This classic banana bread is tender, moist, and delicately sweet, showcasing the natural flavour of ripe bananas. With a soft crumb and a beautifully caramelised crust, it is a timeless recipe ideal for breakfast, afternoon tea, or effortless homemade baking.

Why You’ll Love This Recipe

This recipe transforms simple pantry ingredients into a refined loaf with consistent texture and flavour. The bananas keep the bread naturally moist, while the gentle sweetness and subtle spice make it universally appealing. It slices cleanly, stores well, and is adaptable to various additions. Whether enjoyed warm from the oven or toasted the next day, this banana bread remains a reliable favourite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

ripe bananas
all-purpose flour
granulated sugar
brown sugar
unsalted butter
eggs
baking soda
salt
vanilla extract
ground cinnamon (optional)

Directions

Preheat the oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
In a large bowl, mash the bananas until smooth.
Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
Fold the dry ingredients into the banana mixture just until combined; avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out clean.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Servings and Timing

Makes one standard loaf (8–10 slices).
Preparation time: 15 minutes
Baking time: 55–65 minutes
Total time: approximately 1 hour 20 minutes

Variations

– Add chocolate chips for a richer version.
– Fold in chopped walnuts or pecans for crunch.
– Substitute brown sugar for all the sugar to deepen the flavour.
– Incorporate shredded coconut for additional texture.
– Add a swirl of peanut butter before baking for a decadent twist.

Storage/Reheating

Store banana bread tightly wrapped at room temperature for up to four days.
For longer storage, freeze individual slices or the whole loaf for up to three months.
Warm slices briefly in the oven or toaster for enhanced flavour.

FAQs

Can I use bananas that are not fully ripe?

Slightly underripe bananas will work but may result in less sweetness and softer flavour.

Can I reduce the sugar in this recipe?

Yes, you may reduce the total sugar by up to one third without affecting structure.

Why is my banana bread dry?

Overmixing or overbaking can cause dryness. Mix gently and check for doneness early.

Can I make this recipe dairy-free?

Replace butter with coconut oil or a neutral plant-based alternative.

Can I add berries?

Yes. Fold in fresh or frozen blueberries, though baking time may slightly increase.

Why did my banana bread sink in the centre?

Undercooking, too much moisture, or expired baking soda can cause sinking.

Can I use whole wheat flour?

Yes. Use half whole wheat and half all-purpose for best texture.

How do I enhance banana flavour?

Use very ripe bananas or add a small amount of banana extract.

Can I bake this as muffins?

Yes. Bake muffins for 18–22 minutes, depending on size.

Can I add a topping?

A cinnamon-sugar crust or streusel topping works beautifully.

Conclusion

This classic banana bread is a dependable recipe that consistently delivers a moist, flavourful loaf. Its simplicity, adaptability, and comforting character make it a cherished addition to any kitchen. Whether enjoyed plain or enhanced with nuts or chocolate, it remains a timeless homemade delight.