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Classic Banana Bread Recipe

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This Classic Banana Bread Recipe yields a tender moist bread. Ripe bananas are mashed and mixed in a simple batter spiced with cinnamon and nutmeg. Slice and serve with salted butter. Recipe yields 2 loaves.
Course Breads & Baked Goods
Cuisine American
Keyword baking, banana, bread, homemade, quick bread
Prep Time 15 mins
Cook Time 35 mins
Additional Time 2 mins
Total Time 52 mins
Servings 16 servings
Calories 139
Author Laurie McNamara

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 whole ripe bananas plus 1 or two more for topping bread before baking
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt

Instructions

  • Preheat your oven to 325° and grease 2 standard loaf pans.
  • In a mixing bowl, measure and the flour, baking powder, baking soda, cinnamon and nutmeg. Whisk to combine, and then setting off to the side.
  • Then in separate bowl, mash the bananas with a fork. Set this aside for a moment as well.
  • Next, on a larger mixing bowl (or in the bowl of your stand mixer, fitted with the paddle attachment) add the softened butter with both sugars. Mix on medium-low speed until light and creamy.
  • To the same bowl, add the mashed bananas, eggs, milk, vanilla extract and kosher salt. Mix on low to medium-low until combined.
  • Gradually add 1/3 of the flour mixture at a time, mixing until incorporated. With a rubber spatula, scrape down the sides and bottom of the bowl to insure all the ingredients are incorporated.
  • Divide the batter (about 1-1/2 cups each) among the prepared pans and spread evenly. Use any extra ripe bananas by cutting it in half and placing one on top of each loaf. If you have two leftover bananas you can stagger the halves on each loaf.
  • Place both pans on the middle rack of your preheated oven and bake for 35 to 40 minutes or until a tester, inserted into the middle, comes out clean and/or with a few crumbs still attached. If there’s any trace of batter, place the pan or pans back into the oven and bake for 2 minutes more or until done.
  • Allow the banana bread to cool in the pans for 10 to 20 minutes before removing and placing on a wire rack to finish cooling.
  • Slice and serve with softened salted butter.

Nutrition

Serving: 1slice | Calories: 139kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 252mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg