This Classic Banana Bread is an old fashioned banana bread recipe without nuts or milk. It is always a crowd-pleaser and a great way to use your ripe bananas. Make this as a great breakfast or snack option.

Classic Banana Bread is always a crowd-pleaser and a great way to use your ripe bananas to make a great breakfast or snack option.

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Classic Banana Bread Recipe

This is the perfect solution for those over-ripe bananas siting on the counter OR it might even give you a reason to buy extra bananas next time you’re at the store. This easy quick bread is simple to make and great served warm or at room temperature.

You might even want to make two loaves of this banana bread because it is that good. The texture is moist and full of banana flavor. Be sure to use extra ripe bananas – the blacker the peels, the more banana flavor your bread will have.

Ingredients for Quick Bread with Bananas

Flour
Salt
Baking powder
Baking soda
Margarine, softened
Eggs
Sugar
Ripe bananas

How to Make Old Fashioned Banana Bread from scratch:

For full ingredients list and instructions for old fashioned banana bread, check out the recipe card at the bottom of this post.

Sift together flour, salt, baking powder and baking soda.
Cream the margarine and then add the sugar. Mix well.
Add eggs and the bananas to creamed mixture.
Combine dry ingredients with the wet ingredients.
Add to prepared loaf pan and bake.

If you are looking for other options for this classic banana quick bread, check these out:

What can I do with leftover banana bread?

Have leftover banana bread? We highly recommend two options. First off, wrap it tightly in two layers and freeze for up to six months. Secondly, use leftover banana bread to make this Banana Bread Biscotti. It is perfect served with coffee.

Old Fashioned Banana Bread Recipe

Aren’t the best recipes those that you remember from years before? From a family member or a friend. Barbara has made it her mission to ask friends and family for those beloved recipes that are vivid in her memory.

We went to a small rural high school where our mom actually taught English and Latin so Barbara and I both grew up knowing most of the teachers who eventually taught us in high school.

One summer during high school, Barbara worked for the school’s IT department. One of her co-workers – whose husband was one of our teachers – would bring in this delicious Classic Banana Bread and Barbara sort of fell in love with it.

So during the school year when she would make this bread, Barbara’s co-worker would send two slices wrapped in foil to school with her husband as a treat for her.

Barbara recently asked for the recipe for this Classic Banana Bread. Her memory did not fail. This is quite frankly the best banana bread recipe ever. It’s full of banana flavor but without nuts or milk.

Notes About Banana Bread without eggs or milk:

This old fashioned banana bread recipe calls for margarine. Use butter instead, if desired.
Our recipe is a banana bread recipe without nuts. If desired, add chopped nuts to the batter.
This is a dairy free banana bread recipe.
For a deep banana flavor, use extra ripe bananas, the darker black the peels, the better.
Grease the loaf pan generously. We typically use nonstick cooking spray.
During baking, if the top of the bread is getting too dark, loosely put a piece of foil over top to prevent further browning.
Use three small ripe bananas, or two large ripe bananas.
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Can I freeze leftover banana bread?

Yes, absolutely. Wrap tightly in two layers. We recommend wrapping first in foil or plastic wrap, and then seal tightly in an air-tight zip-lock bag. Store in the freezer for up to 6 months.

Old Fashioned Quick Bread Recipes

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