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Perfect Banana Bread Old Fashioned in 3 Easy Steps

Learn how to make a moist, flavorful Banana Bread Old Fashioned with just a few simple steps. This easy recipe delivers a classic homemade taste, perfect for any time of day.
Course Breakfast, Dessert, Snack
Cuisine French, Mediterranean
Keyword Banana Bread, Banana Bread Old Fashioned, Breakfast, Dessert, Easy Recipe, Quick Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 people
Calories 210kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium mixing bowl
  • 1 Measuring Cups and Spoons
  • 1 Spatula or wooden spoon
  • 1 9x5-inch loaf pan
  • 1 Wire cooling rack

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts or pecans

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the mashed bananas and melted butter.
    3 ripe bananas, mashed, 1/2 cup unsalted butter, melted
  • Add the sugar, eggs, and vanilla extract to the banana mixture. Mix until well combined.
    1 cup granulated sugar, 1 tsp vanilla extract, 2 large eggs
  • In a separate bowl, whisk together the flour, baking soda, and salt.
    1 tsp baking soda, 1/2 tsp salt
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
    1 cup all-purpose flour
  • If using nuts, fold them into the batter.
    1/2 cup chopped walnuts or pecans
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Notes

  • For extra flavor, consider adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
  • This banana bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • To freeze, wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.