This Classic Banana Bread Recipe is a soft and moist dessert bread with chopped nuts in each bite.
Use up those ripe bananas in this easy banana bread recipe with nuts or make it extra sweet with my Chocolate Chip Banana Bread recipe.
I’m always so happy whenever I have ripe bananas because it means I can make some of my famous Banana Bread!
This bread never lasts long around my house, so you know it’s a special treat.
Classic Banana Bread Recipe
What makes this recipe so classic? Well, this recipe has been around for years!
The delicious banana flavor really shines in each and every bite. It’s soft, moist, and has the perfect added texture of chopped walnut or pecans (totally optional).
Here’s the basic list of ingredients you’ll need in order to make this Classic Banana Bread Recipe. As always, you can find the full printable recipe located in the recipe card below.
- Bananas – the more ripe the better!
- Butter – use unsalted
- Baking Soda
- All Purpose Flour
- Nuts – these are optional, but highly recommended
This Banana Bread is so easy that even my 12 year old will make it when she finds there are ripe bananas leftover.
How To Make Classic Banana Bread
Here’s the best part about this easy banana bread recipe – it’s all mixed up in just ONE BOWL!
MASH BANANA Use a fork to mash your banana and mix in the melted butter until it’s all smooth.
ADD FLOUR AND EGG Next, add in the remaining ingredients (except the nuts) and stir to combine. All you need is the fork to mix it up!
FOLD IN NUTS Finally, once the batter is combined, fold in the chopped nuts (if using) and then pour the batter into a prepared loaf pan.
How Long To Bake Banana Bread?
Banana bread can take around 50 to 60 minutes to bake at 350 degrees F.
The batter is thick and the banana bread is meant to be dense, yet moist and tender.
PRO TIP: Be sure to check with a toothpick inserted in the center to ensure that it is finished baking. The toothpick should come out clean with no crumbs left on it.
Does Banana Bread Have Nuts?
Most classic banana bread recipes contain nuts, like walnuts or pecans, but they can very easily be left out if desired.
I love the added texture of chopped nuts to my banana bread, so this recipe does have nuts in it.
Can Bananas Be Too Ripe?
As long as they are not moldy, really ripe bananas are good for banana bread.
In fact, the more ripe the better!
You’re looking for banana peels that are really dark brown/black. The peels should be very thin as well.
When the bananas are super ripe, they are more sweet, giving your banana bread a delicious flavor.
How To Store Banana Bread
Banana bread can easily be made ahead of time and stored in the fridge for up to 7 days, or wrapped tightly and frozen for up to 3 months.
After frozen banana bread has been defrosted it might not be as moist as it was when it originally baked, but it should still be tasty.
More Banana Bread Recipes
Ready to take your banana bread to the next level? I have a slew of delicious banana bread recipes that are sure to please…
- Chocolate Zucchini Banana Bread
- Cranberry Banana Bread
- Banana Cake with Cream Cheese Frosting
- Chocolate Chip Banana Bread Muffins
I can’t wait for you to give this tasty Classic Banana Bread Recipe a try! Let me know what you think in the comments below!
Classic Banana Bread Recipe
- 3 medium bananas, about 1 cup mashed
- ⅓ cup unsalted butter, melted
- ½ cup sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups all purpose flour
- ¾ cup walnuts or pecans, chopped
- Preheat oven to 350 degrees F. Spray an 8"x5" (or similar size) loaf pan with baking spray (the kind with flour in it) and set it aside.
- In a large bowl, use a sturdy fork to mash the bananas until completely smooth. Stir in the melted butter.
- Add in the sugar, egg, vanilla, baking soda, salt and flour and then stir with fork until the batter is thick and combined. Don't over mix, some lumps are ok. Fold in the chopped nuts and then scoop/pour the batter into the prepared loaf pan.
- Bake the banana bread for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 10 minutes before removing and cool completely on wire rack. Slice and enjoy!
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Gloria J Boyd
I make this recipe exactly as it says but my bread always comes out dry.how can I make it moist.
tastes good but too dry.