There’s something magical about old-fashioned banana bread. Its aroma fills the air with the kind of warmth that feels like a comforting hug, reminding us of cozy afternoons in grandma’s kitchen. This classic recipe is more than just a baked good; it’s a tradition passed down through generations. Whether it’s served fresh out of the oven with a pat of butter or toasted for a quick breakfast, banana bread has a way of turning ordinary moments into cherished memories.
One of the reasons this recipe is so beloved is its simplicity. It’s a one-bowl wonder that’s practically foolproof, making it perfect for seasoned bakers and beginners alike. Plus, it’s an ideal way to use those overripe bananas that might otherwise go to waste. With a soft crumb, a subtle hint of vanilla, and just the right amount of sweetness, this banana bread is pure comfort in every bite.
Why You’ll Love This Recipe:
- Classic Comfort Food: This recipe is a timeless favorite that never goes out of style, offering a delicious taste of nostalgia.
- Easy to Make: You don’t need a mixer or fancy equipment—just a bowl, a spoon, and a loaf pan.
- Perfectly Moist: The extra-ripe bananas add natural sweetness and ensure every bite is melt-in-your-mouth tender.
- Customizable: Whether you prefer adding nuts, chocolate chips, or leaving it plain, this recipe is endlessly versatile.
Ingredients You’ll Need:
- 3 medium-sized extra ripe bananas, mashed (about 1¼ to 1½ cups)
- 1 cup white granulated sugar
- ⅓ cup canola oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1⅓ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
How to Make Old-Fashioned Banana Bread:
Step-by-Step Instructions:
1. Prepare Your Baking Tools:
Before you start, preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with nonstick spray or a thin coat of oil. To make removing the bread easier, line the pan with parchment paper, letting it hang over the sides like little handles.
2. Mash the Bananas:
Grab those overripe bananas—this is their moment to shine! Peel and place them in a large mixing bowl. Use a fork to mash them thoroughly. Aim for a smooth consistency with a few small lumps for texture. The bananas will give the bread its moistness and flavor, so don’t skimp on this step.
3. Mix the Wet Ingredients:
Add the granulated sugar to the mashed bananas and stir until the sugar dissolves. Then, crack in the eggs one at a time, mixing well after each addition. Pour in the canola oil and vanilla extract, stirring until the mixture is smooth and glossy.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, and salt. Sifting ensures the ingredients are well-aerated, resulting in a lighter loaf. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir until just combined—overmixing can make the bread dense.
5. Add Optional Mix-Ins:
If you’re feeling creative, this is the time to add extras. Stir in up to 1 cup of chopped walnuts, pecans, or mini chocolate chips for an extra layer of flavor and texture. Fold gently to avoid overworking the batter.
6. Pour and Bake:
Transfer the batter to the prepared loaf pan, using a spatula to smooth the top. Pop the pan into the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick or skewer into the center of the loaf—it should come out clean or with just a few moist crumbs.
7. Cool and Serve:
Once the bread is done, let it cool in the pan for about 10 minutes. Then, use the parchment paper to lift it out and transfer it to a wire rack. Allow it to cool completely before slicing for the best texture. If you can’t resist a warm slice, go ahead—it’s heavenly with a slather of butter!
Helpful Tips:
- Choose the Right Bananas: The secret to the best banana bread is bananas that are extremely ripe. Look for peels that are deeply speckled or almost black. These bananas are sweeter and easier to mash.
- Don’t Overmix: Stirring the batter too much can activate the gluten in the flour, making the bread dense and chewy. For a tender loaf, mix just until no streaks of flour remain.
- Line Your Pan: Parchment paper makes life so much easier. It prevents sticking and allows you to lift the loaf out effortlessly.
- Experiment with Flavors: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced version of banana bread.
Details:
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: One 9×5-inch loaf (about 9 slices)
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Note
- Banana Ripeness: Use heavily speckled or blackened bananas for maximum sweetness and flavor. To ripen quickly, place bananas in a brown paper bag or bake at 300°F for 15-20 minutes.
