Old Fashioned Banana Bread Recipe
There’s something so wonderfully nostalgic about a warm slice of banana bread, isn’t there? It’s the kind of treat that can instantly transport you back to childhood afternoons spent in the kitchen, surrounded by the comforting aroma of bananas, butter, and vanilla wafting through the air. This old-fashioned banana bread recipe is a staple in my household, passed down through the generations, and it never fails to deliver. Whether you’re a seasoned baker or someone who just has a few overripe bananas sitting on the counter, this recipe is a simple yet timeless classic that’s sure to please.
But what makes this banana bread recipe so special? It’s the perfect balance of moist banana goodness and crunchy walnut bites, with a hint of vanilla rounding out the flavor. Plus, it’s incredibly versatile—whether you like it plain, slathered with butter, or toasted with a smear of peanut butter. I can almost guarantee this will become a regular feature in your baking rotation.
🍌 My first experience with this banana bread (spoiler: it involves a family secret!)
I remember the first time I baked this banana bread like it was yesterday. I was about 12, in my grandmother’s kitchen. She had this old, hand-written recipe card that was practically falling apart, stained with butter smudges and flour dust. I wasn’t much of a baker at the time, but when she handed me that recipe and said, “This one’s easy, you can’t mess it up,” I knew I had to give it a try. I nervously mashed the bananas, mixed the ingredients (probably over-mixed it—rookie mistake!), and kept peeking into the oven every five minutes.
When it finally came out, it wasn’t perfect—maybe a little dense—but the flavor was out of this world. I was hooked. Since then, I’ve made this recipe countless times, tweaking it here and there, but it’s that original version that I always come back to. There’s something comforting about knowing you’re making something the same way it was made decades ago.
A bit of history: where did banana bread come from?
Banana bread is one of those recipes that feels like it’s been around forever, but it actually became popular in American kitchens during the 1930s. The rise of banana bread coincided with the Great Depression when frugal home cooks looked for ways to use every bit of food they had—including bananas that were a bit too ripe to eat on their own. The introduction of baking soda and powder around the same time made it easier to create a light, fluffy bread without yeast, and thus, banana bread as we know it was born. Today, it’s a go-to for home bakers everywhere, and it’s easy to see why.
Let’s talk ingredients: bananas, butter, and walnuts, oh my!
The ingredients in this banana bread recipe are simple, but each one plays a crucial role in creating that perfect loaf.
- Bananas: The star of the show, obviously! Overripe bananas are key here—think brown, spotty, and slightly mushy. The riper the banana, the sweeter and more flavorful your bread will be. If you’re short on ripe bananas, you can pop them in the oven at 300°F for about 10 minutes to soften them up.
- Butter: Unsalted butter adds richness and helps keep the bread moist. You’ll want it at room temperature so it blends smoothly with the sugar.
- Walnuts: These add a lovely crunch and a slightly earthy flavor that balances the sweetness. If you’re not a walnut fan, feel free to swap them for pecans or skip the nuts entirely for a smooth, tender bread.
- Vanilla: Just a teaspoon is all you need to give the bread that warm, comforting flavor that enhances the banana beautifully. You can use vanilla extract, or if you’re feeling fancy, try vanilla bean paste for an extra hit of flavor.
- Flour: All-purpose flour works perfectly here. I’ve experimented with whole wheat flour, and while it adds a slightly nuttier taste, it can make the bread denser.
- Baking soda & powder: These help give the bread its rise and ensure it doesn’t come out too dense. Just make sure they’re fresh, or your bread might not rise properly.
- Sea salt: Just a little to balance out the sweetness and enhance all the other flavors.

Kitchen gear: here’s what you’ll need (and what you can skip)
The beauty of this recipe is that you don’t need any fancy equipment. If you’ve got a few basic kitchen tools, you’re good to go.
- Mixing bowls: You’ll need two—one for the wet ingredients and one for the dry. I always use my big glass bowls so I can easily see how everything is coming together.
- Hand mixer or stand mixer: While you can absolutely mix everything by hand, a hand mixer will make the job quicker and give you a more even texture. Just be careful not to overmix!
- Loaf pan: A standard-size loaf pan (8-1/2 x 4-1/2 inches) is perfect for this recipe. If you don’t have a loaf pan, you could also use a muffin tin to make banana bread muffins (just adjust the baking time to about 20-25 minutes).
Step-by-step: how to make this old-fashioned banana bread
Alright, let’s get baking!
- Preheat the oven to 350°F. It’s always good to get that out of the way first so your oven is nice and hot by the time your batter is ready.
- Cream the butter and sugar: In a large bowl, use your hand mixer to blend the softened butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes. I always start slow and then increase the speed as the butter softens.
- Add the eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla and mix until combined. Now, it’s time for the bananas! Mash them up (I usually just use a fork), and then stir them into the mixture. It might look a little lumpy, but that’s okay.
- Mix the dry ingredients: In a separate bowl, stir together the flour, baking soda, baking powder, sea salt, and chopped walnuts. A quick tip here—tossing the walnuts in a little flour helps keep them from sinking to the bottom of your loaf during baking.
- Combine the wet and dry ingredients: Slowly fold the dry ingredients into the banana mixture. Don’t overmix! The batter should be thick and a little lumpy. Overmixing can make your banana bread tough.
- Pour into the loaf pan: Grease your loaf pan with non-stick spray or butter, then pour the batter in. Smooth out the top a bit with a spatula.
- Bake: Pop it in the oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Resist the urge to open the oven door too early—it can cause the bread to sink in the middle.
- Cool and enjoy: Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. If you can wait that long (I usually can’t!), it slices beautifully when fully cooled.

