This is a classic banana bread, which turned out so good when I first made it many years ago that I even baked and sold it daily to a small cafeteria back then, when I still ran my home bakery.

Banana Bread, as we all know, is an extremely popular treat and a perfect accompaniment to coffee. If you love baking with a cup of coffee in mind, you might also like my White Chocolate Muffins or my Eggless Oatmeal Cookies.

This Winter Edition Banana Bread is soft, moist, and perfectly balanced — not overly sweet, not dry, and made with simple ingredients you probably already have at home.

The recipe can be varied endlessly. My Banana (as I lovingly call it) is simple and classic; however, you can use regular wheat flour, whole grain, or spelt flour. Butter can be replaced with extra virgin coconut oil, and you can mix in any nuts, dried fruit, or even seeds. The sweetness is also adjustable — I’ve made it both with no added sugar at all (bananas give plenty of sweetness) and with a touch of muscovado sugar for extra flavor.

A rectangular loaf of banana bread covered with whole pecans, sitting in a baking dish on top of two folded, polka-dotted grey cloths. The bread has a golden-brown crust and a dense, nut-studded top.

The bananas should be as ripe as possible (with the skin already turning brown in spots) — that’s when you’ll get the best result. However, I’ve noticed that if they’re too ripe, almost floury, the texture isn’t quite right anymore — it loses some of its moistness. For the best results, keep this in mind. Colorado State University’s Food Smart Colorado also notes that ripe bananas give the best texture and flavor for baking, and that you can freeze extra ripe ones for later.

I also shared the story behind this recipe—why I make it this way and what makes it different—in my newsletter. You can read it here →

The Banana Bread I Baked Every Day for an Underground Coffee Shop

Banana bread slices, showing the inside texture, laid on a light gray white dotted towel — Soft and moist banana bread slices

Why This Banana Bread Recipe Works

This is a simple, classic banana bread: just two ripe bananas, butter, and baking powder, with no baking soda needed. Ripe bananas bring most of the sweetness and moisture, so the loaf stays soft without a long list of ingredients. Baking powder gives it a dependable rise and a mild, clean flavor that lets the bananas shine.

Tips for the Best Banana Bread

Use very ripe bananas with plenty of brown spots. Mash them with a fork and leave a few small lumps for texture.
Don’t overmix. Once the flour is added, stir only until combined. Overmixing makes banana bread dense and tough.
Check for doneness with a toothpick in the center. It should come out clean or with just a few moist crumbs. If the top browns too fast, cover the loaf loosely with foil for the rest of the baking time.
Cool before slicing. Let the loaf rest in the pan for about 10 minutes, then move it to a wire rack. Slices come out cleaner once it has cooled.

Banana Bread Variations

The base recipe is a good canvas. As you can see in the photos, it works with walnuts, pecans, or hazelnuts, either folded into the batter or pressed on top before baking. Chocolate chips are another easy addition. For a treat, serve a slice with whipped cream or cream cheese and a few crispy banana chips.

How to Store Banana Bread

Room temperature: wrap the cooled loaf well or keep it in an airtight container for up to 2 days.
Refrigerator: up to 5 days in an airtight container. Let slices come to room temperature before serving, or warm them briefly.
Freezer: slice the loaf, wrap the slices well, and freeze for up to 3 months. Thaw at room temperature.

Banana Bread FAQ

How ripe should the bananas be?

As ripe as possible, with the skin well spotted with brown. If they’re so ripe they turn floury, the loaf can lose some moisture.

Can I use frozen bananas?

Yes. Thaw them fully, drain off the extra liquid if there is a lot, and mash as usual.

Why did my banana bread sink in the middle?

It is usually underbaked, or the oven door was opened too early. Overmixing the batter can also cause it. Bake until a toothpick comes out clean.

Can I leave out the nuts?

Absolutely. The nuts are optional and the bread is just as good without them.

Traditional Banana Bread Recipe

Recipe by Helena-Laura

5.0 from 3 votes

Course: Dessert, Breakfast, SnackCuisine: AmericanDifficulty: Beginner

A classic homemade banana bread recipe — moist, tender, and full of sweet banana flavor. Made with ripe bananas, butter, and simple pantry staples, this easy banana bread bakes up golden and comforting every time.

Servings: 12

servings

Prep time

minutes

Calories

192

kcal

Resting time

minutes

Baking time

minutes

Serving size

152

grams

Protein

3,5

grams

Total time

hour

minutes

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Ask about this recipe Substitutions, scaling, timing — answered from this recipe.

Ingredients

US Metric

2 large 2 large Extra Ripe Bananas
100 g 100 g Butter
3 tbsp 3 tbsp (heaped) Light Muscovado Sugar
1 large 1 large Free-range Egg
1½ cups 190 g Plain Flour
2 tsp 2 tsp Baking Powder
2 pinches 2 pinches Salt (approx.1/2 Tsp)
1 tsp 1 tsp Vanilla Sugar Or Extract
½ cups 70 g Nuts Of Your Preference

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Instructions

Set the oven to 350°F or 175 °C. If possible, use the fan mode, but it is not essential.
Mash the bananas and melt the butter.
Add the butter to the banana puree, along with the sugar.
Add the vanilla and salt, and whisk through.
Beat the egg and add it to the mixture.
Mix the flour carefully with the baking powder and add it through a sieve to the liquid mixture.
Whisk until smooth.
Grease a loaf pan and pour the dough into it.
Sprinkle with nuts.
Bake for 45 minutes and then cool on a rack.
If the pan was properly greased, the banana bread will come out nicely even when it has cooled down a bit.

Recipe Video

Notes

Bananas: Use very ripe bananas with lots of brown spots — they give the best sweetness and flavor.
Texture: Don’t overmix the batter; stirring just until combined keeps the bread soft and moist.
Add-ins: Feel free to mix in chopped nuts (like walnuts or pecans) or chocolate chips for extra flavor, crunch, texture, and interest.
Storage: Wrap the cooled loaf tightly and store at room temperature for up to 3 days or refrigerate for up to a week. It also freezes beautifully for up to 3 months.
Serving tip: Tastes even better the next day — slice and warm it slightly before serving. You can spread a dash of mascarpone to level down the sweetness, add creaminess, and make it more filling.