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.
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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.
Delicious!!
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!
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.
I’m really happy to hear that Catherine! Thanks for your comment 🙂
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!
Wow! It turned out amazing. Added a sprinkle of mini morsels chocolate chips. I will be making this again.
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!
Walnuts make a great addition! I’m happy you liked it–thanks for commenting!
Reva Lohr????
Can this be converted to a bread maker recipe?
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!
Sounds wonderful. However,I can not do Cinnamon. What spice would “you” substituted for the cinnamon?
Then I’m assuming you can’t use allspice either? I would just leave the cinnamon out 🙂
I would use cardamom to replace cinnamon.
This came together quick and baked up so nice.
Try a little nutmeg instead of the cinnamon
I would definitely try a little bit of brown sugar instead brown sugar is really good with banana bread
Try some ground ginger. So yummy!
I would give this 10 stars if I could! So delicious and really easy!
I would give this 10 stars if I could! So delicious and really easy!
I would give this 10 stars if I could! So delicious and really easy!
For mini loaves, check them around 30 minutes.