Old Fashioned Banana Bread

Growing up my mom, Linda, would always make us her Old Fashioned Banana Bread. It would barely make it to the table before we would begin slicing it and smearing it with butter. This simple banana bread recipe brings back so many great childhood memories and is so delicious. I can guarantee that your entire family will fall in love with this old fashioned banana bread recipe.

Try my Homemade Zucchini Bread if you love this quick bread recipe.

About this Banana Bread Recipe

There are so many ways to enjoy this old fashioned banana bread. While topping with butter is by far my favorite, cream cheese or peanut butter are also tasty ways to top this banana bread. For a fun twist, try adding chocolate chips, blueberries or your favorite nut to the batter before baking. 

To ensure your banana bread is deliciously moist, you have to use ripe bananas. Incredibly ripe bananas, almost completely brown on the outside. This is the key to a successful banana bread. When the bananas are spotted and brown, it means that all of the sugar has been released from the banana, leaving behind the sweet banana flavor for this recipe.

Pour the batter into one 9.25 x 5.25-inch glass, ceramic or nonstick Wilton loaf pan. Or, you can split the batter between two, 8×3-inch foil loaf pans. See below for baking times as they vary for each approach. 

Frequently Asked Questions FAQ’s

Why do you use spotted or browned bananas? To ensure your banana bread is deliciously moist, you have to use ripe bananas. Incredibly ripe bananas, almost completely brown on the outside. This is the key to a successful banana bread. When the bananas are spotted and brown, it means that all of the sugar has been released from the banana, leaving behind the sweet banana flavor for this recipe.

What size pan should I use? Use a 9.25 x 5.25-inch loaf pan for this recipe.

Can I swap cane sugar for granulated white sugar? YES! Cane sugar is much less processed than granulated white sugar yet they are virtually the same from a molecular composition standpoint. In fact, the crystals of cane sugar are slightly larger and golden in color because the molasses hasn’t been fully stripped out. That said, cane sugar is 1 to 1 swap ratio with granulated white sugar. So , it is perfectly fine to swap. To read more click here.

Can I freeze the banana bread? Yes! Once the bread is completely cool, wrap it in foil or plastic wrap. Place the bread inside of an airtight sealable bag and freeze for 30-60 days.

How to thaw banana bread? Thaw banana bread overnight on the counter. It will be easy to slice the next day.

FAQ’s Continued

How do you do the toothpick test? When you think the bread is done, insert a toothpick into the center of the bread. If it comes out clean, it is done. If it has batter on it, it needs more time.

Can I add inclusions? Yes! Blueberries, chocolate chips, chopped walnut, or crushed pecans would all be great additions. When adding an inclusion, add about 3/4 – 1 cup and gently fold it into the batter.

Can you over mix the batter? YES! When combining the wet and dry ingredients be sure to combine until everything is just incorporated and there are no flour patches. Over mixing can cause the bread to be dense or thick in texture.

Why does my banana bread sink in the middle? According to my culinary school teacher, quick breads that sinks in the center needs to be baked longer. It falls inward because the structure of the protein in the bread was not baked long enough.

How to Make Banana Bread

Preheat your oven to 350 degrees. Gently spray your loaf pan with baking spray and set it aside.

COMBINE THE WET INGREDIENTS

In a large mixing bowl, cream the butter and sugar together. Beat in one egg at a time. Next, add the smashed banana, 2% milk and vanilla extract. Mix until well combined. (The banana should look like baby food.)

COMBINE THE DRY INGREDIENTS

In a separate mixing bowl, combine the dry ingredients. This includes the AP flour, baking soda, and table salt. Whisk well.

FORM THE BATTER AND BAKE

Next, Pour the wet ingredients into the bowl with the dry ingredients. Fold together until well combined.
Pour the batter into a 9.25″ x 5.25″-inch prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack before slicing.

How to Store Banana Bread

If you’re planning to enjoy the banana bread within a few days, wrap with parchment paper and store it in an airtight sealable bag. It will stay fresh on the countertop for 3-4 days.

If you want the banana bread to last longer, it can be stored in the refrigerator for up to one week. 

Option to freeze as well. To freeze, make sure the banana bread is completely cool, before wrapping it in foil or plastic wrap, and placing it in an airtight sealable bag. Place in the freezer. The bread will last 30-60 days in the freezer. To thaw, place on the counter overnight.

Looking for more recipes? Try my homemade zucchini bread.