There’s something magical about the aroma of banana bread wafting through my kitchen. This Old-Fashioned Banana Bread recipe has been my go-to comfort bake for years, delivering that perfect balance of moist texture and genuine banana flavor that simply can’t be matched by store-bought versions. Each time I make it, I’m transported back to my grandmother’s kitchen, where I first learned that those spotty, overripe bananas weren’t destined for the trash—they were treasure for bakers.
What makes this banana bread truly special is its simplicity. No fancy equipment, no unusual ingredients—just pantry staples and those neglected bananas that have been sitting on your counter, growing sweeter by the day. The riper your bananas, the more flavorful your bread will be. Pro tip: Wait until those peels are heavily speckled with brown or even turning black—that’s when they’re at their sweetest and will give your bread that intense banana flavor we all crave.
I’ve tested dozens of banana bread recipes over the years, but I always return to this classic version. The melted butter adds richness that oil simply can’t provide, while the perfect ratio of sugar ensures sweetness without overwhelming the natural banana flavor. A touch of vanilla extract rounds everything out with its warm, aromatic notes that complement the fruit perfectly.
One of the beauties of this recipe is its forgiving nature. Even novice bakers will find success with this straightforward approach. The batter comes together in just one bowl, minimizing cleanup and making this an ideal recipe for busy weekday baking or a relaxing weekend project with kids. From start to finish, you’ll have a gorgeous loaf ready to enjoy in just over an hour.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe bananas | 3 medium | Heavily speckled or black peels for best flavor |
| Butter | 1/2 cup | Melted and slightly cooled |
| Granulated sugar | 1 cup | Can reduce to 3/4 cup if bananas are very ripe |
| Egg | 1 large | Room temperature works best |
| Vanilla extract | 1 teaspoon | Pure vanilla recommended but not essential |
| Baking soda | 1 teaspoon | Check freshness for best rise |
| Salt | Pinch | Enhances all flavors |
| All-purpose flour | 1 1/2 cups | Measure by spooning into cups, then leveling |
Prep Time: 10 minutes | Cook Time: 60 minutes | Total Time: 1 hour 10 minutes Servings: 10 slices | Difficulty: Easy
Step-by-Step Baking Instructions
When it comes to making this Old-Fashioned Banana Bread, the process is wonderfully straightforward. I love recipes that don’t require fancy equipment, and this one delivers incredible results with just a fork and a mixing bowl. Let me walk you through my foolproof method that results in a perfect loaf every single time.
First things first, I preheat my oven to 350°F (175°C). This temperature creates the ideal environment for banana bread—hot enough to create that gorgeous golden crust while allowing the center to bake through completely. While the oven is heating up, I prepare my 9×5-inch loaf pan by generously greasing it with butter. Sometimes I line it with parchment paper with overhanging edges for easy removal, but a well-greased pan works perfectly fine too.
Now for the fun part! I grab those beautifully overripe bananas and place them in a large mixing bowl. Using a fork, I mash them until they’re mostly smooth with just a few small lumps remaining. Those tiny banana chunks will create delightful flavor pockets throughout your finished bread. Pro tip: If your bananas aren’t quite ripe enough, you can speed up the process by placing them on a baking sheet in a 300°F oven for about 15-20 minutes until the skins turn black.
Once my bananas are mashed to perfection, I pour in the melted butter and stir until well combined. The still-warm butter helps to release the banana aroma, filling my kitchen with that irresistible scent even before baking begins. Next, I add the granulated sugar and stir until it’s fully incorporated. The mixture should look slightly slick and glossy at this stage.
In goes the beaten egg and vanilla extract next. I mix just until combined—overmixing can lead to a tougher texture in the final bread. The vanilla adds a subtle warmth that enhances the banana flavor without overpowering it.
For the dry ingredients, I sprinkle the baking soda and pinch of salt evenly over the wet mixture. This ensures they’ll be distributed properly throughout the batter. Then comes the flour, which I add all at once. Using a wooden spoon or sturdy spatula, I fold the mixture together with broad, gentle strokes until no flour pockets remain visible. Again, I’m careful not to overmix—just until the flour disappears.
The batter should be thick but pourable, with a consistency similar to a thick pancake batter. I scrape it all into my prepared loaf pan, using a spatula to smooth the top and ensure it’s even. Sometimes I give the pan a couple of gentle taps on the counter to release any large air bubbles.
Into the preheated oven it goes! I set my timer for 60 minutes, though I start checking around the 50-minute mark by inserting a toothpick into the center of the loaf. When it comes out clean or with just a few moist crumbs (but no wet batter), the bread is done. The top should be a beautiful golden brown with a slight crack running down the center—that signature look that tells you you’re in for a treat.
Once baked, patience is key. I let the loaf cool in the pan for 10 minutes to set properly. This short rest makes it much easier to remove from the pan without breaking. Then I transfer it to a wire rack to cool completely—though I must admit, I often can’t resist cutting a warm slice, watching the steam escape as I spread a pat of butter on top.
Serving Suggestions & Variations
There’s nothing quite like that first slice of freshly baked banana bread, still slightly warm from the oven. While it’s absolutely delicious on its own, I’ve discovered several ways to elevate this classic treat for different occasions and taste preferences.
For breakfast, I love to lightly toast a slice and spread it with a thin layer of salted butter or cream cheese. The contrast between the warm, crispy edges and the soft center creates a textural masterpiece. Sometimes I’ll drizzle a bit of honey on top for extra sweetness, especially when serving it to guests alongside morning coffee.
As an afternoon snack, I often pair a slice with a dollop of Greek yogurt and a sprinkle of chopped walnuts. The tanginess of the yogurt balances the bread’s sweetness perfectly. For the kids, a smear of peanut butter transforms it into a protein-packed treat that keeps them satisfied until dinner time.
When serving this banana bread as dessert, I warm it slightly and top it with a scoop of vanilla ice cream. The ice cream slowly melts into the bread, creating a pudding-like consistency that’s simply divine. A light dusting of cinnamon or a drizzle of caramel sauce adds an elegant finish for dinner parties.
While I adore the classic recipe exactly as written, there are endless ways to customize it without compromising its old-fashioned charm. Though not included in my ingredient list, here are a few variations I’ve tried with great success over the years:
For a bit of texture, you can fold in 1/2 cup of chopped nuts (walnuts or pecans work beautifully) or dark chocolate chips just before pouring the batter into the pan. A teaspoon of ground cinnamon or a quarter teaspoon of nutmeg adds warm spice notes that are especially welcome during fall and winter months.
The bread keeps wonderfully at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, I slice the entire loaf once it’s completely cooled, wrap each piece individually, and freeze for up to 3 months. This way, I can thaw just what I need for a quick breakfast or unexpected visitors.
Pro tip: If you find yourself with too many ripe bananas, peel them and store them whole in a freezer bag. Frozen bananas work perfectly in this recipe—just thaw them before mashing. The freezing process actually intensifies their sweetness, resulting in an even more flavorful bread.
Frequently Asked Questions
Q: Can I use brown sugar instead of granulated sugar? A: Absolutely! Brown sugar will give your banana bread a deeper, more caramel-like flavor and slightly more moisture. You can substitute the same amount of packed brown sugar for the granulated sugar in this recipe.
Q: Why did my banana bread sink in the middle after baking? A: This usually happens when there’s too much moisture in the batter or when the bread is underbaked. Make sure you’re using the correct amount of banana (3 medium ones) and that your toothpick comes out clean before removing the bread from the oven. Also, avoid opening the oven door during the first 30 minutes of baking.
Q: Can I make this recipe into muffins instead of a loaf? A: Definitely! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature (350°F) but reduce the time to about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Q: Is there a way to make this recipe healthier? A: While this is a classic recipe, you can make a few adjustments without sacrificing flavor. Try reducing the sugar to 3/4 cup, substituting half the all-purpose flour with whole wheat flour, or using Greek yogurt in place of half the butter. Each modification will change the texture slightly but will still result in a delicious loaf.
Q: My banana bread always sticks to the pan. What am I doing wrong? A: For foolproof removal, try lining your pan with parchment paper with some overhang on the long sides. After the initial 10-minute cooling period, you can lift the entire loaf out using the parchment “handles.” Alternatively, make sure you’re thoroughly greasing all corners of your pan, including the bottom.
Old-Fashioned Banana Bread
Ingredients
- 3 medium ripe bananas heavily speckled or black peels for best flavor
- 1/2 cup butter melted and slightly cooled
- 1 cup granulated sugar reduce to 3/4 cup if bananas are very ripe
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour spooned and leveled
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth with some small lumps.
- Stir in the melted butter until fully combined.
- Add granulated sugar and mix until glossy.
- Beat in the egg and vanilla extract just until combined.
- Sprinkle baking soda and salt over the mixture, then add the flour all at once.
- Fold gently with a wooden spoon or spatula until no dry flour remains—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
