Banana bread is a classic recipe that just begs to be made every time a bunch of bananas make it past their prime. A good banana bread recipe comes together with ingredients you probably already have on hand, and transforms sad bananas into a delicious treat for breakfast.
This banana bread recipe is made all in one bowl to save dishes. It is important to follow the directions in the order written so that your bread turns out tender and holds together well as you slice it – even if it’s still warm.
Simple Classic Banana Bread
Banana bread is a staple that every beginning baker wants to know how to cook. I’m currently teaching my young bakers how to make classic recipes. We’re using wheat flour (folic acid free) and reducing the sugar, but still making ‘not weird’ versions of classic recipes.
As my children get older*, I realize that they will be eventually leaving my house. And I’d like them to develop a love for a lower-sugar, real-butter versions of ‘regular’ recipes rather than have their first taste of banana bread be soaked in corn syrup and Crisco, or develop a taste for brownies that are made with rancid oils and waxy chocolate.
This recipe is this mom’s way of saying, “I know you’re not going to always eat how I eat, but here, let me show you how GOOD banana bread made with real cinnamon and butter and loads of banana flavor tastes.
*My daughter is on keto for medical reasons and she remains on the keto diet. She is happy to help make and share these recipes, even though she cannot eat them right now.
Classic Banana Bread
Not too sweet, this classic banana bread is a family and friend favorite. Be sure to plan ahead so that you have time to cook the bread long enough. While I usually post recipes for the GAPS and Keto diets, I do still enjoy baking for friends and family with wheat flour.
This is part of a baking series as I show my children how to bake classic recipes from scratch – most of these recipes are adapted from Joy of Cooking. When adapting recipes, typically I reduce the sugar and change the directions so that both the wet and dry ingredients are done in the same bowl to save dishes.
We always use folic-acid-free flour.
- 10 tablespoons butter soft
- 2/3 cup sugar or brown sugar
- 1 tablespoon molasses omit if using brown sugar
- 4 large bananas very ripe
- 4 large eggs
- 1-2/3 cups all purpose flour or gluten free flour + 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1-1/2 teaspoons sea salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup crispy walnuts optional
Preheat oven to 350* F. Line 2 (6-cup) loaf pans with parchment paper or grease well with butter.
In a stand mixer with a paddle (triangle) attachment, beat butter until light and fluffy. Scrape sides if needed. Add in sugar and molasses if using and beat again until light and fluffy.
To the butter/sugar mixture, add in bananas one at a time, beating between each addition. Add in eggs one at a time, again beating between each mixture.
Stop the mixer and add flour, cinnamon, salt, baking powder, and baking soda. Mix slowly until just combined.
Add in crispy walnuts if using.
Evenly distribute batter among both loaf pans and bake for 55 minutes, or until a knife inserted into the center comes out clean. Allow to cool in the pan on a rack for 10 minutes, then remove to cool the rest of the way.
Adapted from the Joy of Cooking (reduced sugar, doubled recipe, changed instructions)
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