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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 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.
Can I substitute butter for oil? And how much if it’s possible?
Sure, you will just loose some of that great flavor. Substitute about 1/4 cup oil.
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.
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!!!
Love it! I substituted almond milk and added some swirls of almond butter on top! So delicious!
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.
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.
I tried this recipe and was skeptical if would be moist but it really makes the most moist and delicious banana bread! Thanks!
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!
So delicious! The whole family loves it. Very simple recipe.