Old Fashioned Banana Bread – Moist & Delicious

I developed this Old Fashioned Banana Bread as a reliable, bakery-style loaf I can bake any time with pantry staples. I used three extra-ripe bananas, simple ingredients, and two tested methods so you can choose oil or creamed butter.

The loaf bakes in a 9×5-inch pan at 350°F and comes out golden on top with a soft center. I give exact ingredient amounts and clear timing cues so the bread turns out moist and holds together when sliced.

I’ll walk you through one-bowl mixing, doneness checks, and tips I use to avoid overmixing and measuring errors. Expect precise steps, flexible add-ins like nuts or chocolate, and storage advice to keep each slice tasting fresh.

I designed this recipe to be forgiving and dependable, so it works whether I rush or take my time.

This banana bread recipe balances rich banana flavor with a soft crumb that stays moist for days. I rely on very ripe bananas, room-temperature eggs, and the right mixing to get a gently domed loaf.

The method is flexible: mash with a fork and stir in one bowl for a quick oil loaf, or cream butter and sugar for 2–3 minutes when I want a bakery-style lift. Both bake at 350°F in a greased, parchment-lined 9×5-inch pan for about 50–60 minutes, tested by a clean toothpick.

• I use simple ingredients—flour, sugar, butter or oil, eggs, vanilla, baking soda, and salt—so no special shopping is needed.
• The loaf slices cleanly warm or cooled and handles add-ins like nuts or chocolate without losing its core flavor.

For a full walk-through and exact measures, try my perfect banana bread recipe to bake this loaf today.

This recipe delivers a tender, reliably moist loaf that stays soft for days. I use three extra ripe bananas to boost moisture and flavor, so each slice tastes sweet and aromatic without extra sugar.

The method is flexible. The one-bowl oil approach needs only a fork and wooden spoon—mash, whisk, fold, and bake—so cleanup is minimal. If you want a classic crumb, the creamed butter route gives a delicate lift when ingredients are at room temperature.

• The crumb stays moist thanks to balanced wet-to-dry ratios and spoon-and-level flour measuring.
• You’ll get bold banana flavor from super ripe fruit and gentle mixing to avoid a dense texture.
• Bake at 350°F for about 45–60 minutes and use the toothpick test for perfect doneness.
• The recipe uses pantry staples, lets you add nuts or chips, and rewards both new bakers and pros with consistent results.

Here are the precise amounts I follow for reliable results, plus easy swaps and favorite add-ins. Use the one-bowl oil base for speed, or the creamed butter route for a bakery-style crumb.

Make-buttermilk: combine 1/2 cup whole milk with 1 1/2 teaspoons lemon juice or white vinegar; let rest a few minutes.

Flour handling: always spoon and level the cup to avoid a dry crumb. I use pure vanilla and modest salt to keep the banana flavor bright.

• Fold in up to 1 cup mini chocolate chips for sweet pockets.
• Add 1 cup chopped walnuts or pecans for crunch.

A few simple prep steps get you a consistent, evenly baked loaf every time. I set up my work area before mixing so the final baking step is stress-free.

Pan and paper: I use a 9×5-inch pan and make a parchment sling along the bottom and two long sides. I lightly spray the pan, press in the paper, then spray again so the sides release cleanly.

• I always preheat oven to 350°F and place a rack in the center for even heat.
• Use a large mixing bowl and a sturdy spoon or spatula; no stand mixer is needed unless I cream butter.
• Typical bakes run 45–65 minutes depending on batter and oven; keep foil ready to tent if the top browns too fast.
• After filling, I tap the pan on the counter to settle batter and remove large air pockets.

This section walks you through each mixing and timing step so the batter sets up and bakes correctly.

Preheat oven to 350°F. Spray a 9×5 pan and fit a parchment sling so the loaf lifts out cleanly.

In a large bowl, mash 3 very ripe banana until mostly smooth. Stir in 1 cup sugar, then add 2 eggs, 1 teaspoon vanilla, and 1/3 cup oil for the one-bowl method.

For the creamed method, cream 1/2 cup butter with 1 cup sugar for 2–3 minutes. Beat in 2 eggs and 1 1/2 teaspoons vanilla, then alternate 2 cups flour mixture with 1/2 cup buttermilk until a silky batter forms.

