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
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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.

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

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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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Comments

  1. 5 stars
    I doubled the recipe. It came out moist and tasty. I plan to put some nuts in next time.

  2. I made this recipe today. Turn out great! Added about a cup of walnuts. Wife loved it! 😊 Thanks.

  3. Anyway you can send me a strawberry bread? I’ve made banana bread and it’s one of my very favorite, but now I’m really wanting a strawberry bread.

  4. 5 stars
    I love banana bread. I add nuts fresh or frozen cranberries chia seeds flax and hemp seeds. I cut down on the sugar. Sometimes I use almond flour and honey. I’m thinking of trying maple syrup next

  5. 5 stars
    Hi Lauren, I love your banana bread. You don’t know how many times I have thrown out brown , or speckle bananas, till I came across your recipe. It came out delicious, with or without nuts. Keep up with your scratch recipes. Thank you. Gail

  6. 5 stars
    My daughter was begging me to make banana bread. I lost my other recipe, and I’m glad I’ve found this one, because it’s now replaced my go-to! I did do something extra prior to baking: cover top with chopped walnuts, drizzle 1/2 cup melted butter to cover the top, and then sprinkle top with raw cane sugar crystals. It is absolutley delicious and everyone is loving it. Making more tomorrow! Thank you.

  7. 5 stars
    I have had a lot of different banana bread recipes that I have made over the years… I wasn’t sure how this one would turn out… It turned out perfect! my neighbor even loved it… this recipe is a keeper for me!

  8. I love that with a touch I can get the recipe doubled or even tripled with out having to figure it out myself…I’m a stay at home Mom of 3 and 2 nieces and anything made simple is for me, lol. And I have all the ingredients ❣️

  9. 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.

  10. 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!

  11. 5 stars
    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.

  12. 5 stars
    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!

  13. 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!

  14. 5 stars
    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.

  15. 5 stars
    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.

  16. 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!

    1. Just curious as to why you felt the need to add sour cream and cream cheese to banana bread recipe. Can you advise?

  17. 5 stars
    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

  18. 4 stars
    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).

  19. 5 stars
    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

  20. 5 stars
    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. 😊♥️

  21. 5 stars
    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!!!

  22. This is about the fourth time in making this bread. It is sooo very good and so easy. Thank you for sharing it with everyone!!!😊

  23. 5 stars
    First time I made it I almost burned it…. I drenched the loaf in water and put it back in on low temperature…. Turned out just fine…. Next time I made it I saw some dates close to me… I chopped a few….. Super nice…. Now I am starting to get requests for your banana bread.

  24. 5 stars
    Hi! I came by your recipe and made it for my family. We loved it! I added raisins and choco chips and it turned out delicious! Thanks for this recipe! God bless. 😊

  25. Wanted to make some banana bread today and realize that I had no boxed in the cupboard. I have your recipe in the oven right now and I am awaiting take out by its 3:30 today. I will give you the results but I have to tell you it was kind of exciting to make this out of scratch and not just from a box!

  26. 5 stars
    I made this recipe today and it is sooo good. I did end up only putting 3/4 tbsp of milk and adding 1 and 1/4 tbsp of greek yogurt. It is delicious. Best one i ever made.

  27. 5 stars
    So so delicious! I doubled the recipe since I had a lot of bananas to use up and I am sure glad I did! I found my loaves had to bake for 80 minutes, they weren’t quite done at 70, but the tops did not get too brown, they were perfect. Enjoyed by my entire family, I will definitely be making this recipe again! Thanks so much!

    1. Add an additional 2 teaspoons of baking powder to compensate (so 3 total teaspoons of baking powder).

  28. 5 stars
    This recipe is great! It is my go to banana bread recipe. I have made it so many times! I made some for my friend and the love it too. Just made a loaf this morning and can’t wait to eat it this morning with some coffee 🙂

  29. 5 stars
    Love this recipe! It’s become my go-to food for sharing with friends and family and they all love it!

  30. 5 stars
    Ruby Fifer
    I forgot how good. Fresh-from-the-oven banana walnut bread was. I just retired and jumped into baking again. By shear luck I chose your recipe which was easy and fabulously delicious. I will repeat this again soon. Thanks.

    1. 5 stars
      I made this today and I doubled the ingredients to make 2 loaves. It was a hit with my family. I will definitely make this again.

  31. 5 stars
    All of my banana trees (6) at home ripened at the same time so I have SO MANY bananas! I decided to use this recipe because of the reviews! And it did not disappoint! It is absolutely delicious. The bread was super soft and moist! Tastes way better than the store bought one! Will make some more tonight before my bananas go bad. I also layered the bottom of the tin with banana and made it an upside down banana bread! Thank you!

  32. 5 stars
    This was my first time making banana bread and it turned out amazing:-) Definitely remaking this in the future and sharing this recipe with friends!!

  33. This recipe was so easy! It’s still in the oven but my home smells delish! Can’t wait to taste it!!

  34. This is my first time ever baking banana bread, it teased good before I put it in the oven, know one will believe I did it from scratch it’s delicious. Can hardly wait for my friends come over tonight to try it.

  35. This was the 3rd attempt on baking a banana bread (previously I tried vegan banana bread–failed terribly). I absolutely loved making this! Super easy and so sooo scrumptious!! I added crushed almonds and choc chips, which gave it that extra crunch and sweetness. This is my new fav recipe! Thanks so much for sharing.

  36. 5 stars
    The instructions were clear and the results were phenomenal. This will be my reference when making banana bread in the future.

  37. This recipe is perfect! I picked it because it has 5 stars, which it deserves! I’ve been making this every week for the last three weeks with bananas that usually get tossed, and its the same every time very consistent recipe. I actually just put a loaf in with pecans and golden raisins! Its also very easy to make, I’m a 24 year old man and have no issues! Try it!

  38. 4 stars
    I have made a ton of banana bread using several different and this one is one I will keep using it was very moist.

  39. I personally love this recipe!- My family not so much, they like it dryer. So I added 2 cups of Special K Red Berries cereal. OMG SO GOOD!!

  40. Done baking my 1st time Banana Bread in 5 minutes. Hope it is a good one, thanks for letting me use your recipe!

  41. Thank you so much for this recipe! It was a spontaneous decision to make it tonight, but I had 3 beyond-ripe bananas, and I could hear my recently deceased grandmother’s voice telling me (for the 700th time) that you never throw away overripe bananas, you make banana bread! Hers was the best ever (guess I’m a little biased), and I do now have all of her recipes, but I found your recipe and it looked so simple … so I literally just made my first banana bread (by myself, without my grandmother)! I added chopped pecans into the mix before baking it in my grandmother’s milk-white Westinghouse loaf pan, which is probably older than I am. It came out great! Thanks again!!

  42. I’d like to make this in the smaller loaf baking pans. What is the time midification? terri Molina your modification topping sounds nice. Will try it. Also will be addin nuts n cho chips to batter

  43. 5 stars
    Haven’t done a whole lot of baking in my life, this was easy to follow and easy to make. I’ve made it two times now, once for Thanksgiving, And just now tonight. “YUMMY”! It’s really hard to mess this up.

    1. I haven’t tested it, but it should work if leave out the baking powder, baking soda and salt from the recipe.

  44. 5 stars
    I bumped up the number of bananas and added toasted pecans to the mix. Then sprinkled them across the top, along with turbinado sugar for a nice crunchy top.

    Amazing.

  45. 5 stars
    This recipe is so easy and the results are always the same. Once I take out of loaf pan, my family is slicing it up hot.

  46. 5 stars
    LOVE this recipe and have made it numerous times. always comes out perfect.
    But, for Halloween I was wondering if Pumpkin could be substituted for the bananas and in what amount? Can you advise?

  47. 5 stars
    Really good and moist. The only thing I’d change is the quantity of the sugar, is too sweet for me. Thank you for the recipe.

  48. 5 stars
    Super simple recipe to follow for beginners. As someone who swears she can’t bake (just ask all my past botched pies, cakes, and cookies), I was pleasantly surprised to see how great the banana bread turned out – moist, not dense, perfect flavor. Making this banana bread gave me more confidence that I CAN bake if I just practice LOL. Next time, I’ll try adding vanilla and nutmeg!

    1. 5 stars
      Same!! This turned out amazing!! And now just like you I have tried other recipes now that I know I can actually bake. 😁

  49. 5 stars
    Simply wonderful…I bake a lot of sweets and I am always searching for the perfect banana bread…this might be it…Thanks

  50. 5 stars
    I made it this morning. Best banana bread recipe till date. Light, tasty and moist. Definitely making it again. Thanks for the recipe

  51. Made this recipe this morning and it was so easy and even tastier!!! Used 4 bananas and it had an amazingly intense banana flavor!!!! I thought I was in heaven!!!!
    Topped batter with brown sugar….🍌yum!!!!

  52. 5 stars
    I made this recipe today, doubling it to make one big tray of 24 muffins. They are very tasty with a nice consistency! (I do wonder if it would alter the recipe too much if I used half the amount salt called for, due to health reasons.) Overall very nice and simple! Thanks!

  53. Terrific recipe. Having made banana bread from other recipes, I decided to add vanilla extract, walnuts and raisins; and omit the cinnamon. Lovely result. Thank you!

  54. 5 stars
    I made this today for my family and it turned out amazing! It was light, moist and tasty. I did added 1/2 teaspoon of nutmeg and teaspoon of vanilla:) I tried on whim since we had two bunches of bananas going bad and happy I found this recipe. My husband who lives his mom’s banana bread said it was the best he has tasted! I will make another one and freeze or gift.

