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    Home » Desserts

    Classic Banana Bread

    Published: Jan 30, 2020 · Modified: Feb 6, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    A classic banana bread recipe that is so simple to make and forgiving where substitutions are possible. It is moist, soft, and so delicious. But first, you need very ripe bananas for the best flavor and texture.

    A loaf of banana bread in a parchment paper lined pan.
    Jump to:
    • Why you’ll love this recipe
    • What you’ll need
    • Ingredient notes and substitutions
    • How to make this recipe
    • Frequently asked questions and tips
    • The key takeaway
    • Watch how I make it here
    • More dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Why you’ll love this recipe

    • Bananas are the best! They are inexpensive, always available, and delicious! Eliminate waste by turning overripe bananas into this moist, delicious treat that everyone can enjoy.
    • So simple to make. The ingredients are mostly pantry staples, you can substitute or add ingredients, and best of all, you won't need an electric hand mixer or a stand mixer to make this recipe.
    • Keeps for days, freezable, and reheatable. You make it when you can and have it when you want it.
    Sliced loaf of banana bread.

    What you’ll need

    Ingredients include bananas, all-purpose flour, coconut oil, brown sugar, salt, milk, vinegar, eggs, baking soda, vanilla, and turbinado sugar.

    Ingredient notes and substitutions

    • Bananas: Use the ripest bananas only — those that have gone so soft and have plenty of brown or black spots on the peel. They make the best banana bread for its sweetness, moisture, and flavor.
    • Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. I use the same trick when I make Chocolate Cake Buttermilk makes baked goods tender and lighter. Sour cream and plain Greek yogurt (full-fat or reduced) work just as well.
    • All-purpose flour: You can substitute up to 50% with white whole wheat flour or make it gluten-free with almond flour.
    • Oil: I used melted coconut oil in this recipe. You can substitute 1:1 for other fats like canola oil, vegetable oil, or melted butter.
    • Brown sugar: The molasses in brown sugar add moisture and flavor. You can use light or dark brown sugar interchangeably.
    • Turbinado sugar: An optional ingredient, but adds texture and a slight crunch when sprinkled on top. You can also use (as a mix-in or topping) chopped nuts like walnuts or pecans, chocolate chips, raisins, or spices like cinnamon or nutmeg.

    How to make this recipe

    Note: Measure all ingredients correctly – use a kitchen scale if you have one. Make sure they are at room temperature, so they mix evenly. You can place the eggs in a bowl with warm tap water until no longer cool to the touch. It should take no longer than 15 minutes. If you are using sour cream or Greek yogurt instead, skip the first step of making the buttermilk.

    Make the buttermilk: (1)Stir the milk and vinegar together in a bowl. (2)Let it sit for 5-10 minutes until thick and curdled.

    1. Adding vinegar to a bowl of milk.  2. Scooping the thick and curdled milk with a spoon.

    Preheat the oven and prepare the pan: Position a rack in the middle of the oven and set it to 350° F. (3)Grease an 8½" x 4½" loaf pan with oil or cooking spray. (4)Line with parchment paper with two sides that overhang to take it out of the pan after baking easily.

    3.  Brushing the loaf pan with oil.  4.  Lining the loaf pan with parchment paper.

    Prepare the dry ingredients: (5)In a medium bowl, mix the flour, baking soda, and salt using a whisk.

    5. Mixing the dry ingredients in a yellow bowl with a whisk.

    Prepare the wet ingredients: (6)In a large bowl, place the bananas and mash with a fork. (7)Keep mashing until you get to your desired consistency.

    6. Starting to mash bananas with a fork in a red bowl. 7. Mashing bananas with a fork in a red bowl.

    (8)Add the brown sugar, eggs, oil, vanilla, and buttermilk. (9)Whisk until combined.

    8.  Starting to mix the wet ingredients together with a whisk in a red bowl. 9. Mixed wet ingredients using a whisk in a red bowl.

