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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This is the best recipe Ive ever made! I used a little less sugar and still came out delish!
Have made this a few times, and it’s great! But I always find that I need to add about 1/4 cup extra of milk or water to get it to the right consistency. Otherwise, it’s way too dry. It certainly doesn’t “pour” out of the mixing bowl…
I made this recipe, and I suspect you already know, that it is the best banana bread ever! I did a double batch and poured into an 8×4 and 9×5 pan, adding about 15% more to the larger pan. I did add 1 TBSP of vanilla extract but that was all. I even live at high elevation and it mattered not. I put both pans in at the same time for 70 minutes and voila! Perfection!! It has weight, moisture and tastes amazing. Thank you for this!!
The batter was really dry, and it just didn’t work out for me, unfortunately.
This makes the most delicious banana bread I’ve ever tasted. So good. My entire family loves it and it’s usually gone within a few hours.
I agree, Patricia! I just made 2 loaves last week and they were so good that 2 of us gobbled them down and here I am, making 2 loaves again. I never bake on a weekly basis but this banana bread was so easy and tasted so amazing, that here I am mashing my very ripe bananas for the second time in 7 days. But it’s fool proof so it is worth the work…and the calories 😀
This banana bread is freaking perfect and practically idiot proof. I’m pretty sure I forgot to put the salt in one of the times I’ve made it and it was still good. I’ve messed with it in a few different ways but always come back to the original.
Turned out perfectly! Easy pease!! Wish I had made 2 , next time!!
Other than doubling the recipe and using a little less sugar and going half and half with butter and vegetable shortening, it’s the recipe is the same and yummy. (I also add walnut pieces.)
I’ve made this recipe numerous times and I really like how they come out. They are a very tasty banana nut bread. I think my favorite is making them into muffins it’s ia little faster, and I feel like the muffins come out softer.
This is my go to for banana bread! Love it. Perfect every time!