This Classic Banana Bread is my base recipe for many of my banana loaves, including the Oreo Banana Bread and Blueberry Banana Crumble Loaf!
Jump to RecipeThis bread is dense, moist, and uses more bananas than the baking ingredients. It’s healthier as it contains more natural, non-processed ingredients. If you decide to leave it out on the counter, wrapped up, you will see it get more brown in colour as the banana fibres oxidizes over time. It is beautiful. I love Starbucks but this would be my preferred choice over their banana loaf 😛
Can you tell there is a slit down the centre of the loaf? That’s from the toothpick check to make sure the loaf is ready to come out of the oven. The centre slice will always tell you how well a baked good was baked. This one was a good one!
Classic Banana Bread
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 cups flour
- salt, pinch
Instructions
- In a large mixing bowl, on medium speed, mash bananas until there are no large lumps. Mix in brown sugar and sugar until blended. Add egg, mix until blended.
- Add butter, vanilla extract, continue to mix until blended.
- Add baking soda, pinch of salt, and flour, mix until fully combined.
- In a loaf pan lightly greased with butter, pour batter into the pan evenly.
- Bake at 350 F for approximately 50 minutes until toothpick insert comes out damp but not runny in the middle of the loaf. Cool completely or overnight before slicing.
Storage
- Banana bread is safe for leaving out for a few days wrapped up, but for the bread to last longer, storing in the refrigerator can take it to 5 days or longer. I let the bread cool overnight on the counter and the bread turns slightly more brown in colour when the banana fibre oxidizes. A beautiful, rich colour is revealed when slicing into the bread the next day.
If you love banana bread, you will likely enjoy my Best Chocolate Chip Banana Bread! There are so many banana breads that I’ve baked over the years, but in more recent years, I have come up with the best variations I’d like to think. I love this classic banana bread recipe as a foundation recipe for all future creations!
