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    Home » Desserts

    Classic Banana Bread

    Published: Nov 1, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Jump to Video Print Recipe

    A Classic Banana Bread that is moist and tender using very ripe bananas. This recipe is forgiving with plenty of substitutions and does not require a mixer!

    If you like bananas, you may also like Turon with Langka (Banana Spring Rolls).

    Classic banana bread in a loaf pan.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Watch how I make it here
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments
    A cross section of banana bread on parchment paper.

    Ingredients you’ll need

    Individual ingredients for Classic Banana Bread

    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 add sweetness, moisture, and flavor for the best banana bread.
    • Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. 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.
    • Turbinado sugar: An optional ingredient, but adds texture and a slight crunch. 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

    Prep and organize

    • Position a rack in the middle of the oven and preheat it to 350° F (177° C).
    • Grease an 8½ x 4½-inch loaf pan and line it with parchment paper with two opposite sides that overhang.
    • Measure the ingredients accurately. Use a kitchen scale, if available.
    • Bring the eggs to room temperature.


    (1)Combine ¼ cup milk and 1 teaspoon vinegar in a bowl. Let it sit for 5 to 10 minutes until thick and curdled.

    Scooping the thick and curdled milk with a spoon.

    (2)Prepare the dry ingredients by mixing 1¾ cups flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt (use half for table salt) in a medium bowl. Set aside. (3)In a large bowl, mash 3 to 4 overripe bananas with a fork.

    Mixing the dry ingredients with a whisk. Mashing bananas with a fork in a separate bowl.

    (4)Add ¾ cup brown sugar, 2 eggs, ½ cup oil, 1 teaspoon vanilla, and clabbered milk (milk+vinegar mixture). Whisk until combined.

    Mixing the wet ingredients in a large bowl.

    (5)Add dry ingredients to the wet ingredients. With a rubber spatula, mix until just combined or no more flour is visible. Do not overmix. If you're adding extras, fold them in at this point.

    Adding dry ingredients to the wet ingredients.

    (6)Pour the batter into the pan and smooth it out.

    Pouring batter into the loaf pan.

    (7)Sprinkle a good amount of turbinado sugar on top.

    Sprinkling turbinado sugar on top of the batter in the loaf pan.

    (8)Bake for 55 to 60 minutes until the top is browned and slightly domed with the inside peeking through. When you insert a toothpick or thin-bladed knife in the center, it should come out with a few crumbs.

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

    Let it cool for 15 minutes in the pan. Enjoy it warm with some butter.

    Sliced loaf of Classic Banana Bread

    Frequently asked questions

    What makes a good banana bread?

    Banana ripeness is a crucial factor to consider. Overripe bananas make the best banana bread, with mostly brown or black peel and a soft and squishy inside. Buttermilk makes them tender and lighter.

    How do I ripen bananas faster?

    Store bananas in a paper bag in a warm area of your kitchen. The ethylene gas they emit is contained, speeding up the ripening process. You can also freeze your overripe bananas and have them available when ready to bake.

    Can I freeze banana bread?

    Absolutely! You can freeze it for up to 3 months. Wrap it completely to preserve its flavor and texture. Let it thaw in the fridge or on the counter for a few hours without unwrapping.

    What size pan do I use?

    I used a standard 8 ½ x 4 ½-inch metal loaf pan. You can use a larger loaf pan, like a 9x5-inch; the top will be flat and baking time will be reduced. A glass pan will take longer to bake.

    Watch how I make it here

    Other dessert recipes you may like

    • red velvet cupcakes
      Red Velvet Cupcakes
    • Salted caramel pretzel brownies on a parchment paper.
      Salted Caramel Pretzel Brownies From Brownie Mix
    • Brookie bars on a parchment paper
      Brookie Bars from Brownie Mix
    • S'mores brownies on a parchment paper
      S'mores Brownies 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 that is moist and tender using very ripe bananas.
    5 from 5 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-inch loaf pan
    • Mixing bowls
    • Whisk
    • Rubber spatula

    Ingredients

    • ¼ cup milk (see note)
    • 1 teaspoon vinegar
    • 1¾ cups all-purpose flour (see note)
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt use half for table salt
    • 1½ cups mashed bananas 3-4 overripe bananas
    • ¾ cup brown sugar light or dark
    • 2 eggs at room temperature
    • ½ cup oil (see note)
    • 1 teaspoon vanilla
    • 4 teaspoons Turbinado sugar (see note)
    US Customary - Metric

    Instructions

    • Combine milk and vinegar in a bowl. Let it sit for 5 to 10 minutes until thick and curdled.
    • Prepare the dry ingredients by mixing flour, baking soda, and salt in a medium bowl. Set it aside.
    • In a large bowl, mash bananas with a fork.
    • Add brown sugar, eggs, oil, vanilla, and clabbered milk (milk+vinegar mixture). Whisk until combined.
    • Add dry ingredients to the wet ingredients. With a rubber spatula, mix until just combined or no more flour is visible. Do not overmix. If you're adding extras, fold them in at this point.
    • Pour the batter into the pan and smooth it out.
    • Sprinkle a good amount of turbinado sugar on top.
    • Bake in a preheated oven of 350° F (177° C) for 55 to 60 minutes until the top is browned and slightly domed with the inside peeking through. When you insert a toothpick or thin-bladed knife in the center, it should come out with a few crumbs.
    • Let it cool for 15 minutes in the pan. Enjoy it warm with some butter.

    Video

    Notes

    • Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. 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.
    • Turbinado sugar: An optional ingredient, but adds texture and a slight crunch. 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.

    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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    Reader Interactions

    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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