    Combine: (10)Add the dry ingredients to the wet ingredients. (11)Using a rubber spatula, mix until just combined with no more flour visible. Do not overmix. If you're adding mix-ins, this is the time to fold them in.

    10.  Adding the dry ingredients to the wet ingredients. 11. Stirring the batter with a spatula in a red bowl.

    Bake: (12)Pour the batter into the prepared pan and smooth the top. (13)Sprinkle a good amount of turbinado sugar (if using) on top.

    12.  Pouring batter into a parchment paper lined loaf pan.  13.  Sprinkling turbinado sugar on top of the batter in a parchment paper lined loaf pan.

    (14)Bake for 55-60 minutes until browned and slightly domed on top with the interior peeking through. Insert a toothpick or a small, thin-bladed knife in the center to check, it should come out with just a few crumbs and not wet with batter.

    14. Baked banana bread in a parchment paper lined loaf pan.

    Serve: Let it cool for 15 minutes before removing out from the pan and slicing. Slather on some butter and enjoy it warm.

    Store: Wrap leftover banana bread completely with plastic wrap and keep at room temperature for a few days or in the fridge for up to a week.  You can also freeze them for up to 3 months. Thaw without unwrapping in the refrigerator or leave it on the counter for a few hours. As an option, warm in the microwave before serving.

    A cross section of banana bread on a parchment paper.

    Frequently asked questions and tips

    How do I ripen bananas faster?

    Put them in a paper bag and keep them in a warm area in your kitchen. It concentrates the ethylene gas they emit, speeding up the ripening process. Bananas ripen so fast just sitting on a counter, so when you have overripe bananas, freeze them! It's always good to have them available when ready to bake.

    Can I freeze banana bread?

    Absolutely! You can freeze them whole or sliced. Wrap it twice with cling wrap then with foil or place it in a zip-top bag to make sure it is sealed tightly. It can last up to 3 months in the freezer.

    What size pan do I use?

    I used a standard 8 ½ x 4 ½-inch metal loaf pan, similar to a 9x5-inch. The difference may not seem much, but the latter is 15% bigger. You still can use the bigger pan; however, you won't get that domed top, and baking time may be less. As with any other loaf pans, if you are unsure, remember that the batter shouldn't be more than ⅔ full. Glass pans take longer to heat; ergo, it will take longer to bake.

    The key takeaway

    Banana ripeness is a crucial factor to consider when making banana bread. Bananas are overripe when the peel is nearly brown or black, and the inside is so soft and squishy – these make the best banana bread.

    Watch how I make it here

    More dessert recipes you may like

    • Turon with Langka (Banana Spring Rolls)
    • Cathedral Window Gelatin
    • Cheesecake Brownies from Brownie Mix
    • Brookie Bars from Brownie Mix
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    sliced loaf of banana bread

    Classic Banana Bread

    A classic banana bread recipe that is so simple to make and forgiving where substitutions are possible. It is moist, soft, and so delicious. But first, you need very ripe bananas for the best flavor and texture.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American, Filipino
    Prep Time: 10 minutes
    Bake Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 10 slices
    Calories: 287kcal
    Author: Nora Rey
    Cost: $2-$3

    Equipment

    • 8½" x 4½" loaf pan
    • Mixing bowls
    • Whisk
    • Rubber spatula

    Ingredients

    • ¼ cup milk
    • 1 teaspoon vinegar
    • 12 ounces (1½ cups) mashed bananas 3-4 overripe bananas
    • 8 ounces (1 ¾ cups) all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt use half for table salt
    • 5.25 ounces (¾ cup) brown sugar
    • 2 eggs at room temperature
    • ½ cup coconut, canola, or vegetable oil
    • 1 teaspoon vanilla
    • 4 teaspoons Turbinado sugar (optional)
    US Customary - Metric

