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In my kitchen, I had ripe bananas with dark spots that no one wanted to eat. It was the perfect excuse to make this Classic American Banana Bread!
If you cannot eat the entire bread in one day, don't worry. It gets even tastier the following day. I must confess that I ate three thin slices in a row! 😮 One of my sons, who hates bananas, even asked for more and wanted it as a snack for school.
Believe me, this Classic American Banana Bread is made with basic ingredients but is so delicious. The key is that the more your bananas ripen, the tastier your bread will be.
Because the bananas will be naturally sweeter, you can reduce the amount of sugar the traditional recipe required from 1 cup to ¾ cup. I also reduce the amount of flour from 2 cups to 1½ cups, giving the bread a more tender texture.
Feel free to add nuts, fruits (such as blueberries, cranberries, dry raisins…) or chocolate chips if you prefer. But even without these, my Classic American Banana Bread is still delicious and flavorful.
When wrapped tightly in foil or plastic wrap, this banana bread will last up to a few days. You can also freeze your banana bread (sliced or whole) and it will last up to 3 months in the freezer.
Classic American Banana Bread
Ingredients
- ¾ cup sugar (*)
- 1 butter stick (8 tbsp), melted
- 2 eggs at room temperature
- 3 ripe bananas, peeled and coarsely mashed
- 1 tablespoon milk
- 1 tsp vanilla
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 325 degrees F.
- Butter and flour a 8.5 x 4.5 x 2.5- inch loaf pan. Set aside.
- In a large mixing bowl, mix the sugar and melted butter with an electric mixer about 4 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a medium bowl combine flour, baking powder, baking soda, salt, and cinnamon.
- Add the mashed bananas to the wet mixture with the milk, and vanilla. Stir with a spatula until well combined. Mixing in the dry ingredients until the flour disappears.
- Pour the batter into the prepared loaf pan and bake for approximately 1 hour to 1 hour and 10 min. or until a toothpick inserted in the center comes out clean.
- Before removing the cake from the mold, let it cool for 15 minutes on a wire rack. Wait until it is completely cooled before slicing.
Alperen Atalay
Greetings from Turkey. A great recipe
It's really delicious. Thank you for this beautiful recipe. 😁😏🇹🇷🇹🇷
Francoise
Thank you very much Alperen! So glad to hear 🙂
Elena
Best banana bread I have had so far🤤. Thank you for the recipe👍
Francoise
Thank you so much, Elena! 😊
claudine penfold
used to make it often when i was in the us never made it in france was afraid of not getting the right ingredients in all their right amounts but it worked out its in the oven now.
than you francoise
Francoise
So glad to read this Claudine 😊! Thank you so much!
Mark Heimann
I’ve baked this recipe several times. Absolutely fabulous results!!
Francoise
Great! Thank you so much Mark!
Amira Yusuf
It's the most delicious banana bread recipe!
Francoise
Thank you very much Amira 😊!
Maggie
Made this in England at 140c with a fan oven. Turned out beautifully. Thank you.
Francoise
So glad to hear this. Thank you, Maggie!