Description
This classic Old Fashioned Banana Bread recipe delivers a moist, flavorful loaf just like your grandmother used to make. Featuring ripe bananas, a hint of cinnamon, and optional nuts for crunch, it’s perfect for breakfast, snacks, or dessert. Easy to prepare and baked to golden perfection, this comforting bread will fill your kitchen with irresistible aroma and nostalgia.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/4 cup whole milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to ensure the banana bread doesn’t stick after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This helps create a tender texture in the bread.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully. Stir in the vanilla extract to add a warm, aromatic flavor to the batter.
- Mix Bananas and Milk: Add the mashed ripe bananas and whole milk to the wet ingredients. Mix thoroughly until combined to ensure moisture and natural sweetness are evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. This step ensures even distribution of leavening and spices throughout the bread.
- Fold Dry into Wet Mixture: Gently fold the dry ingredients into the banana mixture, stirring just until combined. Be careful not to overmix, as that can make the bread dense.
- Add Nuts (Optional): If using walnuts or pecans, fold them into the batter now to add crunch and nutty flavor.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula for an even bake.
- Bake the Bread: Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick in the center — it should come out clean or with just a few crumbs attached.
- Cool and Serve: Let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your classic homemade banana bread!
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- You can substitute whole milk with buttermilk or plant-based milk for slight variation in flavor and texture.
- For a nuttier texture, toast the nuts lightly before folding them in.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate to prolong freshness.
- Optional cinnamon adds warmth but can be omitted for a more traditional flavor.
