Can I make classic banana bread ahead of time?

Absolutely. Classic banana bread is ideal for making in advance. It stays fresh at room temperature for up to 4 days when covered and can be frozen for up to 3 months. Simply thaw at room temperature or reheat a slice in the microwave for 15–20 seconds.

Why is my banana bread dense or gummy?

This usually happens when the batter is overmixed. For the best classic banana bread , stir the batter until the ingredients are just combined. Overmixing activates the gluten in the flour, resulting in a dense texture rather than a light, fluffy loaf.

Can I bake this recipe in a muffin tin?

Yes! You can turn this classic banana bread recipe into muffins by dividing the batter into a greased or lined muffin tin. Bake at 350°F (175°C) for 18–22 minutes or until a toothpick inserted in the center comes out clean. This makes a great grab-and-go breakfast option.

What can I do if I don’t have overripe bananas?

If your bananas aren’t quite ripe enough, place them (unpeeled) in a 300°F oven for 15–20 minutes until the skins turn black. Let them cool slightly, then mash. This trick ripens them quickly and makes them sweet enough for classic banana bread .

Classic Banana Bread – Easy & Moist Recipe

Name: Classic Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar; 2 eggs, beaten; 3 medium-large overripe bananas, mashed (or 4 small); 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tbsp vanilla extract; 3/4 cup semi-sweet chocolate chips or chopped nuts (optional); 1 tbsp all-purpose flour (for tossing optional add-ins)

Description

This Classic Banana Bread is a moist, tender, and delicious loaf made with overripe bananas. It’s easy to prepare, requires simple pantry ingredients, and is perfect for breakfast, snacking, or dessert. Customize it with chocolate chips or nuts for extra flavor and texture.

Ingredients

Scale

1/2 cup butter, softened
1 cup granulated sugar
2 eggs, beaten
3 medium-large overripe bananas, mashed (or 4 small)
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp vanilla extract
3/4 cup semi-sweet chocolate chips or chopped nuts (optional)
1 tbsp all-purpose flour (for tossing optional add-ins)

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Instructions

Preheat oven to 350°F (175°C). Grease and lightly flour a loaf pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the beaten eggs and mashed bananas; mix until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Stir in vanilla extract.
If using chocolate chips or nuts, toss them in 1 tbsp of flour and gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out almost clean.
Allow the bread to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with dark spots for maximum flavor and sweetness.
Do not overmix the batter to keep the loaf tender and fluffy.
Toss optional add-ins with flour to prevent them from sinking to the bottom.
This banana bread freezes well; wrap tightly in plastic wrap and store in a freezer-safe bag.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg