This easy Banana Bread Recipe is moist, fool-proof, and simply perfection! It’s our family’s favorite and it turns out perfect every time!

Want more sweet bread recipes? Try my Pumpkin Chocolate Chip Bread, Cranberry Orange Bread, or Lemon Poppy Seed Bread!

A loaf of homemade Banana Bread with half of it sliced.

Why I love this bread:

  • Quick – This is a quick bread, meaning the leavening agents are baking soda and baking powder, so no waiting for it to rise. Just mix the ingredients together and bake right away.
  • Delicious – This will vanish in no time so feel free to double it for an extra loaf to give to a friend, or enjoy yourself! For a healthier version, try my Healthy Banana Bread!
  • Classic – This is a true staple recipe that everyone should have in their collection! I’ve probably made it a thousand times! This really is the best banana bread recipe!

How to make Banana Bread:

Mash Bananas: In a small bowl mash three ripe bananas with a fork.

Three bananas in a ceramic bowl, mashed with a fork.

Cream Butter and Sugar: In a large mixing bowl cream the sugar and butter until light and fluffy in texture.

A stainless steel mixing bowl with a rubber scraper and butter and sugar creamed together.

Combine Wet Ingredients: Add the eggs one at a time, beating well after each addition. Next, mix in the mashed bananas and milk.

Two images showing the creamed butter and sugar with eggs. mixed together, then mashed bananas being folded in to make banana bread batter.

Add Dry Ingredients: 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.

Two images showing the dry ingredients needed for banana bread in a bowl, and then what the batter looks like after the dry ingredients are incorporated.

Bake: Pour the batter into a greased bread loaf pan (here’s my favorite loaf pan that’s 8.5×4.5 pan) and bake at 325 degrees for about an hour or until a toothpick inserted into the center of the loaf comes out clean.

A loaf of easy Banana Bread fresh out of the oven on a sheet of parchment paper.

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 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.
  • How to Ripen Bananas – If you only have yellow bananas, you can speed up the ripening using my step by step guide.

Storing and Freezing Instructions:

To Store: This moist banana bread will keep at room temperature for 3-5 days.

To Freeze: Allow the bread 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.

Recipe 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 healthier version with a few small changes including cutting the sugar in half. Or if you want them in muffins use my Skinny Banana Bread Muffins.

More ways to use ripe bananas:

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A loaf of our favorite Banana Bread, half of it sliced.
Prep 15 minutes
Cook 1 hour
0 minutes
Total 1 hour 15 minutes
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  • Preheat the oven to 325 degrees F. Grease a 9 x 5 inch loaf pan (or similar size loaf pan).Line the bottom of the pan with a small piece of parchment or wax paper and spray lightly with cooking spray.
  • 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. 
  • Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. 
  • Set aside for a few minutes before removing the bread from the pan onto a wire rack to cool completely.
  • Store at room temperature or in the fridge, for 3-5 days.


For Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350 degrees for 18-25 minutes.
Freezing Instructions: Allow loaf to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.
Banana Nut Bread: add a heaping ½ cup of your favorite chopped nuts (we like to add walnuts) and gently stir them in the batter before baking.
Chocolate Chip Banana Bread: Stir in one heaping cup of chocolate chips to the batter before baking.
Try my popular Healthy Banana Bread or Skinny Banana Bread Muffins.


Calories: 221kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 394mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 284IUVitamin C: 0.03mgCalcium: 33mgIron: 1mg

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*I first shared this recipe in June 2010. Updated January 2019 and March 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    I made this recipe, and I suspect you already know, that it is the best banana bread ever! I did a double batch and poured into an 8×4 and 9×5 pan, adding about 15% more to the larger pan. I did add 1 TBSP of vanilla extract but that was all. I even live at high elevation and it mattered not. I put both pans in at the same time for 70 minutes and voila! Perfection!! It has weight, moisture and tastes amazing. Thank you for this!!

  2. 5 stars
    This makes the most delicious banana bread I’ve ever tasted. So good. My entire family loves it and it’s usually gone within a few hours.

    1. 5 stars
      I agree, Patricia! I just made 2 loaves last week and they were so good that 2 of us gobbled them down and here I am, making 2 loaves again. I never bake on a weekly basis but this banana bread was so easy and tasted so amazing, that here I am mashing my very ripe bananas for the second time in 7 days. But it’s fool proof so it is worth the work…and the calories 😀

  3. 5 stars
    This banana bread is freaking perfect and practically idiot proof. I’m pretty sure I forgot to put the salt in one of the times I’ve made it and it was still good. I’ve messed with it in a few different ways but always come back to the original.

  4. 5 stars
    Other than doubling the recipe and using a little less sugar and going half and half with butter and vegetable shortening, it’s the recipe is the same and yummy. (I also add walnut pieces.)

  5. 5 stars
    I’ve made this recipe numerous times and I really like how they come out. They are a very tasty banana nut bread. I think my favorite is making them into muffins it’s ia little faster, and I feel like the muffins come out softer.

  6. 5 stars
    Hi Lauren,

    I have really ripe Frozen Bananas l will use for your Banana Bread, l have a few questions please

    Do the Bananas need to be thawed first and come to room temperature before mashing?

    Also there is always liquid from the thawing Bananas does the liquid need to be drained also?

    Thanks 😊

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