  55. 5 stars
    I loved how much this banana bread rose and doesn’t have that dense, wetness on the bottom. It’s much fluffier and more tender than the usual! I did replace the 1 T milk with 1/4 C sour cream and was happy with it.

  56. 5 stars
    I never bake or cook…EVER! We had exactly 3 very ripe bananas that were going to be pitched I made the comment I would turn them into bread and so I did. I followed this recipe exactly and it turned out amazing! My first time following a baking recipe.

  57. 5 stars
    OMG!!! Love Love Love!! I’m new to baking and wanted to find an easy homemade banana bread for my toddler (less preservatives and other ingredients no one can ever pronounce..the better!!) I did add a few more shakes of cinnamon and a tsp of organic vanilla extract and I hate to say it…but it was better than my momma’s!! Thanks for the easy, yummy recipe!!! My daughter absolutely loved it!!!

  58. 5 stars
    I’ve tried this recipe twice already and it is simply the best banana bread ever. I also love the fact that it stays so nice and moist.

  59. 4 stars
    I decided to try this recipe as it looked very simple and easy which is what I love. I followed the directions and it came out perfectly! I’ve had a couple banana bread fails so I was excited this one worked out so well. However, for me this bread was not banana-ee enough. I will use this recipe again maybe with a tad bit more banana and a dash of vanilla. Thank you for this simple recipe.

  60. I tried this recipe and was skeptical if would be moist but it really makes the most moist and delicious banana bread! Thanks!

  61. 5 stars
    I love it and so does my family and grandkids! I like the cinnamon in it. But I love cinnamon. It came out very moist and I will definitely make it again!

  62. 4 stars
    Will definitely make it again soon. I would avoid using cinnamon next time. I was sorry I added it. I think had I added Alspice instead I would’ve given it a 5 star rating. Very moist and delicious otherwise.

  63. 5 stars
    Made it but added the rest of my yogurt, chocolate chips and walnuts. I doubled the recipe and made 3 small tins. It smells fantastic!
    Thanks

  64. It was great; we loved it. This time I had only 2 little bananas and two little pears and I used 1/2 brown 1/2 white sugar – waiting for it to come out of the oven now…hope it’s as good as the original!

  65. 5 stars
    I added walnuts and some leftover apple sauce (about 1/4 cup). I also only used 3/4 cup of sugar as we do not like things too sweet. It was amazing. Next time I am going to add some lemon zest.

  66. 5 stars
    Amazing recipe, i had only two bananas so added about 1/4 cup of almond milk and 1/4 cup of almond flour, and mixed sugar brown with white. So delicious and fluffy. Definitely saving this.

  67. This recipe is awesome!! I use It all the time….next time I will try it with brown sugar instead,of regular..i just like to try different things but tjis recipe is,perfect!! Thanks

  68. 5 stars
    I made this as my first time making banana bread. It turned out wonderfully! I added pecans and it was delicious. It was a bit dry but I’m sure I just need to work on my technique. Thank you for this recipe!

  69. 5 stars
    I have use this recipe over and over and over all my kids love it and my husband has told me not to change a thing thank you so much

  70. 5 stars
    Excellent! The step by step photos were really helpful and the loaf turned out perfectly. Still moist and delicious even a few days later.

    1. I make your bread all the time , everyone loves it ! But was wondering how many servings are there to a loaf .

  71. 5 stars
    I made some of this banana bread for breakfast, and it turned out great! My boyfriend and I both love it!
    I did have to substitute 3/4 cup of honey for the sugar (didn’t have sugar) and 3 tsps of baking powder for the baking soda (didn’t have it, either), but it was delicious all the same! Thank you for sharing! 🙂

    1. Yes I did cut down my salt and then it became perfect. I blamed my saltiness on maybe I used salted butter that’s why.

      1. If you are vegan, you can substitute milk for almond milk and 3 eggs for 3 tablespoons of flax seed and 1 tablespoon of water. It works just fine!

    1. Yes, I used 3/4 cup of brown sugar and a tablespoon of cane sugar, instead of white sugar. If you’ve already done this, then you know, but the flavor of the banana bread has a very nice, light molasses flavor. Toasted slices with butter or sharp cheddar cheese (yes…cheddar), is fantastic.

  72. I used wheat flour because at the last minute I realized I didn’t have white flour, added a tsp of vanilla and twice the amount of milk (almond milk). In the oven now. I hope it turns out wellDaw

  73. We prepped the bananas before realizing we had no butter so substituted apple butter. Also we used almond milk instead of dairy. It’s in the oven now and we have our fingers crossed!

