Classic Banana Bread Recipe

The banana bread likely has its roots in the United States during the Great Depression. The use of baking soda and baking powder as leavening agents became popular during this time as an alternative to yeast, which was more expensive. Additionally, the marketing of home baking soda and powder by companies like Arm & Hammer contributed to the rise of quick breads. Here’s how to do it! Feel free to customize it by adding chocolate chips, raisins, or other ingredients to suit your taste.


  • 3 to 4 ripe bananas, mashed
  • 1 teaspoon lemon juice (to prevent browning, optional)
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup chopped nuts (walnuts or pecans), optional
  • Butter or cooking spray for greasing the pan


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan.
  2. Prepare Bananas:
    • In a bowl, mash the ripe bananas with a fork. If you like, you can add a teaspoon of lemon juice to the mashed bananas to prevent browning. Set aside.
  3. Mix Wet Ingredients:
    • In a large mixing bowl, melt the butter. Add the mashed bananas, vanilla extract, and granulated sugar. Mix well.
  4. Add Egg:
    • Add the egg to the banana mixture and mix until well combined.
  5. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, salt, and, if using, ground cinnamon and nutmeg.
  6. Combine Wet and Dry Ingredients:
    • Add the dry ingredients to the banana mixture. Stir until just combined. Do not overmix.
  7. Optional: Add Nuts:
    • If you’re using nuts, gently fold in the chopped nuts into the batter.
  8. Pour into Pan:
    • Pour the batter into the greased loaf pan, spreading it evenly.
  9. Bake:
    • Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool:
    • Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  11. Slice and Serve:
    • Once cooled, slice the banana bread and serve. It’s delicious on its own or with a bit of butter.

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