Old Fashioned Banana Bread Recipe: Moist, Easy, and Classic!

There’s something deeply comforting about a loaf of old fashioned banana bread cooling on the counter. It fills the kitchen with warmth and the cozy scent of butter, vanilla, and sweet bananas. This recipe brings you a tender crumb, a lightly caramelized crust, and just the right balance of sweetness—reliable, classic, and perfect for breakfast, a snack, or a slice shared with a friend over coffee.

What you can expect here is a straightforward, tried-and-true method that highlights the natural flavor of ripe bananas. With a few thoughtful tips and pantry-friendly ingredients, you’ll get a loaf that’s moist without being heavy, with a gentle spice note and that nostalgic “grandma’s kitchen” vibe. If you’ve ever wanted a banana bread that works every single time, this is it.

What Makes This Old-Fashioned Banana Bread Irresistible

This banana bread leans into simplicity, letting ripe bananas do the heavy lifting. The result is a moist, tender loaf that slices cleanly and stays delicious for days. A touch of cinnamon and vanilla adds warmth, while a small amount of sour cream keeps every bite soft and rich without being dense. It’s easy to customize with nuts or chocolate chips, and the batter comes together in minutes—no mixer required. It’s the kind of recipe you’ll memorize and return to whenever a few bananas go spotty on the counter.

What You’ll Need: Ingredients for Old Fashioned Banana Bread

• Ripe bananas (3 medium, about 1 1/2 cups mashed): The star of the show—provides moisture, sweetness, and rich banana flavor. The riper, the better.
• All-purpose flour (1 3/4 cups / about 220 g): Gives structure. Measuring accurately prevents a dry or dense loaf.
• Granulated sugar (3/4 cup): Sweetens and helps with browning, creating a tender crumb.
• Light brown sugar (1/4 cup): Adds a hint of caramel depth and extra moisture.
• Unsalted butter (1/2 cup / 115 g), melted and slightly cooled: Classic richness and a soft, velvety texture. Oil works in a pinch, but butter gives better flavor.
• Large eggs (2): Bind the batter and contribute to structure and tenderness.
• Sour cream (1/3 cup): Keeps the bread moist and tender; the gentle acidity balances sweetness. Plain Greek yogurt or buttermilk makes a great swap.
• Vanilla extract (1–2 teaspoons): Enhances the banana and adds old-fashioned warmth.
• Baking soda (1 teaspoon): Leavening that reacts with acidity to lift the loaf.
• Fine sea salt (1/2 teaspoon): Rounds out the flavors so the sweetness doesn’t taste flat.
• Ground cinnamon (1/2 teaspoon, optional): A cozy note that complements the bananas without overpowering.
• Optional add-ins (up to 3/4 cup total): Chopped walnuts or pecans for crunch, or chocolate chips for a dessert-like twist.

Step-by-Step Guide to Making Old Fashioned Banana Bread

1. Prep the pan and oven. Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling, leaving overhang for easy lifting. This helps prevent sticking and ensures clean edges.
2. Mash the bananas. In a large bowl, mash the peeled bananas with a fork until mostly smooth with a few small lumps. You’re aiming for about 1 1/2 cups.
3. Combine the wet ingredients. Whisk the melted, cooled butter, granulated sugar, and brown sugar into the mashed bananas until glossy. Add the eggs one at a time, whisking well after each. Stir in the sour cream and vanilla until the mixture is cohesive and creamy.
4. Whisk the dry ingredients separately. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This evenly disperses leavening and spice so you don’t get pockets of either.
5. Bring it together—gently. Add the dry ingredients to the wet in two additions, folding with a spatula just until the flour disappears. If using nuts or chocolate chips, fold them in now. Do not overmix; a few streaks are better than a tough loaf.
6. Rest the batter briefly. Let the bowl sit for 5 minutes. This quick rest allows the flour to hydrate for an extra-tender crumb.
7. Fill the pan and smooth. Scrape the batter into your prepared pan and smooth the top. For a rustic split down the center, lightly run a buttered knife along the middle.
8. Bake. Place the pan on the middle rack and bake for 55–65 minutes. If the top is browning too quickly at the 40-minute mark, tent loosely with foil. The bread is done when a toothpick comes out with a few moist crumbs, or when the center reads 200–205°F (93–96°C) on an instant-read thermometer.
9. Cool with care. Let the bread cool in the pan for 10–15 minutes, then use the parchment to lift it onto a rack. Cool at least 1 hour before slicing. This wait time is crucial—it sets the crumb so slices stay plush and intact.
10. Slice and enjoy. Cut into thick slices and serve warm or at room temperature. If you like, add a pat of butter, a drizzle of honey, or a smear of peanut butter.

