
This banana bread recipe transforms those spotty, overripe bananas into a deliciously moist treat that fills your home with an irresistible aroma. The deep banana flavor shines through in every bite, making this simple loaf a breakfast favorite and afternoon pick-me-up in our house.
I first created this recipe when my family moved into our new home, and it quickly became our Sunday morning tradition. Now, whenever bananas start browning on the counter, my kids get excited knowing banana bread is in their future.
Ingredients
- All purpose flour provides the perfect structure while keeping the bread tender
- Overripe bananas with dark spots deliver natural sweetness and intense banana flavor
- Brown sugar adds moisture and a subtle molasses undertone
- Melted butter creates richness and that melt in your mouth texture
- Eggs bind everything together while adding structure
- Vanilla extract enhances the banana flavor without overpowering
- Baking soda ensures proper rise and light texture
- Salt balances the sweetness and enhances flavor
- Cinnamon adds warm spice notes that complement bananas beautifully
- Optional nuts or chocolate chips for texture and flavor contrast
Step-by-Step Instructions
- Prepare Your Oven
- Preheat oven to 350°F and thoroughly grease your loaf pan, getting into all corners to ensure easy removal later. A light dusting of flour after greasing provides extra insurance against sticking.
- Mix Dry Ingredients
- Whisk together flour, baking soda, salt, and cinnamon until evenly distributed. This prevents any pockets of baking soda that could create bitter spots in your finished bread.
- Combine Wet Ingredients
- In a separate bowl, mash bananas until smooth but still with tiny chunks for texture. Mix in melted butter and brown sugar until well combined, then add eggs and vanilla, beating until the mixture appears slightly fluffy and well incorporated.
- Create The Batter
- Add the dry ingredients to wet ingredients gradually, folding with a spatula using gentle motions. Stop mixing as soon as no dry flour is visible. Overmixing develops gluten and creates a tough bread.
- Add Mix Ins
- If using nuts or chocolate chips, fold them in with just two or three strokes. This keeps them distributed evenly while maintaining a tender crumb.
- Bake To Perfection
- Pour batter into your prepared loaf pan, smoothing the top with your spatula. Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool Properly
- Allow bread to rest in the pan for exactly 10 minutes. This sets the structure while making it easier to remove. Then transfer to a wire rack to prevent the bottom from becoming soggy.

The cinnamon is truly my secret weapon in this recipe. My grandmother always added it to her banana bread, insisting it was what made people ask for seconds. Years later when I bake this with my daughter, we always pause to inhale that warm, spicy scent before adding it to the batter, continuing a little family tradition.
Make It Your Own
This banana bread can be easily customized to suit your taste preferences or dietary needs. Try adding a quarter cup of shredded coconut for tropical flavor, or swap half the all purpose flour for whole wheat to add nutty depth and extra nutrition. For a dairy free version, replace butter with equal amounts of coconut oil, which adds a subtle complementary flavor to the bananas.
Storage Tips
To maintain maximum moisture, cool your banana bread completely before storing. Wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 3 days. The flavor actually improves overnight as the banana notes deepen. For longer storage, slice the cooled bread, wrap individual pieces in plastic wrap, and freeze in a ziplock bag for up to 3 months. Thaw slices at room temperature or warm briefly in the microwave for that freshly baked taste.
Troubleshooting
If your bread consistently sinks in the middle, your bananas might be too large or too moist. Try using exactly one cup of mashed banana for perfect results every time. For bread that browns too quickly on top but remains undercooked inside, tent with aluminum foil halfway through baking time. And remember that the toothpick test is crucial banana bread can look done on the outside while still being gummy in the center.

Common Questions
- → How can I tell when my bananas are ripe enough for banana bread?
The best bananas for banana bread are overripe with dark spots or mostly black peels. They should be soft and sweet-smelling. The darker the peel, the sweeter and more flavorful your bread will be.
- → Can I freeze banana bread?
Yes! Banana bread freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap, then aluminum foil or place in a freezer bag. It will keep for up to 3 months. Thaw at room temperature before serving.
- → Why did my banana bread sink in the middle?
Sinking usually happens when the bread is underbaked, the oven temperature is too high, or there's too much leavening agent. Make sure to test doneness with a toothpick and check that your baking soda is fresh.
- → Can I substitute the all-purpose flour with something else?
Yes, you can use whole wheat flour (though the bread will be denser), a 1:1 gluten-free flour blend, or try a combination of flours. Just be aware that texture and rise may vary with substitutions.
- → What other mix-ins work well in banana bread?
Beyond nuts and chocolate chips, try dried fruits like cranberries or raisins, shredded coconut, peanut butter chips, toffee bits, or even a swirl of Nutella. Fresh blueberries or diced apples can also work beautifully.
- → How do I store banana bread to keep it fresh?
Store cooled banana bread in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Warming a slice briefly before serving refreshes the texture.