This classic banana bread is easy to make and everyone will love it. It’s the best way to use up some over-ripe bananas and make a great breakfast or snack!
Do you have a favourite, go-to banana bread recipe that you think of every time you have those over ripe bananas sitting on the counter begging to be used?
I actually didn't. I have plenty of recipes I love to make with those bananas — it's actually usually a bit of a debate trying to decide what to make with them. There are too many choices. Banana muffins, banana cookies, banana cake, banana pancakes, banana bars — so many options!
But after finding this classic banana bread recipe in a very old cookbook of my mom's (and then messing with it a bit because I can't leave well enough alone!), I have to say that every time I have some ripe bananas this banana bread is my first thought.
Even when I already have a loaf of it sitting in the freezer.
It's that good.
Easy to make, only 8 ingredients that you likely always have on hand, and it makes two loaves of perfect banana bread. I like this particular recipe because it's not overly sweet — most of the sweetness comes from the bananas rather than excessive amounts of sugar. There's still sugar, but some recipes call for a lot more so I like that there's only three quarters of a cup for two loaves of banana bread here.
There also isn't a lot of added oil, only 1/3 cup for two loaves, as the bananas add enough moisture to the bread.
Plus this banana bread is fantastic warm from the oven, over the next few days for breakfast and snacks, or frozen for later — it thaws beautifully and tastes just as good as when it was first baked.
So if you haven't found that go-to banana bread recipe yet, give this one a try. It's my new favourite!
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