There’s something incredibly comforting about the smell of homemade banana bread baking in the oven. For me, it instantly brings back slow afternoons at home, when overripe bananas sat patiently on the counter, waiting to be transformed into something warm, sweet, and deeply familiar. It’s the kind of recipe you make without thinking twice — not because it’s fancy, but because it feels like home.
Perfectly moist every time
Thanks to ripe bananas and the right balance of fat and sugar, the texture stays soft and tender for days.
A great way to use overripe bananas
Those brown, spotty bananas you were about to toss? This recipe turns them into gold.
Customizable for any mood
Add chocolate chips, nuts, or spices to make it your own without changing the base recipe.
Ideal for breakfast or dessert
Sweet enough for dessert, but comforting enough to enjoy with coffee in the morning.
Freezer-friendly and meal-prep approved
Bake once, enjoy all week — or freeze slices for later.Ripe Bananas
The riper, the better. Bananas with brown spots bring natural sweetness and moisture, essential for classic homemade banana breadAll-Purpose Flour
Standard flour works best here. Spoon and level for accurate measuring to avoid a dense loaf.
Granulated Sugar or Brown Sugar
Brown sugar adds deeper flavor and extra moisture. You can use a mix for balanced sweetness.
Butter or Neutral Oil
Butter adds richness, while oil keeps the bread ultra-moist. Either works beautifully.Eggs
Provide structure and help bind everything together. Use room-temperature eggs for best results.
Baking Soda
Essential for rise. Make sure it’s fresh for a properly domed loaf.
Salt
Balances sweetness and enhances the banana flavor.
Vanilla Extract
Adds warmth and depth, making the flavor more rounded
