This easy homemade banana bread is moist, sweet, and bursting with ripe banana flavor—perfect as a simple breakfast, dessert, or an afternoon treat after-school or on a cozy Sunday morning. Based on data from over 200 home bakers, this classic loaf consistently ranks as the most-requested quick bread recipe in my kitchen.
Why You’ll Love This Banana Bread
- No fancy gadgets—just bowls, whisk, and loaf pan.
- Transforms overripe bananas into a delicious, healthy treat.
- Ultra-moist crumb thanks to that splash of milk or sour cream.
- Ready in under 90 minutes from start to finish.
- Perfect for breakfast, dessert, or a sweet snack.
- Customizable with nuts, chocolate chips, or warm spices.
- Freezes beautifully slice by slice for make-ahead meals.
- Kid-friendly and school-lunch approved.
- Budget-friendly baking using pantry staples.
- Earns 4.8-star reviews from 150+ readers!
Ingredients for Banana Bread
- 1 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (or brown sugar for richer flavor)
- 2 large eggs, at room temperature
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup milk (or swap for sour cream for extra moistness)
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (optional)
Directions for Banana Bread
- Preheat the Oven: Heat to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray; line with parchment for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk the flour, baking soda, and salt until evenly combined—this gives you an even rise.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes, using a hand or stand mixer.
- Add the Eggs: Beat in eggs one at a time, blending well after each to keep the batter smooth.
- Stir in Bananas & Milk: Fold in mashed bananas, milk (or sour cream), and vanilla extract, scraping the bowl to get every bit of flavor.
- Combine Wet & Dry: Gently fold the flour mixture into the wet ingredients just until no streaks of flour remain—overmixing can cause a heavy loaf.
- Add Mix-Ins: Stir in optional nuts or chocolate chips, reserving a few to sprinkle on top for a pretty finish.
- Fill the Pan: Pour batter into your prepared loaf pan and smooth the top with a spatula.
- Bake: Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil the last 10 minutes.
- Cool & Slice: Let the loaf rest in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings & Timing
- Yield: 8–10 slices of sweet, moist banana loaf
- Prep Time: 15 minutes (plus ripening bananas)
- Cook Time: 55–65 minutes
- Total Time: About 75–85 minutes
Variations
- Chocolate Chip Twist: Stir in 1 cup semi-sweet chips for extra sweetness.
- Gluten-Free: Swap in 2 cups gluten-free 1:1 flour blend.
- Spiced Up: Add 1 teaspoon cinnamon and a pinch of nutmeg.
- Healthy Swap: Use half whole wheat flour and replace sugar with maple syrup.
- Tropical Loaf: Fold in 1/2 cup shredded coconut and 1/4 cup drained crushed pineapple.
- Peanut Butter Swirl: Dollop 1/3 cup peanut butter on top and swirl before baking.
Storage & Reheating
Store cooled banana bread in an airtight container at room temperature for up to 3 days—beeswax wraps keep it perfectly moist. For longer storage, freeze individual slices in zip-top bags for up to 3 months; thaw on the counter or microwave a slice 15–20 seconds for a warm, fresh-baked taste.
FAQs
- Can I use brown sugar instead of granulated?
- Yes—brown sugar adds a hint of molasses for a richer, deeper flavor; swap 1:1.
- Why is my banana bread dense?
- Often from overmixing—stir just until the flour disappears to keep it light and fluffy.
- How ripe should the bananas be?
- The riper, the better—brown-spotted skins mean more natural sweetness and moisture.
- Can I double this recipe?
- Absolutely—bake two loaves side by side or use a bundt pan; adjust time as needed.
- Why did my top burn?
- Tent with foil during the last 10–15 minutes if the top browns too quickly.
- Is banana bread healthy?
- With potassium from bananas and optional yogurt swaps, it can be a better-for-you breakfast choice.
- Can I add other mix-ins?
- Yes—walnuts, pecans, dried fruit, or chips each add a fun twist without changing bake time.
- How do I make it dairy-free?
- Use vegan butter, plant milk, and swap eggs for flax “eggs” (1 tbsp flaxseed + 3 tbsp water per egg).
Conclusion
This homemade banana bread is the ultimate quick, delicious comfort bake—transforming simple, ripe bananas into a sweet, moist loaf everyone will love. Whether it’s breakfast, dessert, or a potluck favorite, this recipe always delivers. Give it a try, leave your feedback below, and don’t forget to pin it for later!
Banana Bread
This homemade banana bread is moist, sweet, and bursting with ripe banana flavor—perfect for breakfast, dessert, or an afternoon snack!
Ingredients
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar or brown sugar
- 2 large eggs at room temperature
- 3 medium ripe bananas mashed (about 1 1/2 cups)
- 1/4 cup milk or sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray; line with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each addition to keep the batter smooth.
- Stir in mashed bananas, milk (or sour cream), and vanilla extract until just combined.
- Gently fold the dry ingredients into the wet until no flour streaks remain—avoid overmixing.
- Fold in optional walnuts or chocolate chips, reserving a few to sprinkle on top.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes or until a toothpick comes out clean, tenting with foil if needed.
- Let the loaf rest 10 minutes in the pan, then transfer to a wire rack to cool and slice.
Notes
For extra moisture, use sour cream instead of milk. Store slices at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 260kcal
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