Storage Instructions:
- Room Temperature: Store the bread in an airtight container or tightly wrapped in plastic wrap for up to 4 days.
- Freezer: To freeze, wrap the loaf (or individual slices) in plastic wrap and place in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Reheating: To enjoy warm banana bread, toast a slice lightly or microwave it for 15-20 seconds.
Related Recipes:
If you love this banana bread, try these other comforting bakes:
Conclusion:
This old-fashioned banana bread is more than just a recipe—it’s a little slice of happiness. It’s the kind of dish you make on a rainy day, share with loved ones, or enjoy alone with a good book. The beauty of this recipe lies in its simplicity and adaptability, making it a staple you’ll turn to again and again. So grab those bananas and get baking—your kitchen (and your taste buds) will thank you!
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Old-Fashioned Banana Bread
Description
There’s something magical about old-fashioned banana bread. Its aroma fills the air with the kind of warmth that feels like a comforting hug, reminding us of cozy afternoons in grandma’s kitchen. This classic recipe is more than just a baked good; it’s a tradition passed down through generations. Whether it’s served fresh out of the oven with a pat of butter or toasted for a quick breakfast, banana bread has a way of turning ordinary moments into cherished memories.
One of the reasons this recipe is so beloved is its simplicity. It’s a one-bowl wonder that’s practically foolproof, making it perfect for seasoned bakers and beginners alike. Plus, it’s an ideal way to use those overripe bananas that might otherwise go to waste. With a soft crumb, a subtle hint of vanilla, and just the right amount of sweetness, this banana bread is pure comfort in every bite.
Ingredients
- 3 medium-sized extra ripe bananas, mashed (about 1¼ to 1½ cups)
- 1 cup white granulated sugar
- ⅓ cup canola oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1⅓ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
1. Prepare Your Baking Tools:
Before you start, preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with nonstick spray or a thin coat of oil. To make removing the bread easier, line the pan with parchment paper, letting it hang over the sides like little handles.
2. Mash the Bananas:
Grab those overripe bananas—this is their moment to shine! Peel and place them in a large mixing bowl. Use a fork to mash them thoroughly. Aim for a smooth consistency with a few small lumps for texture. The bananas will give the bread its moistness and flavor, so don’t skimp on this step.
3. Mix the Wet Ingredients:
Add the granulated sugar to the mashed bananas and stir until the sugar dissolves. Then, crack in the eggs one at a time, mixing well after each addition. Pour in the canola oil and vanilla extract, stirring until the mixture is smooth and glossy.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, and salt. Sifting ensures the ingredients are well-aerated, resulting in a lighter loaf. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir until just combined—overmixing can make the bread dense.
5. Add Optional Mix-Ins:
If you’re feeling creative, this is the time to add extras. Stir in up to 1 cup of chopped walnuts, pecans, or mini chocolate chips for an extra layer of flavor and texture. Fold gently to avoid overworking the batter.
6. Pour and Bake:
Transfer the batter to the prepared loaf pan, using a spatula to smooth the top. Pop the pan into the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick or skewer into the center of the loaf—it should come out clean or with just a few moist crumbs.
7. Cool and Serve:
Once the bread is done, let it cool in the pan for about 10 minutes. Then, use the parchment paper to lift it out and transfer it to a wire rack. Allow it to cool completely before slicing for the best texture. If you can’t resist a warm slice, go ahead—it’s heavenly with a slather of butter!
Notes
- Banana Ripeness: Use heavily speckled or blackened bananas for maximum sweetness and flavor. To ripen quickly, place bananas in a brown paper bag or bake at 300°F for 15-20 minutes.
- Room Temperature Ingredients: Ensure eggs are at room temperature for smoother mixing and a better texture.
- Pan Options: Use a 9×5-inch loaf pan or divide batter into smaller pans or muffin tins. Adjust baking time accordingly.
- Customization: Add chocolate chips, nuts, or spices like cinnamon for variety, or make it gluten-free with a 1:1 flour substitute.
- Lower Sugar Option: Reduce sugar to ¾ cup for a less sweet loaf.