“It all started with three forgotten bananas…”
There they were — soft, speckled, and sinking into themselves in the fruit bowl. I nearly tossed them, but then I paused. You see, growing up, overripe bananas weren’t trash. They were treasure.
Every summer, my grandmother’s house smelled like sun-warmed wood floors, vanilla extract, and something always baking. On days when we didn’t go berry-picking or churn our own ice cream, we made banana bread. The bananas were never a waste — they were the beginning of something beautiful.
This recipe, passed down through flour-dusted recipe cards and memorized over countless weekends, is the one I return to again and again. It’s moist, soft, beautifully golden, and just sweet enough. Whether you’re a seasoned baker or someone with three bananas you forgot existed — this one’s for you.
Table of Contents
Why This Banana Bread Is the One You’ll Bake Forever
- It’s made in one bowl — minimal mess, maximum flavor.
- It’s moist but not heavy, with a fluffy crumb that melts in your mouth.
- Customizable — chocolate chips, nuts, berries, or even a swirl of Nutella? Go for it.
- Summer-friendly — pairs perfectly with iced coffee, lemonade, or cold milk.
- Freezer-friendly — make it today, enjoy it weeks from now.
🛒 Ingredients You’ll Need
This is a true pantry-friendly recipe — no fancy flours or complicated steps. Here’s what you’ll need:
- 3 ripe bananas, mashed (1½ cups)
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar (or brown sugar for a deeper flavor)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional, but amazing)
- ½ cup chopped walnuts or pecans (optional)
Quick Recipe Snapshot
| ⏱️ Prep Time | 🔥 Cook Time | ⏳ Total Time | 🍰 Servings | ⚡ Calories |
|---|---|---|---|---|
| 10 minutes | 60 minutes | 1 hr 10 minutes | 10–12 slices | ~240 per slice |
How to Make Moist Banana Bread – Step-by-Step
1. Prep Your Tools
- Preheat oven to 350°F (175°C).
- Grease a standard 9×5-inch loaf pan with butter or spray.
2. Mash the Bananas
In a large mixing bowl, mash the bananas until mostly smooth. A few little lumps are fine — they add character.
3. Mix Wet Ingredients
Add melted butter, sugar, eggs, and vanilla extract to the bananas. Whisk until the mixture is glossy and smooth.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gently fold this into the wet ingredients.
Pro Tip: Don’t overmix! Stir until just combined to keep the loaf light and tender.
5. Add Your Extras
Fold in chopped nuts or chocolate chips if desired. Pour the batter into your greased loaf pan.
6. Bake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil during the last 15 minutes.
7. Cool & Slice
Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool completely before slicing — if you can wait!
Serving Suggestions
Banana bread is wonderfully versatile. Here are a few ways to serve it:
- Toasted with peanut butter and a drizzle of honey
- Warmed up with a scoop of vanilla ice cream
- Topped with Greek yogurt and fresh berries
- Paired with cold brew or an herbal iced tea for summer
Variations to Try
If you’ve mastered the classic, here are some creative spins:
- Chocolate Chip Banana Bread: Add ¾ cup semi-sweet chocolate chips
- Banana Nutella Swirl: Drop spoonfuls of Nutella and swirl before baking
- Gluten-Free Version: Use a 1:1 gluten-free flour blend
- Coconut Banana Bread: Add ½ cup shredded coconut and a dash of almond extract
- If you love banana bread, you’ll also enjoy this Pumpkin Banana Loaf—a fall twist on the classic that adds cozy spices and pumpkin puree.
- For bite-sized treats, try the Mini Banana Muffin Recipe, perfect for lunchboxes or snacking on the go.
Real Life Baking Moments
“I made this with my 6-year-old — she mashed the bananas, I handled the oven. We both couldn’t stop eating it. Pure joy in every slice.”
— Julia M., Empire of Recipes reader
“Swapped in brown sugar and added walnuts. It was gone by breakfast the next day.”
— Amir T., first-time baker
More Sweet Bakes
If you’re in the mood for spiced classics, don’t miss these soft and delicious Carrot Cake Bars.
Need something faster? Pop these Air Fryer Chocolate Cupcakes into your air fryer for an instant chocolate fix.
Or if you’re aiming for something light and healthy, Healthy Oat Crepes make a great breakfast alternative.
Storage Tips
- Room Temp: Store in a sealed container for up to 3 days.
- Fridge: Wrap in plastic wrap; it’ll keep for up to a week.
- Freezer: Slice, wrap each piece in parchment and store in a freezer bag. Thaw on counter or toast gently.
Frequently Asked Questions
Can I use frozen bananas?
Absolutely. Let them thaw fully and drain off any excess liquid before mashing.
Can I make this banana bread vegan?
Yes! Substitute each egg with a flax egg (1 tbsp flax + 3 tbsp water) and use coconut oil or vegan butter.
What if I only have two bananas?
Reduce the flour by ¼ cup or add ¼ cup sour cream or Greek yogurt for added moisture.
How long does banana bread last?
At room temperature, it stays fresh for 2–3 days. Wrap tightly and freeze slices for up to 2 months.
Banana Bread
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
Wet Ingredients
- 3 ripe bananas mashed
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment.
- In one bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, mix mashed bananas, melted butter, sugars, eggs, and vanilla until smooth.
- Fold dry ingredients into the wet mixture until just combined. Stir in nuts or chocolate if using.
- Pour batter into the loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Final Thoughts from the Empire Kitchen
There’s something sacred about recipes like this — passed down, baked with love, and shared with people you care about. This banana bread recipe is simple, but it brings out the very best in the everyday.
Whether you’re baking with kids, prepping for brunch, or just saving those speckled bananas from the bin — this loaf is always the answer. It’s warm, forgiving, delicious… and might just become your new favorite tradition.
