Not really into Old Fashioned Banana Bread? Try Bakery Style Banana Bread! 

Or this new and improved moist banana bread!

OMG I am sooo loving Fall right now!! I’ve been in a baking frenzy since it began and yesterday I woke up in the mood for some good ol banana bread.
This is one of my favorite recipes for banana bread because it tastes exactly like the old school banana bread that my great grandmother use to make; super moist (without being soggy) on the inside, tons of banana flavor with that hint of cinnamon and vanilla and gorgeously golden on the outside.
Other added bonuses: It’s very easy, stays incredibly moist for days, freezes well and that banana bread aroma that fills your home…priceless!
This banana bread never last long in my house, matter of fact…I made this yesterday and my husband finished up the last slice for breakfast this morning.
I didn’t even get a chance to eat it with cool whip like I normally do. Ah well I’ve got10 bananas getting super black on my counter so hopefully this weekend I’ll be baking up some batches for myself and to give to others. (because I’ll never hear the end of it if my peeps found out I made this bread without sending some their way)

old fashioned banana bread recipe

Get the Recipe: Moist Old Fashioned Banana Bread

4.34 from 21 ratings
Classic banana bread made with simple ingredients the old-fashioned way!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 loaf


  • 1/2 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 2 eggs, slightly beaten
  • 1/2 cup sour cream, ( only if freezing)
  • 1 teaspoon vanilla
  • 4-5 bananas, mashed
  • cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup walnuts, (optional)
  • butter, from brushing on top


  • Preheat oven to 350 F.
  • Grease and lightly flour a load pan. Set aside.
  • In a large bowl, cream together butter & brown sugar.
  • Mix in eggs and vanilla. (If adding sour cream, fold in now)
  • Add mashed bananas. Set aside.
  • In a separate bowl, whisk or sift together flour, salt, baking soda, baking powder, & cinnamon.
  • Stir in walnuts if using.
  • Add the dry mixture to the wet mixture and stir just until combined. Do not overstir.
  • Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.
  • Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me.
  • When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.
Cuisine: American, southern
Course: bread, quick bread
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.

Moist Old Fashioned Banana Bread


My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the nerve to question her when it comes to cooking.