Few recipes have stood the test of time like banana bread — and grandma’s version was always the best. With a perfectly moist texture, a hint of cinnamon, and rich banana flavor, it was the ideal way to use up ripe bananas and fill the house with warmth.
In this article, you’ll learn how to make classic banana bread from scratch, just like grandma did — using simple ingredients, one bowl, and a little love.
Why You’ll Love This Banana Bread
- Super moist and tender, never dry
- One-bowl recipe — easy to mix and bake
- Great for breakfast, dessert, or snacking
- Freezes well and stays fresh for days
- Delicious plain or with nuts, chocolate chips, or spices
Ingredients for Classic Banana Bread
Makes 1 loaf (8–10 slices).
- 3 ripe bananas (mashed)
- ½ cup unsalted butter (softened or melted)
- ½ cup granulated sugar
- ¼ cup brown sugar (for extra moisture and flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or chocolate chips
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 175°C (350°F).
Grease a standard loaf pan (8×4-inch or 9×5-inch) with butter or cooking spray.
2. Mash the Bananas
In a large bowl, mash the ripe bananas until mostly smooth with a fork or potato masher.
3. Mix Wet Ingredients
Add the softened or melted butter, both sugars, eggs, and vanilla to the mashed bananas.
Whisk until well combined.
4. Add Dry Ingredients
Sprinkle flour, baking soda, cinnamon, and salt over the banana mixture.
Stir gently with a spatula until just combined — do not overmix.
Fold in nuts or chocolate chips if using.
5. Bake
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top is browning too quickly, cover loosely with foil.
6. Cool and Slice
Let the banana bread cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack before slicing.
Serving Suggestions
- Toasted with butter or peanut butter
- Warmed up with a scoop of vanilla ice cream
- As a snack with coffee or tea
- Topped with cream cheese or Nutella
- With a dollop of Greek yogurt and honey for breakfast
How to Store and Freeze
Store:
- Wrap in foil or store in an airtight container at room temp for up to 4 days
Refrigerate:
- For slightly longer storage (up to 6–7 days)
Freeze:
- Wrap the loaf or slices tightly in plastic and foil
- Freeze for up to 2–3 months
- Thaw at room temperature or reheat gently
Variations to Try
- Banana Nut Bread: Add walnuts, pecans, or almonds
- Chocolate Banana Bread: Mix in cocoa powder and chocolate chunks
- Coconut Banana Bread: Fold in shredded coconut
- Healthy Version: Use whole wheat flour and honey instead of sugar
- Gluten-Free: Use a 1:1 gluten-free flour blend
Grandma’s Tips for the Best Banana Bread
- Use very ripe bananas — brown and spotty is best
- Don’t overmix — stir just until no streaks of flour remain
- Let it cool completely before slicing for clean cuts
- Store wrapped to keep it moist
- Try baking mini loaves to share or freeze individually
Final Thoughts: A Slice of Home
Banana bread is more than just a way to use old bananas — it’s a tradition, a treat, and a memory baked into every slice. Grandma knew that, and now so do you.
With this simple recipe, you can bring that old-fashioned comfort into your kitchen — and maybe start your own tradition too.