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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I first shared this recipe in June 2010. Updated January 2019 and March 2023 and March 2025.
I have been using this recipe for several months now, and it comes out PERFECTLY. EVERY. TIME.
Mine too
I made the recipe with vanilla added (reducing the milk) as someone suggested and added chocolate chips. It’s fabulous! It will be THE banana bread recipe for me now! ;-D
This is my go to recipe for banana bread!!
I’ve made this recipe multiple times with the following modifications:
– I always add 1 tsp of pure vanilla extract (not imitation) to me wet ingredients .
– Sometimes I use whipping cream instead of milk – reduce to 1/2 Tbsp.
– And depending on the number of overripe bananas I have, I use 4 instead of 3 (all other ingredient amounts remain the same but you may need to cook an extra 10-15 minutes – i.e 1h 20-25 min).
I’ve also gone between using a standup mixer versus hand mixing and found its a better consistency when mixed by hand (literally by hand – not a hand mixer as I haven’t tried that).
Love it and so does everyone else. Quick and easy too!
BEST RECIPE EVER
The best banana bread recipe ever!!
Loved it!my kids who are fussy Eaters loved it too! I halved the sugar and it still tasted great! Already made this 3 times this month
Delicious recipe. But please do NOT put wax paper in the oven! Parchment paper only.
I had a tried and true recipe that I was always using.
But I thought I would check out the net to see if my recipe was close to anyone else’s, and there’s one, that was similar.
I baked this recipe and I can honestly say that it’s just as good if not little better than my old recipe.
I will be using this one from now on.
At least for a while unless they ask for the other banana bread. 😊♥️
20 May 2020
It is always moist and light. This is becoming my go-to BB recipe. I love it! 💝
DormantBaker is back in the saddle! 😁
Thank youuuuu!!!