There’s nothing quite like the aroma of freshly baked banana bread wafting through my kitchen. It brings back treasured memories of mornings spent with family, chatting over coffee and a slice of this delectable treat. The Best Ever Classic Banana Bread recipe is my go-to for those moments when you have overripe bananas that call out to be transformed into something luscious and comforting. With a super moist and tender texture, this banana bread is packed with sweet banana flavor that can soothe even the most hectic day. Trust me; after numerous attempts and a few failings in the kitchen, I’ve finally nailed down the perfect recipe that’s so easy to make, you won’t believe it!
Why You’ll Love This Recipe
- **Quick Prep:** This banana bread comes together in just 15 minutes, making it a snap for busy weeknights.
- **Decadent Flavor:** You’ll fall in love with the rich banana flavor complemented by hints of cinnamon.
- **No Mixer Required:** Just a bowl and a whisk are all you need—no fancy equipment needed!
- **Customizable:** Add in some walnuts or chocolate chips for an extra touch of yum!
Ingredients
For this glorious banana bread, you’ll need:
- All-purpose flour for structure
- Granulated sugar to enhance sweetness
- Light brown sugar for a hint of caramel flavor
- Baking soda for that delightful rise
- Ground cinnamon to warm every bite (optional but recommended!)
- Fine salt to elevate the sweetness
- Overripe bananas, mashed, for natural sweetness and moisture
- Plain yogurt or sour cream for extra tenderness
- Large eggs, lightly beaten, to bind it all together
- Unsalted butter, melted, for richness
- Vegetable oil for moisture and softness
- Vanilla extract to enhance flavor
- Coarsely chopped toasted walnuts or chocolate chips (optional) for a delightful crunch
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Ready to bake? Let’s get started! First, preheat your oven to 350°F, and generously grease a 9 by 5-inch loaf pan. This is an essential step, as we don’t want our beloved banana bread sticking to the pan!
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, cinnamon, and salt. These dry ingredients should be mixed well to ensure even flavor throughout the loaf.
Next, it’s time for the delicious wet ingredients! In a separate medium bowl, stir together the mashed bananas, yogurt (or sour cream), lightly beaten eggs, melted butter, vegetable oil, and vanilla extract. The smell of the ripe bananas and vanilla is nothing short of heavenly.
Now for the exciting part! Gently fold the wet ingredients into the dry ingredients until they are barely combined. This is where magic happens, so be gentle! Feel free to add in the walnuts or chocolate chips at this stage, folding them in carefully to ensure an even distribution. Remember, overmixing is a common pitfall that can lead to a dense banana bread, and we want ours to be light and fluffy!
Spread the batter into the prepared loaf pan and pop it into the oven. Bake for about 55 to 65 minutes, or until the loaf is golden brown, and a toothpick inserted into the center comes out clean. Pro tip: if you have a digital thermometer, aim for 200-205°F for a perfectly baked banana bread!
Once done, don’t rush! Cool the bread in the pan on a cooling rack for 15 minutes before carefully removing it to cool completely before slicing. Your patience will pay off with slices that are melt-in-your-mouth tender!
Pro Tips for Making the Recipe
- **Use overripe bananas:** The more ripe, the sweeter and more flavorful your banana bread will be! Aim for bananas with lots of brown spots.
- **Customize it:** Feel free to experiment by adding in peanut butter, coconut, or even dried fruits like cranberries for a fun twist!
- **Don’t skip the cooling step:** Leaving your banana bread to cool completely ensures a slice that holds together beautifully, so just resist the urge to dig in right away!
- **Store properly:** Wrap your banana bread tightly in plastic wrap or foil to keep it moist and fresh longer.
How to Serve
This banana bread is delicious on its own, but if you want to elevate your serving game, consider slathering on a touch of butter or cream cheese. It pairs remarkably well with a warm cup of coffee or tea, making it an ideal treat for a cozy morning or afternoon snack. If you’re feeling a little indulgent, a scoop of vanilla ice cream on the side is simply divine!
Make Ahead and Storage
If you’ve made too much (which I highly doubt, but just in case!), banana bread stores beautifully. Wrap it tightly in plastic wrap and keep it at room temperature for up to 2 days. Alternatively, if you want to prolong its life, you can freeze it! Just slice it before freezing, and it will last for about 3 months in the freezer—perfect for whenever a craving strikes! Simply let a slice thaw at room temperature or pop it in the microwave for a quick reheat.
Now that you’ve got this Best Ever Classic Banana Bread recipe in your arsenal, I hope you enjoy every delightful moment of baking and sharing it with loved ones. Happy baking! 🍌🍞
Best Ever Classic Banana Bread
Equipment
- 9 x 5-inch loaf pan
Ingredients
- 2 cups all-purpose flour (254 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams)
- ¾ tsp baking soda
- ½ tsp ground cinnamon (optional)
- ½ tsp fine salt
- 1 ½ cups mashed overripe bananas (340 grams, about 3 large bananas)
- ¼ cup plain yogurt or sour cream (60 grams)
- 2 large eggs lightly beaten
- 3 tbsp unsalted butter melted (42 grams)
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup coarsely chopped toasted walnuts or chocolate chips (optional, 142 grams)
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Whisk together flour, sugars, baking soda, cinnamon, and salt in a large bowl.
- In a medium bowl, mix bananas, yogurt, eggs, butter, oil, and vanilla.
- Fold wet ingredients into dry ingredients until just combined, then fold in walnuts or chocolate chips.
- Spread batter into the prepared pan and bake for 55-65 minutes.
- Cool in pan for 15 minutes before removing to finish cooling, then slice and serve.