Variations you’ve got to try
There are so many fun ways to mix up this classic banana bread recipe.
- Chocolate chip banana bread: Swap the walnuts for chocolate chips (or do a mix of both!). It turns the bread into a rich, indulgent treat.
- Gluten-free: Use a 1:1 gluten-free flour blend, and you’ll still get that moist, fluffy texture. Just make sure your baking powder is gluten-free too!
- Vegan version: Substitute the butter with coconut oil or a vegan butter alternative, and use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) instead of regular eggs.
- Seasonal twists: Add some cinnamon, nutmeg, or even pumpkin spice to give your banana bread an autumnal flavor. I’ve even tossed in a handful of dried cranberries for a holiday twist, and it was amazing!
How to serve (and impress your friends!)
When it comes to serving banana bread, simplicity is key. You can slice it thick and serve it with a little butter, or get fancy and toast it with a drizzle of honey. I love adding a sprinkle of powdered sugar on top for a bit of visual flair if I’m serving it to guests. It pairs beautifully with a scoop of vanilla ice cream for dessert too!
Drink pairings: because banana bread deserves a companion
If you’re enjoying banana bread for breakfast or a snack, I’d recommend a nice cup of coffee or tea to go with it. The slight bitterness of black coffee complements the sweetness of the bread perfectly. For a more indulgent pairing, a glass of milk or hot cocoa is always a winner (especially for kids!).
Storing and reheating: making it last
Banana bread keeps really well, and in some cases, it’s even better the next day! Store it in an airtight container at room temperature for up to three days. If you want to keep it longer, it freezes beautifully—just wrap the cooled loaf tightly in plastic wrap and pop it in the freezer. It’ll stay fresh for up to three months. To reheat, simply thaw it on the counter or microwave individual slices for about 15-20 seconds.
Scaling the recipe: more (or less) banana bread, please!
If you want to double the recipe, go for it! This recipe scales easily. Just make sure to divide the batter between two loaf pans. If you want to make mini loaves or muffins, reduce the baking time to around 20-25 minutes. The key is to keep an eye on them—when a toothpick comes out clean, they’re done.
Common issues (and how to avoid them)
- Dense bread: This usually happens when the batter is overmixed. Try to fold the ingredients gently just until combined.
- Sinking in the middle: If your banana bread sinks, it could be because the oven door was opened too early, or your baking soda/powder wasn’t fresh. Always check the expiration dates on those!
Give this old-fashioned banana bread a try!
There’s really nothing like homemade banana bread—especially when it’s made with love. Whether you’re using up those overripe bananas or baking for a special occasion, this recipe is a true winner. Try it out, play around with the variations, and most importantly, enjoy the process (and the delicious results!). Trust me, once you’ve had a slice of warm banana bread fresh from the oven, you’ll be coming back for more.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes! Just make sure to thaw them first and drain off any excess liquid before mashing.
Q: What if I don’t have walnuts?
A: You can skip them or substitute them with other nuts like pecans or almonds. Or, try adding chocolate chips instead!
Q: How do I know when my banana bread is done?
A: Insert a toothpick into the center. If it comes out clean, your bread is ready.
Q: Can I use whole wheat flour?
A: You can, but the bread might be denser. I’d recommend using half whole wheat and half all-purpose flour for a lighter texture.
Q: Why is my banana bread too dry?
A: It’s possible it was overbaked. Check your bread at the 50-minute mark and take it out as soon as the toothpick test comes out clean.

Old Fashioned Banana Bread Recipe
Discover the best old-fashioned banana bread recipe! Moist, flavorful, and easy to make, it’s a perfect way to use ripe bananas.
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup white granulated sugar
- 2 large eggs
- 4 large over ripe bananas, mashed
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. It’s always good to get that out of the way first so your oven is nice and hot by the time your batter is ready.
- Cream the butter and sugar: In a large bowl, use your hand mixer to blend the softened butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes. I always start slow and then increase the speed as the butter softens.
- Add the eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla and mix until combined. Now, it’s time for the bananas! Mash them up (I usually just use a fork), and then stir them into the mixture. It might look a little lumpy, but that’s okay.
- Mix the dry ingredients: In a separate bowl, stir together the flour, baking soda, baking powder, sea salt, and chopped walnuts. A quick tip here—tossing the walnuts in a little flour helps keep them from sinking to the bottom of your loaf during baking.
- Combine the wet and dry ingredients: Slowly fold the dry ingredients into the banana mixture. Don’t overmix! The batter should be thick and a little lumpy. Overmixing can make your banana bread tough.
- Pour into the loaf pan: Grease your loaf pan with non-stick spray or butter, then pour the batter in. Smooth out the top a bit with a spatula.
- Bake: Pop it in the oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Resist the urge to open the oven door too early—it can cause the bread to sink in the middle.
- Cool and enjoy: Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. If you can wait that long (I usually can’t!), it slices beautifully when fully cooled.
Notes
How to serve (and impress your friends!)
When it comes to serving banana bread, simplicity is key. You can slice it thick and serve it with a little butter, or get fancy and toast it with a drizzle of honey. I love adding a sprinkle of powdered sugar on top for a bit of visual flair if I’m serving it to guests. It pairs beautifully with a scoop of vanilla ice cream for dessert too!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert