Delicious and easy, this Classic Banana Bread Recipe has been in our family for years. Moist, easy to make and freezer friendly!
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Why This Recipe is Best
Banana Bread is one of those classic treats that everyone should have a go-to, killer recipe for in their back pocket.
I’ve been making mine this way since high school….when my mom handed me her recipe one day and asked me to bake some bread.
Not sure where her recipe came from? Grandma? Betty Crocker? But, it’s truly been in our family for decades.
Depending on my mood, I’ll toss in some chopped walnuts for a little crunch. It’s delicious with or without them.
- Simple ingredients you probably already have on hand
- Bakes up beautiful and moist every single time
- Makes TWO loaves – one for now, one for later (or share with a friend!)
- This bread stores and freezes great
Love banana bread? Our moist blueberry banana bread has become a new favorite!
- Butter – I use unsalted butter in all of my baking so I can control the amount of sodium. If you have salted butter, that’s fine, just reduce the salt in the recipe to 1/4 teaspoon.
- Milk – Skim milk, 1%, 2% or whole milk all work fine here. Use what you have on hand.
- Flour – Regular all-purpose flour works great here. Be sure to measure the flour correctly so the bread doesn’t turn out dense.
- Bananas- Over ripe bananas with speckled or black skins are best for sweet, moist bread. If your bananas aren’t ready, use our tutorial on how to ripen bananas in 20 minutes; the same amount of time you need to soften your butter!
Step 1: Prep. Preheat oven to 350 degrees F. Grease and flour two 9-inch loaf pans. Very important!
Step 2: Combine. Beat butter with milk and sugar until blended. Add eggs and banana and combine completely. Add dry ingredients and mix well.
Step 3: Bake. Divide the batter evenly between the prepared baking pans and bake for one hour.
Step 4: Cool. Remove the bread from oven and cool in pans for 10 minutes. Remove from the pans and cool completely.
Tips and Tricks
- Be sure to let your butter soften before proceeding with the recipe; this helps with the texture. I also take my eggs out of the fridge at the same time to bring them to room temperature.
- Use an electric mixer, a potato masher or a fork to mash your bananas before adding them to the batter. If they’re ripe enough they should mash easily with few (if any) lumps.
- Nuts or chocolate chips can be added as mix-ins for this bread. Use 1 cup of either (or some of both!)
- I love serving this bread with a smear of butter. Or try our vanilla icing for drizzling over this bread!
- Banana bread is best when eaten cooled…or the NEXT DAY!
Once cooled, banana bread can be stored in plastic wrap or foil at room temperature for up to 3-4 days. Or refrigerate to extend the shelf life by a few days.
Yes, banana bread freezes beautifully! Let the bread cool completely, then wrap the loaf in foil and place in a freezer-safe ziplock bag. It will keep for up to 3 months. Thaw in the refrigerator overnight then slice and enjoy.
Yes. Once you’ve made the batter, scoop into a muffin tin with paper liners, each one about 2/3 full, and bake at 350 for 16-18 minutes.
You might also want to try these delicious muffins:
More Banana Bread Recipes
- Snickerdoodle Banana Bread
- Chocolate Chip Banana Bread
- Banana Zucchini Bread
- Coconut Banana Bread
- Apple Banana Carrot Bread
Classic Banana Bread Recipe
- ¾ cup unsalted butter softened
- ⅓ cup milk
- 2 cups granulated sugar
- 4 large eggs
- 4 large bananas mashed
- 4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- ½ teaspoon kosher salt
- Preheat oven to 350°F. Grease and flour two 9-inch loaf pans. Set aside.
- In a large mixing bowl, beat butter with milk and sugar until blended. Add eggs and banana and combine completely. Add flour, baking powder, baking soda, cinnamon, and salt. Mix just until blended.
- Pour evenly into loaf pans. Bake for one hour.
- Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely. Store in airtight container for several days, or freeze bread for later use.
- I grew up spreading butter on my banana bread, and have only recently found out that not everyone agrees with this strategy of eating. I think the butter enhances the flavor, and I can’t imagine eating PLAIN bread.
- This recipe makes two loaves, which is great for my big family. But if two loaves of bread is too much to enjoy within a few days, freeze it!
- Wrap the bread in foil and slide into a ziploc freezer bag. You can store for several months.