Classic Banana Bread Recipe

Kate Donahue | Food Babbles

Classic Banana Bread is warm, sweet, with a few hints of nutmeg and cinnamon. People will line up!

Classic Banana Bread Photo

Most people look at a browning bunch of bananas and think to themselves, "Those are about ready for the trash." I always look at that same sad bunch of spotty bananas and think to myself, ”Ooo!! It's just about time to make banana bread!"

I never even used to like bananas at all, in any form. As a kid, I wouldn’t touch them although my dad always tried sneaking slices into my Cheerios. I don’t know why he thought he would get away with it. I simply avoided them and ate all the cereal, leaving the poor banana slices behind swimming in leftover milk.

These days, I'm still not too crazy about them straight up, but blending into a cinnamon pear green smoothie, I love them. They add sweetness without adding sugar! The only other way I really enjoy bananas is if they are baked into moist, cinnamony banana bread.

Classic Banana Bread Picture

Growing up I vividly remember my grandfather baking banana bread. His had walnuts in it, which I didn’t care for, but I still devoured his banana bread, picking out the walnut along the way. Just try keeping me away from Grandpa’s classic banana bread!

For that matter, try to keep anyone away. As soon as that sweet scent starts wafting through the air in my house people start calling dibs. That's why I now know better than to ever just make one loaf. The minimum is always a two loaf batch.

The moment those bananas turn brown, every one of them is spoken for. Today I’m sharing my grandfather’s recipe.

This classic banana bread recipe is so easy and comes together in a flash! It's moist, slightly sweet with warm cinnamon and just a touch of nutmeg. I assure you, you'll have people lining up at your door when they find out you've got brown bananas on your countertop.

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Classic Banana Bread Recipe

    16 Servings


  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Granulated Sugar
  • 5 Ripe Bananas
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg


  1. Preheat your oven to 350°F. Spray two 8x4-inch loaf pans with baking spray containing flour. Set aside.
  2. In a medium bowl, combine the flour, baking soda, baking powder and salt.
  3. In another bowl, beat together the eggs and sugar. Stir in the bananas, vanilla, oil, cinnamon and nutmeg.
  4. Stir in the flour mixture in two parts, just until combined. Divide the batter evenly between the two loaf pans.
  5. Bake in preheated oven for 50 minutes to 1 hour, or until a tester comes out clean.
  6. Remove from oven and cool in pans on wire rack for 30 minutes then turn bread out on to wire racks to cool completely.


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Related Recipes:
Bread Recipes, Quick Bread Recipes, Baking Recipes, Baked Recipes, Banana Recipes, Easy Recipes, Breakfast Recipes, Brunch Recipes, Snack Recipes, Family Meals and Snack Recipes, Lunchbox Recipes
Recipe Yields:
16 servings
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Related Post:
Author: Kate Donahue
Recipe Yields: 16 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Nutrition Facts

Servings Per Recipe 16

Amount Per Serving
Calories from Fat 61
Calories 209

% Daily Value*
Total Fat 8g
  Saturated Fat 1g
Sodium 225mg
Total Carbohydrate 35g
  Dietary Fiber 2g
  Sugars 18g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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