Loaf of old-fashioned banana bread with slices cut and ripe bananas on the side

Old-Fashioned Banana Bread

BySavannah Brooks
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Why Make This Recipe

Old Fashioned Banana Bread is one of those classic recipes that never goes out of style. It’s a comforting treat that fills your home with a sweet aroma. Making banana bread is a great way to use up those overripe bananas sitting on your counter. It’s simple, easy, and perfect for breakfast, snacks, or dessert.

How to Make Old Fashioned Banana Bread

Ingredients:

  • 3 Medium-size bananas, extra ripe (mashed, about 1 1/4 to 1 1/2 cups)
  • 1 cup White granulated sugar
  • 1/3 cup Canola oil
  • 2 Large eggs (room temperature)
  • 1 tsp Vanilla extract
  • 1 1/3 cups All purpose flour (sifted)
  • 1 tsp Baking soda
  • 1/2 tsp Salt

Directions:

  1. Preheat the oven to 350°. Spray a 9×5 loaf pan with nonstick spray. Line the bottom and 2 sides with parchment paper.
  2. In a large bowl, add 3 extra ripe bananas. Use a fork to mash the bananas until smooth.
  3. Add the sugar to the mashed bananas and mix well.
  4. Stir in the eggs, vanilla extract, and canola oil until evenly combined.
  5. Sift the flour, baking soda, and salt into the bowl with the banana mixture. Stir just until everything is combined; don’t overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the banana bread cool completely before removing it from the pan.

How to Serve Old Fashioned Banana Bread

You can serve Old Fashioned Banana Bread plain or with a spread of butter on top. It pairs nicely with a cup of coffee or tea. If you like, you can also add nuts or chocolate chips for an extra treat.

How to Store Old Fashioned Banana Bread

Store your banana bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To enjoy, simply thaw it at room temperature or warm it in the oven.

Tips to Make Old Fashioned Banana Bread

  • Use very ripe bananas for the best flavor and sweetness.
  • Don’t overmix the batter; mix just until combined for a lighter texture.
  • Experiment with nuts or chocolate chips if you want to add a bit of extra flavor.

Variation

For a twist, you can add 1/2 cup of walnuts or pecans. Another variation is to mix in some cinnamon or substitute some of the white sugar with brown sugar for a richer taste.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them first and drain any excess liquid before mashing.

2. Can I make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend to make it gluten-free.

3. How do I know when the banana bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done baking. If it has wet batter on it, bake for a few more minutes.

Making Old Fashioned Banana Bread is a delightful way to enjoy a simple, homemade treat. Enjoy the process, and savor every bite!

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Old Fashioned Banana Bread

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

A classic recipe for banana bread that’s simple and delicious, perfect for using overripe bananas.

Ingredients

  • 3 Medium-size bananas, extra ripe (mashed, about 1 1/4 to 1 1/2 cups)
  • 1 cup White granulated sugar
  • 1/3 cup Canola oil
  • 2 Large eggs (room temperature)
  • 1 tsp Vanilla extract
  • 1 1/3 cups All purpose flour (sifted)
  • 1 tsp Baking soda
  • 1/2 tsp Salt

Instructions

  1. Preheat the oven to 350°F (175°C). Spray a 9×5 loaf pan with nonstick spray and line the bottom and two sides with parchment paper.
  2. In a large bowl, add the bananas and mash them until smooth with a fork.
  3. Add the sugar to the mashed bananas and mix well.
  4. Stir in the eggs, vanilla extract, and canola oil until evenly combined.
  5. Sift the flour, baking soda, and salt into the bowl with the banana mixture. Stir just until combined; do not overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the banana bread cool completely before removing it from the pan.

Notes

Use very ripe bananas for the best flavor and sweetness. You can add nuts or chocolate chips for extra flavor.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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