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Home » Desserts » Muffins & Sweet Breads » Classic Banana Bread

Classic Banana Bread

By: Rosemary Published: April 15, 2020 Updated on: April 17, 2020

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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!

Table of Contents

  • Classic Banana Bread
  • How to make Banana Bread
  • Why use ripe bananas?
  • Can you add extras?
  • How to store it
  • How to freeze Banana Bread
      • Never Miss a Recipe!
  • Classic Banana Bread
    • Ingredients  1x2x3x
      • If you use unsalted butter then add 1/4 teaspoon of salt.
    • Instructions 
    • Nutrition

banana bread with 3 slices, a knife and butter in a white dishClassic Banana Bread

Classic 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. 

banana bread batter is in the loaf pan

Let cool before serving.

baked banana bread in loaf pan

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.

banana bread on a black board with 3 slices and butter

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!

banana bread with a slice and some butter on a black board

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    banana bread with a slice and some butter on a black board

    Classic Banana Bread

    Rosemary Molloy
    Classic Banana Bread a simple, easy, delicious sweet bread recipe for breakfast,snack or dessert. 
    4.86 from 7 votes
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    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 208 kcal

    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

      Calories: 208kcal
      Tried this recipe?Let us know how it was!

      banana bread with butter in a white dish

       

      Classic Banana Bread a simple, easy, delicious sweet bread recipe for breakfast,snack or dessert. Greek yogurt & brown sugar make it perfect.|anitalianinmykitchen.com

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        Breakfast, Desserts, fruit, Most Posts, Muffins & Sweet Breads

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        1. Barbara says

          October 2, 2020 at 3:35 am

          5 stars
          Best banana bread I have ever had! Simple recipe, not too sweet or heavy in calories. Will definitely make again!

          Reply
          • Rosemary says

            October 2, 2020 at 7:41 pm

            Thanks Barbara, glad you enjoyed it. Have a great weekend.

            Reply
        2. Cosmina Cozma says

          May 13, 2020 at 8:43 pm

          5 stars
          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~

          Reply
          • Rosemary says

            May 13, 2020 at 10:45 pm

            Hi Cosmina, thanks, so glad you dad enjoys it. Take care.

            Reply
        3. Alex says

          April 25, 2020 at 2:25 am

          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!

          Reply
        4. Ruzanna says

          September 8, 2019 at 1:32 pm

          5 stars
          Yummy!! Added walnuts in the mixture and ended off with chocolate chips on top ❤️

          Reply
        5. Laura says

          June 10, 2019 at 12:10 pm

          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?

          Reply
          • Rosemary says

            June 12, 2019 at 9:10 pm

            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.

            Reply
        6. Steve Kay says

          April 13, 2019 at 5:45 pm

          4 stars
          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.

          Reply
        7. Vicky & Ruth- May I Have That Recipe says

          November 10, 2015 at 3:38 am

          5 stars
          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!

          Reply
          • Rosemary says

            November 11, 2015 at 6:25 pm

            Hi Vicky and Ruth, me too, one of my favourite sweet breads.

            Reply
        8. Ann says

          November 6, 2015 at 2:54 pm

          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.

          Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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