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.

A loaf of banana bread with a few slices cut.

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.

Three overly ripe bananas on a marble board next to another photo of a bowl with mashed bananas and the old banana peels in the background.

  • 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.

Four process photos for making banana bread with instructions over each photo including a bowl with sugar and butter, eggs added one at a time, mashed banana and milk added, and then flour mixed in.

  • 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.

A loaf of baked banana bread sitting on a marble board.

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.

Overhead photo of a loaf of banana bread with a few slices cut from it.

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

A loaf of banana bread with a few slices cut.
Prep 15 mins
Cook 1 hr 10 mins
Total 1 hr 25 mins
Add to Meal Plan

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. 
  • 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.

Video

Notes

To make Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350 degrees for 18-25 minutes.
Other Variations:
  • Banana Nut Bread: Add your favorite nuts (I love to add walnuts) and gently stir them in the batter at the very end.
  • Chocolate Chip Banana Bread: Add one 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.
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. 

Nutrition

Calories: 223kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 55mgSodium: 367mgPotassium: 68mgSugar: 16gVitamin A: 285IUCalcium: 28mgIron: 1.2mg

Did You Make This Recipe?

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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.

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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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  1. 5 stars
    This is the best banana bread I’ve ever made! 10/10 I used yellow bananas with spots and freckles, so not overly ripe. But I’m learning not to overmix my batters. I only mix until each ingredient is incorporated. I also leveled the batter in the pan with an icing spatula. The top came out gently domed with almost no cracking. Beautiful! And so tasty!

  2. The bread was a bit salty for my taste. With the soda, powder and salt. Will cut back the salt next time. Otherwise it’s a good recipe.

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