Name: Classic Banana Quick Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 1/2 cups all purpose flour; 1 tsp baking soda; 1 tsp salt; 1 1/4 cups granulated sugar; 1/2 cup unsalted butter ((softened)); 2 eggs; 1/2 cup buttermilk; 1 tsp vanilla; 3 very ripe bananas

Jump to Recipe

This classic banana bread is easy to make, simple to customize, and a delicious way to use up overripe bananas. Our family has a habit of letting bananas get a little too ripe just so we’ll make another loaf. 😂 It’s perfect for a quick breakfast, an afternoon snack, or a slice with your morning coffee.

sliced banana bread on a white plate next to a second loaf wrapped in a kitchen towel

Servings: 12
Prep Time: 10 minutes
Cook Time: 50 minutes to 1 hour (depending on pan size)
Total Time: 1 hour to 1 hour 10 minutes

Ingredients

2 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 ¼ cup granulated sugar
½ cup (1 stick) unsalted butter, softened
2 eggs
½ cup buttermilk
1 tsp vanilla extract
3 very ripe bananas

bananas, flour, sugar, butter, eggs, vanilla, baking soda, buttermilk and salt on. a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions

Step 1: Preheat oven to 350º F. Line a 9”x5” or 2-8″x4″ loaf pans with parchment paper or grease/spray the bottom of loaf pan(s) avoiding the sides.

Step 2: Whisk together flour, salt, and baking soda. Set aside. Mash bananas with a fork until any large lumps have been smoothed out and set aside.

flour, salt, and baking soda whisked in a bowl

Step 3: Using a wooden spoon, stir butter and sugar together. Use the flat side of the spoon to thoroughly incorporate butter and sugar together.

Step 4: Stir in eggs, one at a time, until combined. Continue stirring while adding buttermilk and vanilla.

vanilla and buttermilk being added to bowl

Step 5: Add mashed banana and stir until batter is evenly mixed.

Step 6: Add the flour mixture and stir until just combined. Pour into prepared loaf pan or divide evenly between 2 loaf pans.

flour and bread batter being strred together

Step 7: Bake in lower half of oven for 50 minutes (8×4 pan) or 1 hour (9×5 pan), or until toothpick inserted in the center comes out clean (no batter sticking to it). Carefully remove from oven.

Step 8: Cool for 5-10 minutes in pan. Run a butter knife around edges of loaf in pan to make sure it’s loose, then remove from pan and continue cooling for 1 hour. Serve with butter.

🍋 Simply Made Suggestions

Make your own buttermilk: No buttermilk? Add 1 teaspoon of vinegar to ½ cup of milk. Stir and let sit for 5 minutes before using.
Go nuts: Stir in about 1 cup of chopped walnuts or pecans just before pouring the batter into the pan.
Add some cinnamon: Mix in 1 teaspoon of ground cinnamon when adding the bananas for a little extra flavor.
Save those ripe bananas: Freeze overripe bananas until you’re ready to bake. Thaw and drain off excess liquid before using.
Cut back on sugar: Try a cup-for-cup sugar substitute designed for baking. We like Whole Earth Erythritol & Monk Fruit, but keep in mind that substitutions may change the texture slightly.

🍌 Before You Go…

If you love this banana bread, try our Mini Glazed Banana Muffins next! They’re perfect for a quick breakfast, afternoon snack, or whenever you’ve got a couple of overripe bananas hanging around.

Classic Banana Quick Bread

This classic homemade banana bread is moist, delicious, and easy to make with overripe bananas. Enjoy it plain or add your favorite mix-ins for a quick breakfast or afternoon snack.

Beth

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Ingredients

2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/4 cups granulated sugar
1/2 cup unsalted butter (softened)
2 eggs
1/2 cup buttermilk
1 tsp vanilla
3 very ripe bananas

Instructions

Preheat oven to 350° F. Line a 9”x5” or 2-8"x4" loaf pan(s) with parchment paper or grease/spray the bottom of loaf pan, avoiding the sides.
Whisk together flour, salt, and baking soda. Set aside. Mash bananas with a fork until any large lumps have been smoothed out and set aside.
Using a wooden spoon, stir butter and sugar together. Use the flat side of the spoon to thoroughly incorporate butter and sugar together.
Stir in eggs one at a time until combined. Continue stirring while adding buttermilk and vanilla.
Add mashed bananas and stir until batter is evenly mixed.
Add the flour mixture and stir until just combined. Pour into prepared loaf pan or divide evenly between 2 pans.
Bake in lower half of oven for 50 minutes (8×4) to 1 hour (9×5), or until toothpick inserted in the center comes out clean (no batter sticking to it). Carefully remove hot pan(s) from oven.
Cool for 5-10 minutes in pan. Run a butter knife around edges of loaf in pan to make sure it’s loose than remove from pan and continue cooling for 1 hour.