Banana Bread Baking Breakfast Snack Nuts Vegetarian
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Classic Banana Bread

A moist and flavorful banana bread made with ripe bananas and warm cinnamon, perfect for breakfast or as a snack. Optional walnuts add a delightful crunch.
15 minutes to prep. 1H to cook. 1H15 minutes total.

Some equipment below links to Amazon and earns this site a commission at no cost to you. Nothing is here that we wouldn't use anyway — how that works.

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 2 large eggs, beaten
  • 1/4 teaspoon salt
  • 5 ripe bananas (about 2 1/2 cups mashed)
  • 1/2 cup olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 cup walnuts, chopped (optional)

Preparation Ingredients

Instructions

  1. Preheat your oven to 350°F (175°C)
  2. Prepare a 9x5 inch loaf pan by coating with non-stick spray or butter
  3. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon
  4. In a separate bowl, cream together the olive oil and brown sugar
  5. Stir the beaten eggs and mashed bananas into the oil-sugar mixture
  6. Pour the wet ingredients into the flour mixture
  7. If using walnuts, fold them into the batter
  8. Pour the batter into the prepared loaf pan
  9. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean
  10. Let cool in the pan for 10 minutes before removing to a wire rack

This classic banana bread recipe transforms overripe bananas into a moist, tender loaf that’s perfect for breakfast or as an afternoon snack. The addition of brown sugar and cinnamon adds warmth and depth to the banana flavor, while optional walnuts provide a satisfying crunch. The olive oil keeps the bread moist and adds a subtle richness without overwhelming the banana taste.

Equipment

What each of these actually changes about the result. Links go to Amazon and earn this site a commission at no cost to you — more on that here.

  • 9x5 in metal loaf pan$

    Light-colored aluminized steel browns the crust evenly. Glass and dark nonstick both run hot at the edges and give you a banana bread with dry walls and a wet middle.

  • Nested stainless mixing bowls$

    Stainless takes a warm water bath to hold dough temperature and goes in the fridge without cracking. The set nests, which matters more than it sounds like when three recipes need four bowls.

  • Measuring cups and spoons set$

    Still the right tool for small volumes of liquid and spice, where a 1 g scale rounds badly. Get a stainless set with the markings stamped in, not printed — printed ones wash off.

  • Heat-resistant silicone spatula$

    One-piece silicone has no seam at the head to trap batter and holds up in a hot pan. The two-piece wooden-handled kind eventually separates and grows a hidden mold line.

  • Potato masher$

    Breaks down ripe bananas to an even pulp in a few strokes, which keeps the quick bread from baking around solid banana lumps that steam into gummy pockets.

  • Wire cooling rack$

    Airflow underneath stops the bottom crust from sitting in its own steam and going soft. Also the rack you set meat on for a low-temperature roast.

Notes

  • Use very ripe bananas with brown spots for the best flavor
  • The bread can be stored at room temperature, wrapped tightly, for up to 4 days
  • For longer storage, slice and freeze for up to 3 months
  • Olive oil can be substituted with melted butter or vegetable oil
  • Check the bread at 50 minutes as baking times may vary by oven