Time & Prep at a Glance

Serving note: Banana bread tastes wonderful shortly after cooling, but the flavor deepens by the next day. Wrap well and enjoy even more pronounced banana notes tomorrow.

Little Tricks for Big Success

• Use very ripe bananas. Look for deeply speckled skin and soft flesh. Ripe bananas make a sweeter, more flavorful, and moister loaf.
• Measure flour accurately. If you don’t use a scale, fluff the flour, spoon it into the cup, and level with a knife. Too much flour is the number one cause of dry banana bread.
• Don’t overmix. Once the dry ingredients go in, fold gently just until combined. Overmixing develops gluten and toughens the bread.
• Mind your pan size. A 9×5-inch pan yields a broad, even loaf. If you use an 8 1/2×4 1/2-inch pan, bake a little longer and watch the center for doneness.
• Check doneness by temperature. An instant-read thermometer should read about 200–205°F (93–96°C) in the center. This is more reliable than a toothpick.
• Tent if needed. If the top browns too quickly, loosely tent with foil for the last 15–20 minutes.
• Customize with restraint. Add-ins are delightful, but keep total mix-ins to about 3/4 cup so the loaf stays cohesive.
• Storage tips. Wrap cooled slices in parchment and then in an airtight container. They keep 2–3 days at room temperature or up to 3 months in the freezer. Thaw at room temp or warm briefly in a low oven.
• Flavor boosters. A pinch of nutmeg, a splash of bourbon or rum (1 tablespoon), or a tablespoon of dark molasses can add old-fashioned depth without changing the structure.
• Altitude adjustments. At high altitude, reduce baking soda to 3/4 teaspoon and increase flour by 1–2 tablespoons; start checking for doneness earlier.

Nutrition at a Glance: Nutritional Snapshot

The following values are approximate and will vary with ingredient brands and add-ins. Calculated for 12 slices, without nuts or chocolate.

Note: Adding nuts will increase healthy fats, protein, and calories; adding chocolate chips will raise sugar and calories. For a lighter loaf, you can reduce granulated sugar to 2/3 cup without compromising structure.

Your Top Questions, Answered: Frequently Asked Questions

Can I use frozen bananas?

Yes. Thaw them in a bowl, then peel and drain off excess liquid before mashing. Frozen bananas often yield extra-moist bread and a strong banana flavor. Measure to ensure you still have about 1 1/2 cups mashed banana.

How can I make this dairy-free or gluten-free?

For dairy-free, use a neutral oil (like light olive or canola) instead of butter and swap the sour cream for a dairy-free yogurt. For gluten-free, use a 1:1 gluten-free all-purpose flour blend with xanthan gum included. Avoid overmixing to maintain a tender crumb.

Why did my banana bread sink or turn gummy in the middle?

Often it’s underbaked or the batter was overmixed. Check doneness by temperature (200–205°F/93–96°C in the center), and fold the batter gently once you add the dry ingredients. Also, make sure your baking soda is fresh; expired leavening can cause poor rise.

A Cozy Closing Note: Final Thoughts

Old fashioned banana bread is more than the sum of its parts—it’s a small ritual that turns a handful of humble ingredients into something special. The simple rhythm of mashing bananas, whisking a glossy batter, and pulling a golden loaf from the oven has a way of slowing time just enough to savor it. Share a warm slice with someone you love, or tuck a piece into your bag for a mid-afternoon treat. With this dependable, comforting recipe in your back pocket, every spotted banana becomes an opportunity to bake a little happiness.