Easy Homemade Banana Loaf – The Ultimate Classic Recipe

Fancy a slice of homemade banana bread right about now? I thought so. I decided to go with this recipe today as it’s one of those things you can pretty much always find in our home (or crumbles of it for that matter). My husband calls it the “mood fixer”. About twenty years ago I got hooked on this beauty by a good friend who jotted the recipe for me onto a piece of restaurant napkin after she got it from her mother in-law a few years earlier. Through the years I tweaked it to get it to “perfection status” and today I’m ready to share the goodness with you.

The key to making this delicious loaf is two very ripe bananas. The best is to leave them on your counter for a few days till they turn into spotty-brown, unappetizing pieces of fruit that you would probably want to bin and then use them with this recipe. (I know it sounds gross but oh-so delicious, I promise).

I only use brown sugar while baking and found that a bit of honey goes a long way too. It not only gives the right sweetness but it’s also super healthy. A pinch of salt is always a must and using unsalted butter makes the whole dough creamy and homey. One loaf lasts about 2 to 3 days in our home as you can keep it in the fridge. Sometimes we freeze pre-cut slices and then warm them up in the oven before eating them for breakfast with our favorite cup of coffee.

The cool part about this recipe is that if you are not a banana fan, you can replace it with apples, blueberries or any type of seasonal fruits. It will taste great as well. During summer dinner parties I like to serve it with a scoop of vanilla ice-cream, while in the winter we have it with a simple homemade custard.

It’s one of those easy-peasy recipes that will cheer you up after a long day at work or when you simply fancy something comforting. Hope you’ll try it and I’d love to know your thoughts.

Why You’ll Love This Recipe:

Ridiculously Moist & Flavorful: This banana bread is soft, perfectly sweet, and packed with rich banana flavor.
A Classic, No-Fuss Recipe: Simple ingredients, no complicated steps, and a fail-proof method.
Perfectly Balanced Sweetness: Not too sugary, just the right amount to let the natural banana flavor shine.
A Tried & Tested Family Favorite: This recipe has been passed down and perfected over the years—a true keeper!

What You Need to Know About Banana Bread:

Banana bread is one of those comforting, classic bakes that never goes out of style. Whether you call it banana loaf, banana cake, or just a good old-fashioned quick bread, the key to the best version lies in a few simple tricks:

• Overripe bananas = maximum flavor
• A good mix of wet and dry ingredients keeps it moist
• Baking it low and slow gives it a perfect crumb

This particular recipe has a little backstory—it was originally scribbled onto a restaurant napkin, passed down, and tweaked over the years. And now, it’s here for you to bake and love just as much as we do.

Ingredients You’ll Need:

For the Banana Bread:
Overripe bananas (mashed)
All-purpose flour
Baking powder
Baking soda
Salt
Butter (melted)
Sugar
Eggs
Vanilla extract
Milk

Optional Add-Ins:
Chopped walnuts or pecans
Dark chocolate chips
Cinnamon

Equipment You’ll Need:

Mixing Bowls

Whisk & Spatula

9×5-inch Loaf Pan

Oven

Cooling Rack

Important Cooking Tips:

Use Very Ripe Bananas: The darker, the better—black spots mean more natural sweetness and a stronger banana flavor.
Don’t Overmix the Batter: Stir until just combined—too much mixing = dense bread.
Check for Doneness the Right Way: Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done.
Let It Cool Before Slicing: This helps set the texture and makes slicing so much easier.
Add a Sprinkle of Sugar on Top: This creates a beautifully crisp, slightly caramelized crust.

Planning Ahead:

Make It the Night Before: The flavor actually gets better the next day as the ingredients settle.
Double the Recipe & Freeze a Loaf: Banana bread freezes beautifully, so you’ll always have some on hand.
Experiment with Mix-Ins: Try adding chopped nuts, chocolate chips, or a hint of cinnamon to mix things up.

