An Easy Classic Banana Bread Recipe
This is the best classic banana bread recipe and will cook all the way through every time. It makes two loaves and is so simple to make in 1 hour from start to finish.
Welcome to Northern Yum!
As I type this, we are in the middle of the social distancing for the Coronavirus. Schools in Montana are closed for at least another week. And we will see if it extends beyond that. Such a strange time, but as always, I’m working to stay positive.
Baking is a great outlet. And there is no better time to show our kids skills in the kitchen. Even if they only stick around long enough to lick the spoon.
The banana bread recipe I’m sharing today has been in our family for years. I have made a few tweaks of my own to it. But it is one of those family recipes I cherish and will make for years to come. And hopefully, pass on to my children.
Most ingredients you should have on hand already. You’ll see in the ingredient list you can opt for coffee or buttermilk. As I rarely have buttermilk in my fridge, I typically choose coffee – and you can certainly make it with decaf.
And I always have a stash of frozen bananas in our freezer to make banana bread.
- 1/2 c. shortening
- 1 1/2 c. granulated sugar
- 2 eggs
- 4 bananas, mashed
- 1/4 c. coffee or buttermilk
- 2 c. flour
- 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- pinch of salt
Recipe Instructions + Tips
Start by preheating your oven to 350°F.
Prepare two 8 x 4-inch loaf pans. Spray lightly with cooking spray and dust with flour. I will also use parchment paper on occasion – making it really easy to lift the banana bread loaves out after they’ve cooled.
Start by creaming shortening and sugar together in a medium-sized bowl. I’ll use the butter flavored shortening or regular shortening. You can also mix it up and use 1 cup of granulated sugar and 1/2 cup of brown sugar.
Add eggs, coffee (or buttermilk), and mashed bananas to the shortening and sugar mixture.
Then fold the dry ingredients into the banana mixture.
Separate the batter evenly between the two loaf pans.
Bake for 45 minutes at 350°F. Depending on your oven, this could take longer.
Once a toothpick comes out clean from the center of the loaf, the banana bread is done.
Remove from the oven and let it cool slightly.
Banana bread is the best when served warm with butter.
Other recipes you’ll enjoy:
The best banana bread recipe. Classic and moist, this recipe is so delicious.
- Start by preheating your oven to 350°F.
- Prepare two 8 x 4-inch loaf pans. Spray lightly with cooking spray and dust with flour.
- Cream shortening and sugar together.
- Then add eggs, coffee (or buttermilk), and mashed bananas.
- Mix all of your dry ingredients in a separate bowl. Flour, baking powder, baking soda, and salt.
- Fold flour mixture into wet ingredients.
- Separate batter evenly between the two loaf pans.
- Bake for 45 minutes at 350°F. Depending on your oven, this could take longer.
- Once a toothpick comes out clean, the banana bread is done.
You can use decaf or caffeinated coffee or buttermilk.
You can also use parchment paper instead of spraying and flouring the pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving Size: 1 slice
- Calories: 197
- Sugar: 19.9 g
- Sodium: 190.6 mg
- Fat: 6.4 g
- Carbohydrates: 33.4 g
- Protein: 2.4 g
- Cholesterol: 20.7 mg
Keywords: banana, bread
I love that this recipe makes two loaves. Perfect for our family or easily package as a gift for family or friends.
Banana Bread Variations
Here are some ways to switch up this banana bread recipe for fun:
- Add chocolate chips to the batter before you divide the batter into the loaf pans.
- Sprinkle the top of both loaves with cinnamon and sugar before you bake.
- Fold chopped walnuts or pecans into the mixture before you separate the batter into each loaf pan.
I love this recipe because I typically have the ingredients on hand and don’t need to make a special trip to the grocery store. I always have a stash of bananas in the freezer. And as an avid coffee drinker, I always have coffee on hand. If you don’t, you can easily switch it out for buttermilk.
I’d love to know what you think of this recipe. Stop by and say hi in the comments!