Our family’s very favorite Banana Bread recipe is EASY, moist, and simply perfection! Look no further for a fool-proof banana bread recipe that turns out perfect every time.
I’ve probably made this banana bread recipe a thousand times! I first shared it back in 2010 and it’s one of those “staple” recipes that everyone should have in their collection.
The ingredients are simple and it’s easy to make. It’s a “quick bread” which means the leavening agents in the batter are baking soda and baking powder, and not yeast, like regular bread recipes, so it’s ready to bake right away.
If you’re looking for a healthier banana bread recipe then be sure to check out my very popular Skinny Banana Bread!
How to make Banana Bread:
- In a small bowl mash three ripe bananas with a fork.
- In a large mixing bowl cream the sugar and butter until light and fluffy in texture.
- Add the eggs one at a time, beating well after each addition.
- Next, mix in the mashed bananas and milk.
- In another bowl, mix together the dry ingredients and add to the creamed sugar mixture. Stir just enough to combine the batter without over-mixing.
- Pour the batter into a greased 9 x 5 inch (or similar size) bread loaf pan and bake at 325 degrees for about an hour or until a toothpick inserted into the center of the loaf comes out clean.
Tips for moist and perfect banana bread:
Room temperature ingredients. Room temperature eggs and butter emulsify into the batter better than if they are cold.
Don’t over-mix. For extra moist and soft banana bread, don’t over-mix the batter, especially when you add the flour mixture in the last step.
Over-browning. If the bread is browning too much in the oven before the time is up, place a piece of tinfoil over it.
Storing and Freezing Instructions:
Banana bread will keep at room temperature for 3-5 days.
To freeze, allow it to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Allow to thaw to room temperature before serving.
Other Banana Bread Variations:
Banana Nut Bread: Simply chop your favorite nuts (I love to add walnuts) and gently stir them in the batter at the very end.
Chocolate Chip Banana Bread: Stir in a cup or more of chocolate chips to the batter at the end of preparation.
Healthy Banana Bread: I often make a healthy banana bread with a few small changes including cutting the sugar in half. Check out my Skinny Banana Bread or Skinny Banana Bread Muffins.
More ways to use ripe bananas:
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Recipe
Our Favorite Banana Bread
Ingredients
- 1 cup granulated sugar
- 1/2 cup butter
- 2 large eggs
- 3 ripe bananas mashed (about 1 ½ cups)
- 1 Tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Grease a 9 x 5 inch loaf pan (or similar size loaf pan). I also like to line the bottom of the pan with a small piece of parchment or wax paper.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing after each addition.
- Add the mashed banana and milk and stir to combine.
- In another bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Add to the wet ingredients and stir everything just until combined.Â
- Pour the batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
- Set aside to cool on a wire rack for a few minutes before removing the bread from the pan and allowing it to cool completely.
Notes
- Room temperature ingredients. Room temperature eggs and butter emulsify into the batter better than if they are cold.
- Don't over-mix. For extra moist and soft banana bread, don't over-mix the batter, especially when you add the flour mixture in the last step.
- Over-browning. If the bread is browning too much in the oven before the time is up, place a piece of tinfoil over it.
Storing and Freezing Instructions:
Storing Instructions: Banana bread will keep at room temperature for 3-5 days. Freezing Instructions: Allow it to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Allow to thaw to room temperature before serving. Variations:- Banana Nut Bread: Simply chop your favorite nuts (I love to add walnuts) and gently stir them in the batter at the very end.
- Chocolate Chip Banana Bread: Stir in a cup or more of chocolate chips to the batter at the end of preparation.
- Healthy Banana Bread: I often make a healthy banana bread with a few small changes including cutting the sugar in half. Check out my Healthy Banana Bread or Skinny Banana Bread Muffins.
Nutrition
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*I first shared this recipe in June 2010. Updated January 2019.
Best banana bread recipie I’ve come across. Sprinkled some cinnamon & sugar over the top and it had a nice crunch but super soft and fluffy inside. 10/10.
I followed recipe perfectly and it overflowed the pan all over.
Sorry but it was horrifically bland, I wish I had used more bananas than what the recipe called for.
Put alittle more sugar if you want I put 2 cups of sugar or , and let bananas sit a while after you mash them before you add them , I slice a few length wise and put on top
To bring out the banana flavor, cream the very ripe bananas with the sugar and set aside for 15 minutes before add the butter and rest of ingredients.This is an old trick passed down from my great grandma.
Also, if you omit the cinnimon the banana can really stand out.
I doubled the recipe. It came out moist and tasty. I plan to put some nuts in next time.
I made this recipe today. Turn out great! Added about a cup of walnuts. Wife loved it! 😊 Thanks.
1teaspoon of salt made this WAYYYYYY too salty – sad it’s ruined
Anyway you can send me a strawberry bread? I’ve made banana bread and it’s one of my very favorite, but now I’m really wanting a strawberry bread.
I love banana bread. I add nuts fresh or frozen cranberries chia seeds flax and hemp seeds. I cut down on the sugar. Sometimes I use almond flour and honey. I’m thinking of trying maple syrup next
Hi Lauren, I love your banana bread. You don’t know how many times I have thrown out brown , or speckle bananas, till I came across your recipe. It came out delicious, with or without nuts. Keep up with your scratch recipes. Thank you. Gail
My daughter was begging me to make banana bread. I lost my other recipe, and I’m glad I’ve found this one, because it’s now replaced my go-to! I did do something extra prior to baking: cover top with chopped walnuts, drizzle 1/2 cup melted butter to cover the top, and then sprinkle top with raw cane sugar crystals. It is absolutley delicious and everyone is loving it. Making more tomorrow! Thank you.