripe bananas – the darker and spottier, the better.
- Cover with foil after 40 minutes – this keeps the top from getting too dark before the center is cooked.
- Let cool in the pan for 15 minutes – helps the loaf hold together before slicing.
- Freeze extra slices – wrap individually and freeze for easy grab-and-go snacks.
- Add-ins are flexible – try walnuts, pecans, or even mini chocolate chips.
Variations and Substitutions
- Swap brown sugar for coconut sugar for a slightly different sweetness.
- Use whole wheat flour for a heartier version.
- Add ½ tsp cinnamon or nutmeg for a cozy flavor boost.
- Chopped nuts are totally optional (we are allergic, so we don't use them). But you can use chopped walnuts, pecans, or slivered almonds.
Make Mini Loaves or Muffins
This is a great option if you want grab-and-go snacks or faster bake time!
- Divide the batter between two mini loaf pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- To make muffins, scoop the batter into a greased or lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 18–22 minutes.
How To Store
- Room Temp: Store banana bread in an airtight container for up to 3 days.
- Fridge: Keeps well refrigerated for up to 5 days.
- Freezer: Slice and freeze in a zip-top bag with parchment between slices for up to 2 months.
- To Serve: Let thaw at room temperature or microwave individual slices for 10–15 seconds.
FAQs
Yes—but they must be thawed first and the excess liquid drained before measuring.
It was likely underbaked. Make sure a toothpick comes out clean or with just a few moist crumbs before removing from the oven.
More Banana Recipes to Try
If you love baking with bananas, don’t miss these:
- Banana Bread Muffins – soft and simple
- Whole Wheat Banana Muffins – heartier but still sweet
- Banana Oatmeal Muffins – wholesome and freezer-friendly
- Blender Banana Oatmeal Pancakes – great for quick breakfasts
- Strawberry Banana Bread – a fruity twist on the classic
- Chickpea Flour Banana Bread – gluten-free and high-protein
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Classic Banana Bread
Ingredients
- 1 cup mashed ripe bananas - about 3 bananas
- ½ cup water
- ½ cup unsalted butter - softened
- 1 cup brown sugar - packed
- 2 large eggs
- 1 tsp vanilla extract
- 1⅔ cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup chopped nuts - optional
Instructions
- Preheat oven to 325°F and grease a 9×5-inch loaf pan.
- In a small bowl, mix mashed bananas with water. Set aside.
- In a large bowl, cream butter and brown sugar.
- Add eggs and vanilla, and mix until smooth.
- Add flour, salt, baking soda, and baking powder. Mix to combine.
- Stir in banana mixture and optional nuts.
- Pour into prepared pan. Bake 50–60 minutes, covering with foil after 40 mins.
- Cool 15 mins in pan, then transfer to rack to cool completely.
Recipe Notes:
- Use very ripe bananas for the best flavor.
- Cover with foil to prevent over-browning.
- Let the loaf cool before slicing.
- Freezer-friendly and great for meal prep.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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