There’s just something deeply nostalgic about a loaf of homemade banana bread. The warm scent wafting through the kitchen, the crackly golden top, the sweet, banana-rich crumb, it feels like something Grandma would have waiting on the counter after school.
This old-fashioned banana bread recipe is as simple as it gets. No fancy ingredients and no mixers are needed. Just a mixing bowl, a wooden spoon, and a few ripe bananas ready to be rescued from the fruit bowl.
Just like my banana and chocolate chip muffins, it’s the kind of recipe I come back to again and again. It’s soft, comforting, and so versatile. It’s perfect for breakfast with a bit of butter, tucked into lunchboxes, or shared over a cup of tea with a friend.
If you’re looking for a no-fuss banana bread that’s quick to throw together and always gets devoured, this is the one.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Bananas: overripe bananas are best as they’re extra sweet and soft. If you’re a bit short, add a spoonful of yogurt or applesauce to make up the volume.
- Butter: you can swap it with neutral oil or melted coconut oil.
- Egg
- White granulated sugar
- All-purpose flour
- Baking powder & baking soda
- Salt
- Vanilla extract
Recipe Tips
Use really ripe bananas. I’m talking soft, brown-spotted bananas that look a little too far gone. They bring all the sweetness and that deep banana flavour you want in a good loaf.
Don’t stress if you’re short a banana. You can top up with a spoonful of yogurt, applesauce, or even sour cream if you don’t quite have a full cup of mashed banana. It’ll still bake beautifully.
Mix gently. Once the flour goes in, go easy on the mixing. Overmixing can make banana bread dense and rubbery. Just fold until combined and stop.
Make it your own. This is a great base recipe. You can stir through a handful of chopped walnuts, dark chocolate chips, or even a swirl of cinnamon sugar on top if you’re feeling fancy.
Check for doneness. Every oven is a bit different, so check around the 40-minute mark. If the loaf is browning too fast but still gooey inside, loosely cover it with foil and continue baking.
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Buy Now → How to Make Old-Fashioned Banana Bread
Step 1: Preheat the oven to 175°C (or 350°F) and grease a standard loaf pan with butter or a non-stick spray, such as coconut oil.
Step 2: Peel your ripe bananas and mash them in a large mixing bowl using a fork or potato masher. You want it fairly smooth but not pureed. It’s okay to leave a few small lumps for texture.
Step 3: Pour in the melted butter and stir it through the mashed banana. This step helps break down the banana further and gives the loaf that lovely, moist texture.
Step 4: Add the sugar, egg, and vanilla extract. Stir until everything is well combined. It’ll look a little glossy and thick at this stage.
Step 5: Sprinkle the baking powder, baking soda, and salt over the top of the wet mixture and stir to distribute evenly. Then add the flour and gently fold it through using a spatula or wooden spoon. Be careful not to overmix here. Just stir until there’s no dry flour visible.
Step 6: Pour the batter into your prepared loaf tin and smooth out the top. Bake in the middle of the oven for around 40–45 minutes. It’s ready when the top is golden, and a skewer poked into the centre comes out clean or with just a few moist crumbs.
Step 7: Let the loaf cool in the tin for about 10–15 minutes, then lift it out and place it on a wire rack to cool completely. I know it’s tempting to slice it while it’s warm (and honestly, I often do!), but it will hold together better if you wait a little.
Storage Instructions
Once your banana bread has cooled completely (resist slicing while it’s hot – it’s worth the wait!), store it in an airtight container at room temperature for up to 3 days. I like to wrap mine in a clean tea towel first to keep the crust from going soft too quickly.
For longer storage, pop it in the fridge where it will keep well for up to a week. Just know that refrigerating banana bread can make it slightly firmer, so bring it back to room temp or give it a quick zap in the microwave to soften it up.
You can also freeze banana bread! Wrap individual slices in baking paper and store them in a ziplock bag or airtight container. They’ll keep well for 2–3 months. To defrost, just leave a slice out on the bench for an hour or warm it in the microwave. I love doing this for quick breakfasts or snacks.
There you have it, a classic old-fashioned banana bread, just like Grandma used to make. It’s cosy, simple, and always satisfying. I hope it brings a bit of warmth and comfort to your kitchen too. If you give it a try, I’d love to hear how it turned out for you!
More Quick Bread Recipes
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Old Fashioned Banana Bread
Ingredients
- 1 cup banana mashed
- ¼ cup butter 1/2 stick or 57g
- 1 egg large
- 1 teaspoon vanilla
- ¾ cup white granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¾ cups flour
- pinch salt
Instructions
- Preheat the oven to 175°C (or 350°F) and grease a standard loaf pan with butter or a non-stick spray, such as coconut oil.
- Peel your ripe bananas and mash them in a large mixing bowl using a fork or potato masher. You want it fairly smooth but not pureed. It’s okay to leave a few small lumps for texture.
- Pour in the melted butter and stir it through the mashed banana. This step helps break down the banana further and gives the loaf that lovely moist texture.
- Add the sugar, egg, and vanilla extract. Stir until everything is well combined. It’ll look a little glossy and thick at this stage.
- Sprinkle the baking powder, baking soda, and salt over the top of the wet mixture and stir to distribute evenly. Then add the flour and gently fold it through using a spatula or wooden spoon. Be careful not to overmix here. Just stir until there’s no dry flour visible.
- Pour the batter into your prepared loaf tin and smooth out the top. Bake in the middle of the oven for around 40–45 minutes. It’s ready when the top is golden, and a skewer poked into the centre comes out clean or with just a few moist crumbs.
- Let the loaf cool in the tin for about 10–15 minutes, then lift it out and place it on a wire rack to cool completely. I know it’s tempting to slice it while it’s warm (and honestly, I often do!), but it will hold together better if you wait a little.
