This easy Banana Bread Recipe is moist, fool-proof, and simply perfection! It’s our family’s favorite and it turns out perfect every time!
Want more sweet bread recipes? Try my Pumpkin Chocolate Chip Bread, Cranberry Orange Bread, or Lemon Poppy Seed Bread!
Why I love this bread:
- Quick – This is a quick bread, meaning the leavening agents are baking soda and baking powder, so no waiting for it to rise. Just mix the ingredients together and bake right away.
- Delicious – This will vanish in no time so feel free to double it for an extra loaf to give to a friend, or enjoy yourself! For a healthier version, try my Healthy Banana Bread!
- Classic – This is a true staple recipe that everyone should have in their collection! I’ve probably made it a thousand times! This really is the best banana bread recipe!
How to make Banana Bread:
Mash Bananas: In a small bowl mash three ripe bananas with a fork.
Cream Butter and Sugar: In a large mixing bowl cream the sugar and butter until light and fluffy in texture.
Combine Wet Ingredients: Add the eggs one at a time, beating well after each addition. Next, mix in the mashed bananas and milk.
Add Dry Ingredients: 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.
Bake: Pour the batter into a greased bread loaf pan (here’s my favorite loaf pan that’s 8.5×4.5 pan) and bake at 325 degrees for about an hour or until a toothpick inserted into the center of the loaf comes out clean.
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 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.
- How to Ripen Bananas – If you only have yellow bananas, you can speed up the ripening using my step by step guide.
Storing and Freezing Instructions:
To Store: This moist banana bread will keep at room temperature for 3-5 days.
To Freeze: Allow the bread 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.
Recipe 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 healthier version with a few small changes including cutting the sugar in half. Or if you want them in muffins use my Skinny Banana Bread Muffins.
More ways to use ripe bananas:
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Recipe
Banana Bread
Equipment
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).Line the bottom of the pan with a small piece of parchment or wax paper and spray lightly with cooking spray.
- 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 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Set aside for a few minutes before removing the bread from the pan onto a wire rack to cool completely.
- Store at room temperature or in the fridge, for 3-5 days.
Notes
Nutrition
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*I first shared this recipe in June 2010. Updated January 2019 and March 2023.
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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!
Hi Lauren,
I have really ripe Frozen Bananas l will use for your Banana Bread, l have a few questions please
Do the Bananas need to be thawed first and come to room temperature before mashing?
Also there is always liquid from the thawing Bananas does the liquid need to be drained also?
Thanks 😊
Yes, I would thaw the bananas and discard the excess liquid.