Perfect Old-Fashioned Banana Bread – banana bread easy recipe
If you're anything like me, you probably have a couple of bananas turning spotty on the counter right now. Don’t toss them—they’re banana bread gold. I’ve made this recipe more times than I can count, usually when I'm trying to convince myself I’m being healthy because hey, there’s fruit in it.
This banana bread doesn’t pretend to be anything fancy. It’s moist, tender, and hits that sweet spot between cake and bread. The kind that fills your kitchen with the smell of warm cinnamon and memories of someone’s grandma. It’s the best kind of simple.
Whether you bake for stress relief or just because you want something sweet with your coffee, this one’s a keeper. You can even sneak in chocolate chips or switch up the flour—just don’t skip those ripe bananas. They’re doing the heavy lifting here.
Servings: 10 slices
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs, room temp
- 2 ⅓ cups mashed overripe bananas (about 4 bananas)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set it aside like a forgotten gym membership.
- In a separate bowl, beat the butter and brown sugar together until it's creamy and looks like you know what you’re doing.
- Crack in the eggs one at a time, mixing well after each. Stir in those glorious mashed bananas.
- Fold in the dry ingredients just until combined. No overmixing, unless you like your bread with the texture of a brick.
- Pour the batter into your prepared pan and smooth the top. Admire your work briefly.
- Bake for 60 minutes or until a toothpick poked in the center comes out clean (or with a few moist crumbs).
- Let it cool in the pan for 10 minutes before transferring it to a wire rack. Try not to burn your fingers grabbing a slice early.