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Classic Banana Bread Recipe for Moist, Flavorful Loaves
Molly

Classic Banana Bread Recipe for Moist, Flavorful Loaves

A soft, naturally sweet quick bread made with overripe bananas, eggs, and a blend of all-purpose and whole wheat flour. Rich in banana flavor, this no-mixer recipe delivers a tender crumb and stays moist for days.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Recipes
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 medium overripe bananas
  • 2¾ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1½ tsp baking soda
  • ¼ cup milk

Method
 

  1. Grease a 9x5-inch loaf pan with melted butter or non-stick spray
  2. Peel and mash 3 overripe bananas until smooth
  3. In a bowl, mix eggs, butter, sugar, and milk until emulsified
  4. Whisk in mashed bananas and combine with dry ingredients gradually
  5. Pour batter into prepared pan and spread evenly
  6. Bake at 350°F (175°C) for 55-60 minutes
  7. Rotate pan halfway; cover edges with foil if overbrowning
  8. Cool completely in pan before slicing

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 55mgSodium: 180mgFiber: 2gSugar: 12g

Notes

Use bananas with 3-5 black spots for optimal sweetness
Sift flour and baking soda for even distribution
Swap ½ cup all-purpose flour with whole wheat for nuttiness
Substitute butter with coconut oil for a dairy-free version
Replace milk with oat milk for vegan option
Add ½ tsp lemon zest or chopped nuts for extra flavor

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