Recipe – Classic Banana Bread

Some form of the Classic Banana Bread has been floating around the U.S. and Canada since at least 1896 and might reasonably be considered an American favorite quick-bread.  Also, it is an excellent way to use up some bananas, which may have gotten incredibly ripe before the family used them.

Banana Bread Ingredients

  • 3 large ripe bananas
  • 1 stick unsalted butter, softened
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon

Banana Bread Directions

  • Preheat oven to 325 degrees F.
  • Coat the loaf pans with butter and then line the loaf pans with parchment paper.
  • In a medium-size bowl, mashed all bananas until creamy; it is ok to leave some chunks in it for texture. Set aside.
  • In a different mixing bowl, mix together butter and sugar until smooth. Add in eggs, vanilla extract, mashed bananas, and milk continue mixing on low speed until combined. Set aside.
  • In a different mixing bowl, whisk together dry ingredients, then add to the banana mixture. Mix until JUST COMBINED. Do not overmix.
  • Bake for approximately 1 hour. Start checking by inserting a toothpick at the 1-hour mark.
  • The toothpick should be clean before you take the bread out of the oven.
  • Cool in the Banana bread pan for ten minutes, then carefully remove the bread from the pan and transfer the bread to a cooling rack to finish cooling.


  • 2 – 9” x 4” loaf pan

Banana Bread Notes

  • If the bread top is turning a little too brown, cover the top of the bread loosely with aluminum foil at minute 50
  • Half one banana lengthwise for toppings, or use any other toppings you desired; walnuts, raisins, chocolate chips, etc.
  • Substitute milk with buttermilk if desired

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