    Instructions

    • Note: Measure all ingredients correctly – use a kitchen scale if you have one. Make sure they are at room temperature, so they mix evenly. You can place the eggs in a bowl with warm tap water until no longer cool to the touch. It should take no longer than 15 minutes. If you are using sour cream or Greek yogurt instead, skip the first step of making the buttermilk.
    • Make the buttermilk: Stir milk and vinegar together in a bowl and let it sit for 5-10 minutes until thick and curdled.
    • Preheat the oven and prepare the pan: Position a rack in the middle of the oven and set it to 350° F. Grease an 8½" x 4½" loaf pan with oil or cooking spray and line with parchment paper with two sides that overhang to take it out of the pan after baking easily.
    • Prepare the dry ingredients: In a medium bowl, mix the flour, baking soda, and salt using a whisk.
    • Prepare the wet ingredients: In a large bowl, mash the bananas with a fork. Add the brown sugar, eggs, oil, vanilla, and buttermilk. Whisk until combined
    • Combine: Add the dry ingredients to the wet ingredients. Using a rubber spatula, mix until just combined with no more flour visible. Do not overmix. If you're adding mix-ins, this is the time to fold them in.
    • Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle a good amount of turbinado sugar (if using) on top. Bake for 55-60 minutes until browned and slightly domed on top with the interior peeking through. Insert a toothpick or a small, thin-bladed knife in the center to check, it should come out with just a few crumbs and not wet with batter.
    • Serve: Let it cool for 15 minutes before removing out from the pan and slicing. Slather on some butter and enjoy it warm.
    • Store: Wrap leftover banana bread completely with plastic wrap and keep at room temperature for a few days or in the fridge for up to a week.  You can also freeze them for up to 3 months. Wrap it twice with cling wrap then with foil or place it in a zip-top bag to make sure it is sealed tightly. Thaw without unwrapping in the fridge or leave it on the counter for a few hours. As an option, warm in the microwave before serving.

    Video

    Notes

    • Bananas: Use the ripest bananas only — those that have gone so soft and have plenty of brown or black spots on the peel. They make the best banana bread for its sweetness, moisture, and flavor.  To ripen bananas faster, place them in a paper bag and keep them in a warm area in your kitchen. It concentrates the ethylene gas they emit.  Bananas ripen so fast just sitting on a counter, so when you have overripe bananas, freeze them! It's always good to have them available when ready to bake.
    • Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. Buttermilk makes baked goods tender and lighter. Sour cream and plain Greek yogurt (full-fat or reduced) work just as well.
    • All-purpose flour: You can substitute up to 50% with white whole wheat flour or make it gluten-free with almond flour.
    • Oil: I used melted coconut oil in this recipe. You can substitute 1:1 for other fats like canola oil, vegetable oil, or melted butter.
    • Brown sugar: The molasses in brown sugar add moisture and flavor. You can use light or dark brown sugar interchangeably.
    • Turbinado sugar: An optional ingredient, but adds texture and a slight crunch when sprinkled on top. You can also use (as a mix-in or topping) chopped nuts like walnuts or pecans, chocolate chips, raisins, or spices like cinnamon or nutmeg.
     
    Type of pan: I used a standard 8 ½ x 4 ½-inch metal loaf pan, similar to a 9x5-inch. The difference may not seem much, but the latter is 15% bigger. You still can use the bigger pan; however, you won't get that domed top, and baking time may be less. As with any other loaf pans, if you are unsure, remember that the batter shouldn't be more than ⅔ full. Glass pans take longer to heat; ergo, it will take longer to bake.

    Nutrition

    Calories: 287kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 246mgPotassium: 187mgFiber: 1gSugar: 21gVitamin A: 79IUVitamin C: 3mgCalcium: 30mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
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    Comments

    1. Bim

      September 15, 2021 at 7:20 pm

      5 stars
      Yummy! From now on I won’t throw away super ripe bananas anymore. Great for snacks and pot luck.

      Reply
    2. Corazon

      September 12, 2021 at 5:56 pm

      5 stars
      Everyone could use this classic and delicious recipe.. cuz who wants to waste over ripe bananas! ? 😄🍌🍌🍌

      Reply

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