Sift together 1 1/3 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Fold the dry ingredients into the wet base just until they disappear. Overmixing toughens the batter.

• Scrape batter into the prepared pan and smooth the top.
• Place on the center rack and bake: one-bowl method 45–50 minutes; creamed method 50–60 minutes.
• Check with a toothpick at about 45 minutes; it should come out clean or with a few moist crumbs.
• Cool in the pan 10–20 minutes, then transfer to a rack for complete cooling for the cleanest slices.

The right measuring, acidity, and gentle folding guarantee a reliable loaf every time. I share focused pro tips to help you measure flour correctly, activate baking soda, speed up ripening, and fix common issues.

Spoon-and-level flour into the cup so you don’t pack extra flour. Too much flour yields a dry, heavy crumb.

Mix the batter gently once the dry ingredients meet the wet. Stop stirring when streaks disappear to avoid a dense loaf.

To fully activate baking soda and avoid a metallic taste, include an acid. Super ripe bananas or a splash of buttermilk react with baking soda for good lift and clean flavor.

If I need ripe bananas fast, I put them in a paper bag for 1–2 days or bake unpeeled at 300°F for 15–20 minutes until the peels darken. For high-altitude baking, I reduce soda slightly, add 1–2 tablespoons flour, and check doneness a few minutes early.

• If the top browns too fast, tent with foil and continue baking at the same temperature.
• Dense loaf? Measure flour again and be gentler folding the batter.
• Dry slices often mean too much flour or overbaking; cut a few minutes from the time next bake.

A few smart add-ins and timing tweaks let me turn the same batter into muffins, mini loaves, or a nut-topped loaf.

I often stir in up to 1 cup mini chocolate chips for melty pockets or fold in chopped walnuts or pecans for a toasty crunch that won’t weigh the batter down.

A pinch of ground cinnamon adds cozy warmth and deepens the flavor without hiding the fruit notes. If I add chips or nuts, I fold them in gently at the end so the crumb stays tender and the mix-ins spread evenly.

• For muffins: divide batter into a lined tin and bake at 350°F for about 18–22 minutes; check with a toothpick for doneness.
• Mini loaves: bake faster than a full loaf—start checking early and remove when the center tests done.
• Top the loaf with a light sprinkle of nuts before baking for a golden, crunchy crust.

Serving ideas: warm slices with a pat of butter, a thin swipe of cream cheese, or a drizzle of melted chocolate for dessert. I also like pairing cooled slices with a scoop of vanilla ice cream for a quick treat.

For more creative serving ideas, see my suggestions on ways to serve.

How you wrap and freeze the loaf matters more than you might think for keeping moisture. I cool the loaf completely before any storage step so condensation doesn’t make the bottom soggy.

I wrap the cooled loaf snugly in plastic to prevent air from drying the crumb. For short-term use, I keep it at room temperature in an airtight container for 3–4 days.

If I need it to last up to a week, I refrigerate the wrapped loaf. The plastic blocks fridge odors and helps the texture hold.

For longer storage, I double-wrap: plastic first, then foil, or use a freezer bag to protect against frost. I freeze whole loaves or individual slices so I can thaw only what I need.

I thaw on the counter for a few hours or overnight in the fridge. If I sliced before freezing, I layer parchment between slices so they come clean apart.

To refresh a slice, I warm it in a low oven for a few minutes or zap it ~20–30 seconds in the microwave. That short time brings back soft crumb and warm banana flavor without drying it out.

• Do not store the loaf long in the pan; transfer to wrap to avoid sogginess.
• Label the package with date and use within three months for best flavor.

For the full recipe and a loaf that holds moisture, try my deliciously moist banana bread.

Choose the one‑bowl oil method or the creamed butter route, gather your ingredients, and preheat the oven to 350°F for a 9×5 pan. Mix gently, pour the batter into the lined pan, and bake about 45–65 minutes until a toothpick comes clean or with a few moist crumbs.

Keep foil ready to tent if the top colors too fast. Let the loaf rest 10–20 minutes in the pan, then lift by the paper sling and finish cooling on a rack for the cleanest slices.

Slice and enjoy plain, with butter, or a light chocolate drizzle. Save extras by wrapping well in plastic and freezing. I can’t wait to see your photo and hear which variation—walnuts, chocolate chips, or muffins—you try first.