Table of Contents
  1. This easy-to-make recipe is super delicious.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other quick bread recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Grandma's Classic Banana Bread Recipe

My grandma’s classic banana bread recipe is sweet and moist with a perfect crumb on the top. When cut into slices with a slather of butter, this quick-to-make bread is a perfect breakfast, dessert, or snack. So if you have a batch of bananas that are getting brown, this is the recipe to make!

This easy-to-make recipe is super delicious.

Banana bread is a recipe everyone needs. There will come a time when a bunch of bananas goes brown much quicker than expected, and they need to be used. What is the best solution? Banana bread. This is a quick bread, meaning there is no yeast or waiting for the dough to rise. Instead, everything is mixed together in one bowl. The flavor and part of the sweetness come from the ripe bananas. The secret is the more ripe and brown the bananas are, the sweeter they become. This recipe has no over-the-top or special ingredients and is the recipe I first learned to bake from. The result is a simple banana forward bread that is perfect for breakfast, as a snack, or for dessert.

Baked loaf of banana bread with browned top with walnuts sitting on white marble surface with orange coffee mug in background and yellow napkin to the side.

Everything you’ll need to make this recipe.

  • Bananas are obviously an essential part of a classic banana bread recipe. For maximum sweetness and flavor, allow the bananas to go completely brown.
  • Whole milk has a richer, fuller flavor than milk with less fat.
  • Vanilla extract works with bananas to bring out more flavor. The banana flavor is heightened with the vanilla. If you want to prepare your own at home, make sure to check out my recipe for homemade vanilla extract.
  • Baking powder is the magic ingredient in quickbreads that provides rise and the correct texture.
  • Walnuts are a classic when it comes to banana bread. To ensure they have tremendous flavor, toast them before chopping and adding them to the batter. Toasting will highlight the flavor and help protect the texture of the nuts.
White marble surface filled with all ingredients needed to make classic banana bread including flour, sugar, walnuts, banana, spices, and more.

Here’s how to make this recipe.

  1. Mash the bananas. Peel each banana, removing any excess strings or very dark bruises. Using a fork, mash the bananas. Once mashed, scoop the banana into a measuring cup to ensure the correct amount has been achieved.
  1. Mix together the wet ingredients. In a small saucepan, melt the butter. Once melted, set it aside to cool slightly before adding it to the wet ingredients. In a medium bowl, add the mashed banana, milk, and egg. Whisk these three ingredients together until incorporated. Then add the vanilla extract and sugar, and whisk these into the batter. Last, add in the slightly cooled melted butter and whisk until incorporated.
  1. Add in the dry ingredients. To the wet ingredients in the bowl, add the flour, baking powder, and salt. Using a whisk, mix together all of the ingredients, ensuring not to overmix. Separately, toast the walnuts, then chop them into roughly-sized pieces. Add ¾ of the chopped walnuts to the batter and fold them in until evenly distributed.
  1. Bake the bread. To a greased loaf pan, add in the batter. Spread it out to ensure it is all in an even layer. To help the bread “crack” at the correct location, use a knife or spatula to create a divet lengthwise down the center of the bread. Sprinkle the top of the bread with the remaining chopped walnuts. Bake the bread in the preheated 350°F oven for 60 to 70 minutes until a wooden skewer inserted into the middle comes out clean. Let cool for an hour before serving.

These pro tips will make this recipe a success.

  • The more spotted and brown a banana peel is, the sweeter the banana will be. When choosing bananas for this recipe, opt for ones that are darker in color, resulting in sweeter, tastier bread. Since the bananas will be mashed and then baked, any light bruises do not need to be removed.
  • When whisking together the wet ingredients, the mashed banana will create texture in the batter, preventing it from becoming completely smooth. This is completely fine and is exactly how the batter should look.
  • When measuring out the flour, add the flour to a separate scoop and then add it into your measuring cup. Rather than pushing the measuring cup down into the flour, allowing it to fall into the measuring cup lightly will ensure that the flour is light in texture. Plus, it will ensure that too much is not added.
  • When mixing the dry ingredients with the wet ingredients, do not overmix. Overmixing can cause the bread to become dry and coarse once baked. Instead, aim to slightly undermix the bread with just a few pockets of flour remaining.
White plate with slice of classic banana bread with hand using knife to spread butter on surface of bread showing walnuts in interior of bread.

Frequently asked questions about this recipe.

If I have bananas that are not as ripe, can I simply add more sugar?

No, a baking recipe is driven by science, and changing the amount of sugar can change the outcome of the recipe. Place bananas in a brown paper bag to quicken the ripening process.

Does this bread freeze well? How long can it stay frozen?

Yes, once cooled, the bread will slice and freeze for up to 5 months.

Do the walnuts have to be added to this recipe?

No, the walnuts can easily be left out of the recipe or substituted with another nut.

Can multiple smaller loaves of bread be made from this dough?

Yes, this recipe easily adapts to three small or two medium loaves. Since different pans have varying sizes, the baking time must adjust accordingly.

White marble surface with banana bread slices sitting on surface along with white plate with orange coffee mug filled with black coffee.

Watch how to make this recipe.

More bread recipes to bake.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Loaf of classic banana bread sitting on white marble surface with a few slices already sliced off with orange mug filled with coffee to the side along with yellow napkin.

Grandma’s Classic Banana Bread

5 from 9 votes
My grandma’s classic banana bread recipe is sweet and moist with a perfect crumb on the top. When cut into slices with a slather of butter, this quick-to-make bread is a perfect breakfast, dessert, or snack. So if you have a batch of bananas that are getting brown, this is the recipe to make!
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 16 servings

Ingredients

  • 3 tbsp unsalted butter melted
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ¾ cup whole milk
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • 1 cup white granulated sugar
  • 3 cups all-purpose flour
  • 3 ¼ tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup toasted walnuts chopped

Instructions
 

  • Preheat the oven to 350°F. Grease one 8 ½ x 4 ½ loaf pan and set it aside.
  • In a medium bowl, add the mashed banana, sugar, and egg. Whisk to combine. Add the melted and slightly cooled butter, milk, and vanilla. Whisk until smooth.
    3 tbsp unsalted butter, 1 cup mashed ripe bananas (about 2 large bananas), ¾ cup whole milk, 1 large egg, 1 cup white granulated sugar, 1 ½ tsp vanilla extract
  • Add the flour, baking powder, and salt. Use the tines of the whisk to fold the wet and dry ingredients together. Mix until most of the ingredients are combined with a few dry pieces remaining. Add ¾ of the chopped walnuts into the batter and fold to combine. Pour the batter into the prepared loaf pan and top with the remaining chopped walnuts.
    3 cups all-purpose flour, 3 ¼ tsp baking powder, ¾ tsp kosher salt, 1 cup toasted walnuts
  • Bake in the preheated 350°F oven until the center of the bread is domed and a skewer inserted in the middle comes out clean, 60-70 minutes. Once baked, remove the bread from the oven and cool in the pan for 15 minutes. Remove from the pan and cool on a rack for 45 minutes.

Notes

  • The more spotted and brown a banana peel is, the sweeter the banana will be. When choosing bananas for this recipe, opt for ones that are darker in color, resulting in sweeter, tastier bread. Since the bananas will be mashed and then baked, any light bruises do not need to be removed.
  • When whisking together the wet ingredients, the mashed banana will create texture in the batter, preventing it from becoming completely smooth. This is completely fine and is exactly how the batter should look.
  • When measuring out the flour, add the flour to a separate scoop and then add it into your measuring cup. Rather than pushing the measuring cup down into the flour, allowing it to fall into the measuring cup lightly will ensure that the flour is light in texture. Plus, it will ensure that too much is not added.
  • When mixing the dry ingredients with the wet ingredients, do not overmix. Overmixing can cause the bread to become dry and coarse once baked. Instead, aim to slightly undermix the bread with just a few pockets of flour remaining.

Nutrition

Serving: 1servingsCalories: 229kcal
Course Bread
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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6 Comments

  1. 5 stars
    This recipe is excellent! I had some overripe bananas in my freezer just waiting for this recipe. I saw the video on Facebook this morning. After the bananas thawed all the other ingredients were readily available in my pantry and fridge. Kaleb, your videos are a delight and always inspiring. Thank you!

  2. Hi Kaleb-
    I made this recipe with Gluten Free flour and it turned out great. Is it 3 1/4 tsp or 3/4 of a tsp of baking powder? I did 3 1/4 tsp as the recipe stated but it tasted a little bitter, I was thinking it might be the GF flour. All in all it was good.
    I have tried a few of your recipes and they have been great!
    Thanks-
    Marne

    1. Hello!
      So glad this worked with gluten-free flour. The 3 1/4 teaspoons of baking powder is correct. This recipe creates a lighter textured quickbread with a nice dome. I would wonder if the bitter flavor came from the gluten-free mix used or a slightly underripe banana.

  3. 5 stars
    I just made this, it is the best banana bread i ever made, and i am 70!! I had no walnuts so just made without. Took on board you said to measure out the bananas, was good idea. This banana bread is Delicious!