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
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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