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The best Banana Bread recipe is softmoistand turns out perfectly every single time! This is our go-to banana bread recipe we have made thousands of times!

Two thick slices of the best banana bread stacked on a plateready to enjoy.

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 kidand this is mine. I have to be honest that I've since come to love our Healthy Banana Bread recipe even morebut if you're looking for a sweetbakery- banana breadthan this one is for you! I love how easy and quick it is to whip upand I double the recipe to make two loaves because it always vanishes almost instantly.

And if you want an even healthier versiontry my Protein Banana Bread.

How to make Banana Bread:

Make Batter: Mash three bananas in a bowl. Mix butter and sugar in a separate bowluntil light and fluffy. Add eggsmixing 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.

Two images showing how to make banana bread by combining the wet ingredients then after the dry ingredients are added into the batter.

Bake: Pour batter into a greased loaf pan (8.5×4.5). Bake at 350°F (160°C) for about an houror until a toothpick comes out clean when inserted into the center. Let cool then slice and enjoy!

Two images showing an easy banana bread recipe before and after it's baked and sliced.

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:

More Quick Breads:

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4.93 from 553 votes

Banana Bread

Author: Lauren Allen
Classicsoft and moist Banana Bread recipe you can count on to turn out perfectly every single time!
Prep: 15 minutes
Cook: 1 hour
0 minutes
Total: 1 hour 15 minutes
Servings: 12

Ingredients 
 

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 timemixing after each addition. Add mashed banana and milk and stir to combine. 
  • Dry Ingredients: In another bowlmix flourbaking powderbaking sodacinnamon and salt.
  • Combine: Add to the wet ingredients and stir everything just until combined. Stir in nuts or chocolateif desired.
  • Bake: Pour batter into prepared loaf pan and bake for 55-65 minutesor 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 fridgefor 3-5 daysor freeze for up to 3 months.

Notes

Yield: 1 loaf of 12 slices. Serving Size: 1 slice.
Bananas: If your bananas are not over-ripefollow my guide for How to Ripen Bananas quickly.
Banana Bread Muffins: Divide batter evenly among a lined 12-cup muffin tin and bake for 18-25 minutes.
Freezing Instructions: cool completely then transfer to an airtight container or freezer safe bag for up to 3 months. 

Nutrition

Calories: 221kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 394mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 284IUVitamin C: 0.03mgCalcium: 33mgIron: 1mg

Nutrition information is automatically calculatedso 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.

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About The Author

Lauren Allen

Welcome! I’m Laurena mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredientswith step-by-step photos and videos.

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4.93 from 553 votes (397 ratings without comment)
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Annette
7 days ago

Can you substitute light virgin olive oil for the butter?

Admin
Stacy Popham
7 days ago
Reply to  Annette

You canbut it’ll change the texture a bit. Butter helps it bake up tender and “classic banana bread” flavoredwhile olive oil can make it a little more dense and you may taste the olive oil. If you want to try ituse 1/2 cup light olive oil in place of the 1/2 cup butterand keep everything else the same.

Dawn
12 days ago

Can applesauce be used as a substitution?

Admin
Rachel Aldridge
12 days ago
Reply to  Dawn

Yesapplesauce can work 😊 Use the same amount1/2 cup applesauce for 1/2 cup butter. The bread will be a bit more moist.

Cheria
1 month ago

Can I substitute the flour fr gluten free flour? And can I put honey instead of sugar? Thanks!

Admin
Stacy Popham
1 month ago
Reply to  Cheria

Gluten-free flour: Yesuse a 1:1 gluten-free flour blend. Should work fine.
Honey instead of sugar: You can substitute honeybut use ¾ cup honey instead of 1 cup sugar (honey is sweeter). Reduce milk to 2 teaspoons since honey adds moisture. Bake time might be slightly shorterso check a few minutes early.

Vili
1 month ago

I have made this 20+ times.
It is perfect and foolproof and i’m so grateful for the share! <3

Grace V
3 months ago

5 stars
Loved this banana bread! I feel like it would be good with chocolate chips. Might try that next time!

Molly
4 months ago

What would bake time and temp look like for a glass loaf pan?

Admin
Rachel Aldridge
4 months ago
Reply to  Molly

Great question! For a glass loaf pankeep the oven temp the same but plan on it taking about 5–10 minutes longer to bake since glass heats more slowly. Just check with a toothpick in the center to be sure it’s done.

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