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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.
Thanx for posting recipe, Lauren. It’s delicious!!! 😋
I’ve been making it ever since I first tried it.
Love it n so does my family.
Great recipe. I made a few changes to suit our preferences; reduced sugar to 1/3 cup using brown sugar, chopped walnuts in mixture and topped with nuts and sprinkle brown sugar. Aussie summer is ripening bananas too quickly, thanks for this solution.
This recipe is perfect as it is! I hate when people make revisions :/
I’ve been making this recipe for about 6 years. It never lets me down. I’ve tried different variations like adding chocolate chips, walnuts or making it as muffins… every time it is absolutely delicious!
I made this and it turned out lovely. Was a big hit with the family. I used 1/2 cup brown sugar and 1/2 white sugar instead of 1 cup of all white sugar. I only had two bananas but added a bit of cream cheese and walnuts. Turned out great despite these differences!
First time to use this recipe. Definitely a keeper. I used half white sugar and half brown sugar, just because I saw several recipes that used brown sugar. Bread came out great. I cooked it for 60 minutes and checked it with a thermometer, as I saw the ideal temp was 200-205. It wa so lay at 190, so I put it back in for 3 minutes and perfect. Wish I had walnuts in the pantry. Next time.
Very good but I cut down on the sugar about 1/4 c because of ripe bananas . It was very moist and delicious that I have started making double batches to keep up with the demand in my household.
Lenora, did only use 1/4 cup of sugar ? Or did you take a way a 1/4 cup and used 3/4 cup?
took away 1/4th of a cup and used 3/4 of a cup instead
My kitchen smells so good 😊 it’s a keeper for sure
I added about 1/3 cup of sour cream and about a tablespoon of cream cheese and it was one of my favourite banana bread recipes!
Just curious as to why you felt the need to add sour cream and cream cheese to banana bread recipe. Can you advise?