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Easy Old Fashioned Banana Bread

A comforting and nostalgic banana bread recipe, perfect for any occasion, made with ripe bananas and simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a nuttier, healthy option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional — toast whole cinnamon sticks and grind for more depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Use coconut oil for a dairy-free twist.
  • 3/4 cup light brown sugar, packed Honey or maple syrup can replace half the sugar for a different sweetness profile.
  • 2 large eggs, room temperature Use flax eggs for vegan bakes.
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas, mashed (about 1 1/2 cups) The riper, the sweeter and more banana-forward the loaf.
  • 1/2 cup plain yogurt or sour cream Adds tender crumb; use Greek yogurt for tang.
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans Omit for nut-free or fold in chocolate chips for a treat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk melted butter with brown sugar until glossy.
  4. Add the eggs one at a time, whisking until the mixture is smooth and slightly fluffy. Stir in vanilla.
  5. Mash bananas in a separate bowl until mostly smooth with a few small lumps. Fold the mashed bananas and yogurt into the butter mixture until just combined.
  6. Gently fold the dry ingredients into the wet with a wooden spoon or spatula, stopping when streaks of flour disappear. Fold in nuts or chips if using.
  7. Spread batter into the prepared loaf pan, smoothing the top. Sprinkle extra chopped nuts or banana slices on top if desired.
Baking
  1. Bake for 55 to 65 minutes, until the loaf is golden and a toothpick in the center comes out with a few moist crumbs.
  2. Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

Serve warm slices with butter and honey for breakfast or thin slices alongside vanilla ice cream for dessert. Store at room temperature for 3 days, or in the fridge for up to 5 days.