Old-Fashioned Banana Bread: A Classic Banana Bread Recipe With Heart

Introduction

Let me paint you a picture: It’s Sunday morning, rain tapping on the window, and the kitchen smells like heaven. That’s Grandma’s banana bread in the oven — a golden loaf, bubbling with buttery goodness and sweet banana aroma. The kind of smell that hugs you before you even take a bite.

This isn’t some trendy, gluten-free, chia-seed version. No — we’re talking old-fashioned banana bread, the real deal. This homemade banana bread is comfort in loaf form. (Looking for a version that’s great for any time of day? Try my best banana bread for breakfast or snack — it’s a fan favorite.)

Now here’s the trick: overripe bananas. The browner, the better. When they’re soft, spotty, and smell like a smoothie gone wild — that’s banana bread gold. Trust me, this is key for getting that moist banana bread texture and rich flavor.

Why This Recipe Works

Pantry Simplicity

• You won’t need anything fancy. No mixer, no obscure flours.
  
• It’s a true easy banana bread recipe. Perfect for a last-minute baking craving.

Flavor That Hits Home

• Ripe bananas add deep, natural sweetness.
  
• Butter gives a richness oil just can’t match.
  
• Vanilla, a touch of salt — simple, but they sing together.

One Bowl, No Fuss

• This is a classic banana bread recipe that won’t trash your kitchen.
  
• Mix it all in one bowl. Clean-up? A breeze. (You’re welcome.)

Ingredients List

Step-by-Step Instructions

Here’s how we get that perfect loaf — golden on the outside, tender in the center.

Step 1: Preheat and Prep

• Oven set to 350°F. Always preheat — it matters.
  
• Grease your loaf pan (9×5 works best) or line it with parchment. Trust me, you’ll thank yourself later.

Step 2: Mash the Bananas

• Peel your bananas, toss them in the bowl.
  
• Mash them with a fork or potato masher. Go for smooth with a few little chunks — texture is flavor.

Step 3: Stir in the Melted Butter

• Pour in ½ cup melted butter. Stir it in till it’s glossy and rich-smelling. This is where the flavor base starts.

Step 4: Add Sugar, Egg, and Vanilla

• Add sugar, egg, and vanilla extract.
  
• Mix until it looks cohesive — not too runny, not too thick. Just right.

Step 5: Sprinkle Baking Soda and Salt

• Don’t dump! Sprinkle the baking soda and salt over the wet mix — that way, it distributes evenly.

Step 6: Fold in the Flour

• Add your flour, then fold — don’t stir aggressively.
  
• Overmixing = gluten = tough bread. You want tender crumb. Stop when you see the last bit of flour disappear.

Step 7: Pour and Bake

• Pour batter into your pan and smooth the top.
  
• Bake 50–60 minutes at 350°F.
  
• It’s done when a toothpick comes out with just a few moist crumbs.

Step 8: Cool It Down

• Let it cool in the pan for 10–15 minutes, then transfer to a rack.
  
• Don’t rush this. The crumb needs to set. Cut too early and it’ll fall apart.

Pro Tips

• Line the pan with parchment — easy removal, no sticking drama.
  
• Need ripe bananas fast? Bake them (skins on) at 300°F for 15 minutes.
  
• Don’t beat the batter. Just fold. This is where most people mess this up.
  
• For max moisture, use bananas with lots of brown spots — and melt the butter, don’t cream it.

Serving Suggestions & Variations

Flavor Upgrades:

• Walnuts or pecans: add crunch
  
• Chocolate chips: sweet upgrade — like in my super moist banana bread recipe with chocolate chips
  
• Cinnamon or nutmeg: warm spice dimension (if you love spice, you’ll go nuts for this classic cinnamon bread recipe)

What to Serve With:

• Butter, cream cheese, honey, yogurt
  
• Toasted slice + coffee = magic
  
• Or try something a little different like my easy cinnamon donut bread for sweet breakfast lovers

Storage Tips:

• Room temp: 3 days (wrapped well)
  
• Freezer: 3 months — yes, you can freeze old-fashioned banana bread
  
  • Wrap in plastic + foil or use a zip freezer bag

Frequently Asked Questions

Conclusion + Call to Action

There it is — your guide to the best banana bread you’ll ever bake. It’s not flashy, it’s not complicated, but it works. Every single time. This is the banana loaf that makes you feel like a kid again. The kind you wrap in foil and sneak slices of all week.

Now it’s your turn — grab those overripe bananas and get baking. Try it once, and you’ll be hooked. Leave your twist in the comments (nuts? chocolate? bourbon?). Want more old-fashioned baked goods like this? Follow me on Pinterest for even more cozy, crave-worthy recipes.

This is the banana bread I want to eat.

Old-Fashioned Banana Bread: A Classic Banana Bread Recipe With Heart

Print Recipe

A golden loaf of comforting, buttery banana bread, just like Grandma used to make. Rich in flavor with ripe bananas and pantry staples.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x
• Category: Baking
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 medium ripe bananas
• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar (or 3/4 cup if bananas are very sweet)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat oven to 350°F. Grease or line a 9×5 loaf pan with parchment paper.
2. Mash the bananas in a large bowl until mostly smooth with a few chunks.
3. Stir in the melted butter until combined and fragrant.
4. Add sugar, egg, and vanilla extract. Mix until the texture is cohesive.
5. Sprinkle baking soda and salt over the mixture and gently stir to incorporate.
6. Fold in the flour carefully until no dry streaks remain. Do not overmix.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 50–60 minutes, until a toothpick comes out with just a few moist crumbs.
9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Use overripe bananas with brown spots for best flavor and moisture. Don’t overmix the batter to keep the texture tender. Line pan with parchment for easy removal.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 18g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: banana bread, classic banana bread, homemade banana bread, old-fashioned banana bread