  74. I made this and used half gluten free flour with xantham in it! I also added honey and on top I put candied date mixture ! Was fabulous! Thankyou

  75. 5 stars
    Thank you !!! It turned out excellent. The only thing I changed was I used 1 tbsp water instead of milk, and I added 1/2 tsp vanilla.

    1. I found the batter was rather stiff so I added another egg and some sherry, rather nice.

  76. 5 stars
    Even with adding chopped Pecans (1/2 cup) and Raisins (3/4 cup), and 1/4 cup Honey, the bread turned out moist & delicious! Before baking I topped it with crushed Pecans and Raw Sugar My family went wild!

  77. 5 stars
    For a richer flavor, use over-ripe bananas (the skin should be turning black). Roast the bananas for 20 minutes in a 350 degree oven. Allow to cool before using in the recipe. Also, brown the butter in a small pot (do not allow to scorch). Allow the browned butter to cool before creaming with sugar. If you decide to add nuts, be sure to toast them in the oven before adding it to the batter.
    These extra step will make the bread much more flavorful!

  78. After 1 hour and 15 mins at 325 degrees the cake wasn’t even close to being done. I would bake it next time at 350 for at least 10 mins longer.

  79. 5 stars
    Best banana bread recipe I’ve ever tried! Usually I let it sit in the refrigerator overnight before I taste it because it’s better that way. Not this time. It was delicious when it was still warm. I’m definitely making this again!

  80. Happy to see the positive reviews. i wanted to try a new banana bread recipe. I have a few that I really love, but always like to try new recipes. I was surprised to see this didn’t have vanilla or brown sugar in it, so it’s my first time tying a banana bread without those ingredients. Will update after it bakes. The large variance on time is weird to me as is the low oven temperature.

  81. 5 stars
    i LOVE this recipe! it was so easy and fun to make and it was especially delicious with the addition of toasted walnuts and chocolate. i am definitely going to make this recipe again.

  82. 5 stars
    Kudo,s My pregnant co-worker is craving banana bread. I made this for her. School was canceled today from flooding roads. Im looking at this banana loaf I made. I decided to try it! Delicious!! Now, on my day off Im making a second loaf. Thanks for sharing a quick and easy recipe!!
    Lunch Lady
    Smyrna, TN

  83. Sounds delicious, however I want to know if I can cut the sugar to 1/2 cup? Will it change recipe (other than sweetness)? Plan on making today if I can reduce the sugar. Oh, and will be adding some chopped dates left over from another recipe. Thanks!

      1. 5 stars
        I made this with 1/2 c brown sugar (found out I had no white sugar as I originally thought), some chopped dates I needed to use up, and some walnuts I put in the mini chopper to grind up, then sprinkled on top before baking; they got toasted in oven and perfectly crunchy, stuck nicely to loaf after baking too. This bread was AMAZING. My search is now OVER for the perfect banana bread! Love love love the texture, not airy like sandwich bread, nor a dense brick either, which other recipes I’ve made turn out to be, it’s just right. I believe it’s due to several factors your recipe has that all others lack: more flour, lower bake temp, and added soda and baking powder *combined*. I’m deleting my other 3 recipes I’ve been using, yours is IT from now on. My subs were based on what I had on hand, not that I wanted to change this perfect recipe. Next time will bake as is, but with still 1/2 c white sugar, just a personal preference. Not sure if dates/walnuts/brown sugar added anything to the recipe, as it’s perfect as is, just didn’t want them to go to waste. Sadly, the loaf is now gone as we couldn’t help but just keep eating eating and eating, it was THAT GOOD! I’m off to the store to buy more bananas so I can bake again. Oh, I didn’t have a 9×5 pan, used 8×4, and it was fine, pretty much same bake time. Thanks very much for sharing the mother of ALL banana bread recipes. It is FANTASTIC and the BEST I’ve tasted. I’m also going to try your skinny loaf too, it looks great! Thank you also for your reply to my question.

  84. Really great! Left out one banana and added 3/4 cup blueberries and blackberries mixed. Also no cinnamon, but added 2 tsp vanilla. So far bext of 3 versions. Had to add more milk, maybe because bananas not ripe? Bakes in 55 minutes here at sea level (north Ca.). Shared with my sisters, they’ll try it soon.
    Thanks

  85. 5 stars
    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!!

  86. 5 stars
    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.

  87. 5 stars
    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!

  88. 5 stars
    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.

  89. 5 stars
    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.

  90. 5 stars
    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.

  91. 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!

    1. 5 stars
      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.

    2. 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

    1. Thanks Colleen! I love to make them into muffins as well- I always store some in my freezer for quick snacks :).

  92. 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.

  93. 5 stars
    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.

  94. 5 stars
    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!

  95. 5 stars
    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.

  96. 5 stars
    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!

  97. 5 stars
    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!

    1. 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!