Description
This classic Old Fashioned Banana Bread recipe captures the nostalgic flavors of homemade banana bread just like your grandmother used to make. Moist and tender with a tender crumb, it combines ripe bananas, a hint of cinnamon, and optional nuts for added texture. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf delivers comfort in every bite.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/4 cup whole milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which creates airiness in the bread.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then stir in the vanilla extract for aroma and flavor.
- Mix in Bananas and Milk: Add the mashed ripe bananas and whole milk to the mixture and combine thoroughly to ensure even moisture distribution.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon (if using). This ensures even leavening and flavor throughout the bread.
- Fold Dry Ingredients into Wet: Gently fold the dry ingredients into the banana mixture, stirring just until combined to avoid overmixing which can toughen the bread.
- Add Nuts (Optional): If desired, fold in the chopped walnuts or pecans for added crunch and flavor.
- Pour and Smooth Batter: Transfer the batter into the prepared loaf pan, smoothing the top to ensure even baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely. Slice into 12 pieces and enjoy your homemade banana bread!
Notes
- Bananas should be very ripe for the best flavor and sweetness.
- You can substitute whole milk with buttermilk or non-dairy milk if preferred.
- For a nut-free version, omit the walnuts or pecans.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.
- If you want extra moist banana bread, wrap it in foil while baking for the last 15 minutes.
