Classic Banana Bread, this is the perfect Banana recipes for all of those over ripe bananas. It makes the perfect snack or dessert bread. Not too sweet perfect anytime!
Classic Banana Bread
Classic Banana BreadClassic Banana Bread, one of the Italian’s favourites, just how he likes it, no crumb topping, no frosting, nothing fancy!
Lately I have been making desserts more to my liking, Toffee Caramel Cheesecake, then to his. So he asked me if I remembered that delicious banana bread I used to make? “Remember, just bananas, no fancy frosting or glaze! and look we even have some in the fruit bowl”? So I really had no excuse.
I have a husband who in the morning has a big mug of caffè latte and he dunks anything and pretty well everything in it. Believe me it took me ages to get used to that. Whenever I make Sweet Loaf Breads or Muffins and I hear splash, my next question is “Did you actually taste that”? And believe it or not he does, he even knows if it was too dry or too moist. Or so he says.
How to make Banana Bread
In a large bowl whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. In a medium bowl beat eggs and melted butter. Combine with the dry ingredients and beat until combined, then add the mashed bananas and beat until just combined. Don’t over beat.
Spoon into the prepared loaf pan and bake.
Let cool before serving.
Why use ripe bananas?
You are going to want to use fully ripe bananas or even over ripe bananas. I usually use bananas that are starting to turn black. Very ripe bananas are easier to mash, which means that they will incorporate easier into the recipe, they are also sweeter and they have more flavour.
Can you add extras?
Yes you can, the best additions are chopped dried fruit, such as prunes or apricots, dried berries, raisins or even some chocolate chips.
How to store it
The baked bread should be stored in an airtight bag or container, so it doesn’t dry out. Be sure to wrap it well. It will keep for four days at room temperature or you can store it in the fridge for a week.
How to freeze Banana Bread
The baked and completely cooled loaf should be wrapped well in plastic wrap then placed in a freezer safe bag or container. The bread will last up to four months in the freezer. Or you can freeze individual wrapped slices, stored separately or in a large freezer bag, and just remove a slice whenever you are craving banana bread.
This classic Banana Bread recipe is perfect on its own or if you are like me, a little butter doesn’t hurt. I have actually heard whispered behind my back “would you like some banana bread with that butter”? Enjoy!
Classic Banana Bread
Ingredients
- 1 3/4 cups flour (220 grams)
- 3/4 cup brown sugar (lightly packed) (135 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 pinch salt
- 2 large eggs (room temperature)
- 1/3 cup butter (melted & cooled)* (66 grams)
- 2 bananas mashed (very ripe or over ripe)
If you use unsalted butter then add 1/4 teaspoon of salt.
Instructions
- Pre-heat oven 350°. Grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl beat eggs and melted cooled butter. Add to dry ingredients and beat until combined, add mashed bananas and beat until just combined.
- Spoon into prepared loaf pan and bake for approximately 35-40 minutes or until toothpick comes clean. Let cool and serve. Enjoy!
Nutrition
Barbara says
Best banana bread I have ever had! Simple recipe, not too sweet or heavy in calories. Will definitely make again!
Rosemary says
Thanks Barbara, glad you enjoyed it. Have a great weekend.
Cosmina Cozma says
I made this multiple times already and my dad is always the biggest fan! He loves eating it in the morning with a cup of coffee~
Rosemary says
Hi Cosmina, thanks, so glad you dad enjoys it. Take care.
Alex says
I have not tried this yet, but the recipe I have been using calls for white sugar, I have been using half and half and that seems to work out nicely. Also using rice bran oil instead of vegetable oil.
I have been making the same one for many years so really looking forward to this one!
Ruzanna says
Yummy!! Added walnuts in the mixture and ended off with chocolate chips on top ❤️
Laura says
Hi Rosemary. I follow lots of your recipes but always get tripped up on the baking soda/baking powder question. I live in Italy and have access to either Lievito Pane degli Angeli or baking soda. Is there a general rule you follow when you’re using Italian supplies?
Rosemary says
Hi Laura, so in Italian baking soda is “Bicarbonato” so when a recipe calls for baking soda that’s what I use, but when it calls for baking powder I use “Lievito Pane degli Angeli” and then when I use yeast I use “Lievito di Birra – Mastro Fornaio”. Hope that helps.
Steve Kay says
Here is a trick from Alton Brown. When you have bananas that you have not eaten that are turning very ripe, put them in the freezer in the skin. When you are ready to make a banana bread, take the frozen bananas that you need out and let them thaw. You will only need an hour or two. When you are ready to use the bananas for the recipe, cut the stem off and squeeze the goo inside into the recipe, as if you are squeezing out an entire tube of toothpaste. This always works perfectly, and cuts down on the advanced planning you need to make a banana bread.
Vicky & Ruth- May I Have That Recipe says
A good classic banana bread recipe is always a great staple to have in the house! I love using over rip bananas to make banana bread!
Rosemary says
Hi Vicky and Ruth, me too, one of my favourite sweet breads.
Ann says
I’ve been making banana bread and muffins for my grandson for quite some time. I’ve tried a coupe of different recipes and not one called for brown sugar. This looks fantastic. Will definitely be making. Thank you.