There’s nothing quite like the cozy aroma of old-fashioned banana bread baking in the oven—it’s pure comfort in loaf form! This classic recipe is simple, nostalgic, and perfect for using up those spotty bananas on your counter. Whether you enjoy it warm with a pat of butter or just plain with your morning coffee, this banana bread is the kind of treat that never goes out of style.
Preheat oven to 350°. Lightly grease and flour two 9x5 inch loaf pans or line them with parchment paper.
Add flour, salt, baking soda, baking powder, flax seed and cinnamon. Stir together and set aside.
In a large bowl, mash the bananas until most clumps are gone. Add sugar, eggs, oil, vanilla and lemon juice. Mix together until incorporated.
Add the dry ingredients to the wet ingredients and fold together until all of the flour is incorporated. Do not overmix.
Divide the batter evenly between the two loaf pans.
Bake for 50 to 60 minutes or until knife inserted in the center of the loaves comes out clean.
Let loaves cool in the pans for about 10 minutes then remove from pans to cool on a wire rack until completely cool. Wrap in foil or cling wrap and store at room temperature for up to 5 days or place fdouble-wrapped loaf in a freezer bag and freeze. This bread freezes wonderfully and can be frozen for up to 3 months.