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.
Easy Banana Bread Recipe
I first shared this banana recipe way back in 2010. It’s one of those “staple” recipes in my collection that I’ve made a thousand times. I love how simple the ingredients are and how easy it is to make. If you’re looking for a healthier banana bread recipe then be sure to check out my very popular Skinny Banana Bread!
What is banana bread?
Banana bread is a moist, cake-like bread that is a made using ripe, mashed bananas. 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.
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 it gets a light and fluffy 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: four, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the creamed sugar mixture and stir until the batter is just combined, but don’t over-mix it.
Pour the batter into a greased 9 x 5 x 3 inch (or similar size) bread loaf pan and cook 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:
- Use room temperature ingredients, particularly the eggs and butter.
- For extra moist and soft banana bread, don’t over-mix the batter! Especially when you add the flour mixture, just lightly mix it in.
- If the bread is browning too much in the oven before the time is up, place a piece of tinfoil over it.
Tips for storing banana bread:
You can store banana bread at room temperature for 3-5 days. You can also freeze banana bread. I do this often with banana bread or with banana bread muffins and they freeze perfectly!
To freeze banana bread, allow the loaf or muffins to cool to room temperature and then store them in a freezer safe ziplock bag, removing all the air that you can. Freeze for up to 3 months. To thaw the banana bread, simply take it out of the freezer and let it come 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.
To make banana bread muffins:
You can use this recipe to make banana bread muffins, if you’d like. Make the batter the same but bake them for around 20-28 minutes.
Consider trying these popular baked goods:
- Greek Yogurt Double Chocolate Muffins
- Lemon Almond Bread
- Banana Bread Bars with Browned Butter Glaze
- Chocolate Chip Zucchini Muffins
- Healthy Banana Oat Muffins
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Our family's very favorite Banana Bread Recipe is EASY, moist, simply perfection! Look no further for a fool proof banana bread recipe.
- 1 cup granulated sugar
- 1/2 cup butter
- 2 large eggs
- 3 ripe bananas mashed (about 1 1/2 cups)
- 1 Tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
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.
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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I first shared this recipe in June 2010. Updated January 2019.
Kristy says
How would you convert the cooking time for the mini loafs baking pan?
Lori says
I would give this 10 stars if I could! So delicious and really easy!
Mike says
Can this be converted to a bread maker recipe?
Lauren Allen says
Hi Mike,
I’ve never tried that. I do think this bread batter may be a little sticky for a bread machine and I am not sure how I could modify it appropriately! So sorry!
Daffy says
Sounds wonderful. However,I can not do Cinnamon. What spice would “you” substituted for the cinnamon?
Lauren Allen says
Then I’m assuming you can’t use allspice either? I would just leave the cinnamon out 🙂
Reva R Stewart says
I made this yesterday. Absolutely delicious! I made a double batch which yielded 5 mini loaves. I also omitted the cinnamon (personal taste) and added walnuts to 3 of my loaves. It took a little over an hour to cook. Great recipe that I will be using in the near future! Thanks for sharing!
Lauren Allen says
Walnuts make a great addition! I’m happy you liked it–thanks for commenting!
Dana says
Wow! It turned out amazing. Added a sprinkle of mini morsels chocolate chips. I will be making this again.
John says
Oh I do love the internet. I’ve been making this banana bread for years, but lost my tattered paper copy. So glad to find it here!
Catherine says
Great! Best recipe that I’ve used thus far! I added a little bit of nutmeg and vanilla, turned out wonderful. I will definitely be using this recipe again.
Lauren Allen says
I’m really happy to hear that Catherine! Thanks for your comment 🙂
Julie S. says
Excellent recipe. Made it with a cup of Toll House chocolate chips. I put the chips in a sandwich bag first, with a TBSP or two of flour and tossed the flour around to coat the chips. This way they don’t sink to the bottom. The flour helps keep them suspended in the batter. But, barely fold them into the batter so as not to remove all the flour.
I have 10 and 7 year old grandsons and they loved this!
Carol says
Delicious!!
Edward L says
Super delicious! I will intentionally buy older bananas just so I can bake this again. Adding toasted walnuts, vanilla ( I use the paste) and a bit of nutmeg.
Nargess says
I made this bread and it was the best banana bread- delicious and moist. It was very nostalgic- remind me of my mother’s rice cake at Caspian sea shore. Thank you.
colleen says
This is a amazing recipe will definitely make it again!!!
Lauren Allen says
Thanks Colleen! I love to make them into muffins as well- I always store some in my freezer for quick snacks :).
David says
Easy to make, smells great, thanks so much, giving the banana bread thumbs up.
Lauren Allen says
Thanks so much David!
Lauren G says
Love this recipe! Taste is amazing, I even added walnuts. Word to the wise being a Texas girl baking in Colorado – play with time. Pulled the bread out too early at 1hr but actually cooked through at 1hr 30min. I think 350 for 45 min would accomplish the same thing. Regardless! Sitting here enjoying some of the best banana bread I’ve ever baked! Thank you for the recipe!
Lauren Allen says
Thanks for the great feedback Lauren!
Carol says
Agree! Amazing recipe. I live in PA and mine was done in 1 hr 30 mins. I also added walnuts to mine. By far the best banana bread recipe I have found!!!!!!!! Definetely making this again.
Jessica Brewer says
Thanks for the high altitude suggestion. Tennessee girl baking in Colorado, saw a recipe that also suggested more flour and adding water. Doing both recipes to see the best outcome
Ricardo says
Delicious banana bread! I’ve made it 3 times already and the kids love it!
Thanks for the recipie!
Ricardo
GraceGirl says
Great easy recipe…my husband said to add it to my recipe box 😉
Only substitution I made was brown sugar for white sugar….now on to try the lemon blueberry bread next.
Thx for the easy wonderful banana bread recipe.
Carla Stoddard says
I’ll be ditching my old recipe that I’ve love for years. I found this because I didn’t have buttermilk on hand. I also added walnuts and it turned out great.
Lauren Allen says
Sounds delicious! I’m really happy you enjoyed it!
Laina Fry says
I used this and switched it up slightly increasing the milk to 1 1/2 tablespoons and using wheat flour. Came out wonderful. Thank you for a great base recipe.
LORINDA REED says
Hi, came out great…made with walnuts ❤️❤️❤️
Cleide Heitkotter says
I have been making the same banana bread recipe for years. I didn’t change because my family loved it. I made this recipe today and it’s even better! Evidently, a tablespoon of milk helps to perfect the texture. Thank you Lauren!
Michelle says
I made this with gluten free flour, an added teaspoon of ground cloves, and slightly green bannaners. Because the bananas are not so mushy i dug my clean hands in em and squished until moist. Cloves add depth and some extra aromatics. I greased the pan thickly, and the combination of the flour, the sugar, and the thick butter made the edges softly-chewy almost-caramelized. Yum. Had to bake for 1 hour and 20 mins.
Stacie Garcia says
Love this easy recipe! I put peanut butter chips and brown sugar on top like a strusel of sorts but its amazing plain! Its my go to banana bread recipe!!