The best Banana Bread recipe is soft, moist, and turns out perfectly every single time! This is our go-to banana bread recipe we have made thousands of times!
Mom's traditional Banana Bread is always a winner.
Mom's traditional Banana Bread is always a winner.I'm sure everyone has that special Banana Bread recipe their mom made them as a kid, and this is mine. I have to be honest that I've since come to love our Healthy Banana Bread recipe even more, but if you're looking for a sweet, bakery-style banana bread, than this one is for you! I love how easy and quick it is to whip up, and I double the recipe to make two loaves because it always vanishes almost instantly.
And if you want an even healthier version, try my Protein Banana Bread.
How to make Banana Bread:
Make Batter: Mash three bananas in a bowl. Mix butter and sugar in a separate bowl, until light and fluffy. Add eggs, mixing after each one then add mashed banana and milk. Combine the dry ingredients in another bowl then add to the wet ingredients. Stir just until everything is combined.
Bake: Pour batter into a greased loaf pan (8.5×4.5). Bake at 350°F (160°C) for about an hour, or until a toothpick comes out clean when inserted into the center. Let cool then slice and enjoy!
Storing and Freezing Instructions:
To Store: This easy banana bread will stay good at room temperature for 3-5 days.
To Freeze: Let the loaf cool completely then transfer to an airtight container or freezer safe bag for up to 3 months. Let it thaw on the counter at room temperature before serving.
Recipe Variations:
- Healthy Banana Bread: Less sugar and butter and just over 100 calories per slice.
- Protein Banana Bread: 6 grams of protein and only 1 gram of fat per slice!
- Chocolate Banana Bread: For the chocaholic, a double chocolate version with chocolate chips! Truly a yummy dessert!
- Banana Bread Bars: Think banana bread but in brownie form! It also has a brown butter glaze that's to die for.
- Banana Bundt Cake with the tastiest cream cheese frosting.
More Quick Breads:
- Cranberry Orange Bread
- Lemon Poppy Seed Bread
- Lemon Blueberry Bread
- Pumpkin Chocolate Chip Bread
- Zucchini Bread
- Applesauce Bread
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Recipe
Banana Bread
Equipment
Ingredients
- 1 cup granulated sugar (200g)
- 1/2 cup butter (113g)
- 2 large eggs
- 3 ripe bananas mashed (about 1 ½ cups)
- 1 Tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Optional: Stir in 1 cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan and line the bottom with parchment.
- Wet ingredients: Mix sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing after each addition. Add mashed banana and milk and stir to combine.
- Dry Ingredients: In another bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- Combine: Add to the wet ingredients and stir everything just until combined. Stir in nuts or chocolate, if desired.
- Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes before removing to a wire rack to cool completely.
- Store leftover at room temperature or in the fridge, for 3-5 days, or freeze for up to 3 months.
Notes
Nutrition
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*I first shared this recipe in June 2010. Updated January 2019 and March 2023 and March 2025.
This post contains affiliate links.
I’ve been trying Banana Bread recipes for years and this has potential to be one of the better versions, although having said that I rarely choose the recipes with butter as I prefer to use coconut oil for cost and convenience.
I will have to try it again as I think I had the temp a little too low (I adjusted as I have fan forced) although I did bake for 20min longer than the recipe called for. The only other tweak is that I halved the sugar and added some walnuts and vanilla essence.
My bread came out very moist- maybe too moist for what I want in a banana bread – but i am not sure why the next day the top crust seems to have moistened and turned into a ‘wet’ layer that looks undone (was not like that last night when I took out of oven).
So I think I will try again on a higher heat for longer. Will report back when I try again. Will try the oil option too.
Hi Lauren can I skip the cinnamon if im allergic? Will it still work out?
You can absolutely omit the cinnamon in the banana bread!
Turned out great! A simple flavorful recipe that even the picky husband liked!
I made this recipe exactly but I did add walnuts as my mom always did. What a great recipe! I will always use this recipe. Thank you very much. David
This is so easy and satisfying to make! I’ve made it with mini chocolate chips too, very good. My new go to, and kids love it as well.
Awesome dish.
Thank you!
Tried it today because it was the first of October and was already in the halloween mood, turned out really good! Light and fluffy, not too sweet and really hit the spot. For me, they’re probably the tiniest bit too moist but that’s just personal preference! Thank you so much for the recipe!
Have any Gluten Free recipes? Looking for a cranberry loaf.
Here are all of my Gluten-free (or adaptation instructions to make them gluten-free) recipes: https://tastesbetterfromscratch.com/category/gluten-free-recipes/
I really liked the texture but it is a little salty for my taste