Storing, Freezing, and Reheating:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps fresh for up to a week, but let it sit at room temp before eating.
Freezing: Wrap individual slices or a whole loaf in plastic wrap and freeze for up to 3 months.
Reheating: Warm slices in the microwave for 10-15 seconds or toast them for a little crunch.

FAQ:

Q: Can I use frozen bananas?
A: Yes! Thaw them completely and drain excess liquid before using.

Q: How do I make it extra moist?
A: Use super ripe bananas, and don’t skimp on the butter. You can also add a spoonful of sour cream for an extra boost.

Q: Can I make this dairy-free?
A: Absolutely! Swap butter for coconut oil or vegan butter, and use almond or oat milk instead of dairy milk.

Q: Why did my banana bread sink in the middle?
A: It was either underbaked or overmixed—next time, check with a toothpick before taking it out of the oven.

Q: Can I reduce the sugar?
A: Yes! Cut it down by ¼ cup for a less sweet version, or use honey or maple syrup as a natural alternative.

Substitutions and Allergies:

Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend.
Vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Nut-Free: Skip the nuts and use seeds (like sunflower or pumpkin) for crunch.

Beverage Pairings:

?Coffee: A classic latte or black coffee pairs perfectly with the banana flavor.
Chai Tea: The warm spices in chai really works wonders with the flavors of the bread.
Cold Brew: A smooth, slightly sweet cold brew is a great match too.

Homemade Banana Loaf

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• Author: Diana Mieczan
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 9 slices) 1x

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Description

Banana bread is a modern classic that transcends food fads and diets. This recipe has been developed over the course of 20 years and creates a loaf that is deliciously moist and flavorful, with the perfect amount of sweetness.

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Ingredients

Scale 1x2x3x

2 large eggs

2 cups (240 g) all-purpose flour

1½ cups (300 g) brown sugar

½ stick (4 tablespoons / 60 g) unsalted butter, melted

1 dash (1/16 teaspoon) salt

1 teaspoon baking soda

1 teaspoon baking powder

Seeds scraped from ? vanilla bean pod

4 teaspoons milk

1 tablespoon honey

2 large ripe bananas, mashed

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Instructions

Step 1: Preheat Oven

• Preheat your oven to 325°F (165°C).
• Butter and lightly flour a 4×8-inch loaf pan, or line with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

• In a large mixing bowl, whisk together eggs and brown sugar until smooth and creamy.
• Slowly pour in the melted butter and whisk to combine thoroughly.

Step 3: Combine Dry Ingredients

• Gradually add the flour into the egg-sugar mixture, stirring gently.
• Add baking powder, baking soda, salt, and vanilla seeds.
• Stir to evenly distribute all ingredients.

Step 4: Add Bananas and Remaining Ingredients

• Mix milk and honey into the batter until fully combined.
• Fold in mashed bananas gently, until just incorporated. Do not overmix.

Step 5: Bake

• Pour batter evenly into the prepared loaf pan.
• Bake for approximately 55–60 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 6: Cool and Serve

• Let banana bread cool in the pan for about 15 minutes.
• Remove carefully and let cool completely on a wire rack for another 15 minutes before slicing and serving.

Notes

• Ripe Bananas: Use very ripe bananas with lots of brown spots for best flavor and natural sweetness.
• Vanilla Alternative: If vanilla pods are unavailable, substitute with 1 teaspoon pure vanilla extract.
• Avoid Overmixing: Overmixing can lead to dense bread; mix ingredients just until combined.
• Cover: I like to use 2 paper or tinfoil baking sheets for my loaf pan. It prevents the sides and bottom of the loaf from burning. I also start off by covering the whole mixture with the foil for the first half an hour in the oven.

• Prep Time: 15 mins
• Cook Time: 1 hour
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 315
• Sugar: 26g
• Sodium: 245mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg

If you liked this, you’re going to love these banana recipes:

Baked Banana Oat Doughnuts

Salted Caramel and Banana Custard

Banana Cake with Caramel Mousse

Banana and Nutella Croissant Bake