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This banana bread recipe will become a staple for you. It’s quick, easy, and so delicious to have with a hot drink for breakfast or a snack!
Why You’ll Love This Easy Banana Bread Recipe
When it’s kind of chilly outside and we’re getting nice and warm by the wood stove, I love to bake. Earlier today, I got busy in the kitchen making this easy recipe. I want to share it with you because it is just so good. It really is delicious.
I’ve been making this recipe for a long time. I got the recipe from my Mom and I have no clue where she got it from. It may have from an old church cookbook. I remember the Ladies Aid Society putting together cookbooks with their very best recipes.
This makes 1 really large loaf, but I always split the batter between two pans. Even having two loaves doesn’t last around here for that long. The loaf freezes well if you want to put some away.
Here’s the best banana bread recipe you are going to find!
How to Make Homemade Banana Bread
- Mash three bananas really well. If I am using firmer bananas, I put them in the microwave for 20 seconds to help soften them up.
- Add milk and vanilla, stir well then set aside.
- Use a large bowl for this next step. In the end, all the batter will end up in this bowl.
- Cream softened butter with sugar and add two eggs. Mix well.
- Add dry ingredients (flour, baking powder, baking soda and salt) to the butter mixture.
- Sift the flour if you like – I don’t bother to do this step and it never seems to matter.
- Mix everything together. Meanwhile, grease and flour two loaf pans.
- I love my Pyrex loaf pans – since they are glass, they are easy to clean and never wear out.
- Divide the batter between the two loaf pans. Or just use one pan if you want a higher loaf, totally up to you.
- Bake at 325 degrees for 40 – 60 minutes depending on your oven. Test it to see if it is done by poking into it with a toothpick or a fork. If it comes out mostly clean, the loaf is done. If not, give it another 5 minutes.
What kind of bananas should I use for this recipe?
- The very best bananas to use for this loaf are the really super over ripe ones. The riper the better, baby!
What’s the best way to eat this banana loaf?
- Enjoy this best Banana Bread recipe in the world (according to us!) with a tall glass of cold milk or a hot cup of coffee.
- Some other great ways to customize would be to add more spices (like nutmeg, cinnamon, clove, or allspice), or mix in some chocolate chips or nuts!
How do you keep banana bread moist?
- Make sure to use the ripest bananas possible, even to the point where they almost look black. You can also use bananas that have been frozen!
- Be sure to fold the wet and dry ingredients together very carefully with a spatula or spoon to make for a soft and tender texture.
- Start checking the bread at 40 or 45 minutes; when you’re able to remove a toothpick and see just a few moist crumbs, remove the bread immediately.
How long will this bread last?
- It will generally keep for about a week sitting out on the counter, but around day 4 the bread will start to dry out a bit. Be sure to cover well with some plastic or foil to prevent this as much as possible.
- This loaf will also freeze well if you have leftovers you want to save. In the freezer, it should be fine for at least four months!
More Sweet Recipes
Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, but here are a few highlights for your sweet tooth!
Easy Banana Bread Recipe
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Classic comfort food for an afternoon snack. Great for a fast breakfast along with a smoothie. Grandma's recipe for Banana Bread.
- 1 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 3 mashed bananas, mash them really well
- 1 tsp vanilla
- 1/4 cup milk
- 2 1/4 cup flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- Combine the sugar, butter and eggs. Stir well. In another bowl, sift the flour, baking powder, baking soda and salt.
- In yet another bowl, mash the bananas really well. I find if I put them in the microwave for 15 seconds, it helps soften them up. Once they are mashed, add the milk and the vanilla. Stir together.
- Add the flour mixture and the banana mixture into the sugar mixture. I usually do this in thirds, giving it a good stir before adding more. Make sure it's mixed well.
- Grease and flour one loaf pan, pour the batter in and bake at 325 for 40 - 60 minutes, depending on your oven. Use a fork to poke into the loaf to see if it is ready, it may need to bake a few more minutes. Once the fork comes out clean, the loaf is done.
- Remove from the pan after a couple minutes rest and let it complete cooling. Enjoy!
Nutrition Information:Yield: 9 Serving Size: 1 inch slice
Amount Per Serving: Calories: 421Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 363mgCarbohydrates: 75gFiber: 3gSugar: 43gProtein: 6g
First Published November 2012; Updated January 2021
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