Classic Banana Bread


If you're searching for a classic banana bread recipe, this is the one.

classic banana bread

BHG / Ana Cadena

Prep Time:
15 mins
Bake Time:
50 mins
Total Time:
1 hrs 5 mins
2 loaves

The key to making homemade banana bread is to use ripe bananas. Very ripe bananas are sweeter and more intensely flavored which results in a moist and flavorful banana bread. Use bananas that are speckled with brown or even ones that have turned completely brown (just be sure there is no mold or soft spots). Use a fork to mash the bananas to your desired consistency. Some prefer a very smooth mixture while others like chunks of banana in their finished bread. Both are delicious.

Once you've prepared your bananas, we'll show you how to make banana bread using just a few simple ingredients. First mix together the dry ingredients and then add milk, banana, and vanilla extract. We love the crunch of toasted walnuts in banana bread but you can easily leave them out if you'd prefer. Make sure your loaf pans are well-greased to prevent sticking after baking.

Allowing the banana bread to cool overnight makes slicing easier. This two-loaf banana bread recipe makes 32 servings. It's a great quick bread recipe for potlucks, brunches, and even for dessert. Serve this moist banana-packed bread plain or top with honey butter for a special treat. The baked bread can be stored in the freezer for up to one month. Simply thaw and serve with your favorite toppings. We like to make this recipe and eat one loaf immediately and freeze one for later.


  • 2 cup all-purpose flour

  • 1 cup sugar

  • 2 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup mashed ripe banana (2 to 3 medium)

  • ½ cup margarine or butter, softened

  • 3 tablespoon milk

  • 2 eggs

  • 1 cup toasted walnuts


  1. dry ingredients in bowl

    BHG / Ana Cadena

    In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Mix well to combine.

  2. add mashed banana and butter

    BHG / Ana Cadena

    Add the mashed ripe banana, margarine or butter, and milk.

  3. banana bread mixture in bowl

    BHG / Ana Cadena

    Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes.

  4. adding in eggs and flour

    BHG / Ana Cadena

    Add the eggs and remaining flour; beat until blended.

  5. mixing in flour and nuts

    BHG / Ana Cadena

    Stir in the walnuts. Do not overmix the batter.

  6. pour banana bread batter in loaf pan

    BHG / Ana Cadena

    Pour the batter into two greased 8x4x2-inch loaf pans.

  7. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the center comes out clean.

  8. baked banana bread on cooling rack

    BHG / Ana Cadena

    Cool for 10 minutes. Remove the banana bread from the loaf pans; cool thoroughly on wire racks.

  9. Wrap and store the bread overnight for easier slicing. Makes 2 loaves (32 servings).

Make-Ahead Tip: Up to 1 month ahead, make and bake the banana bread. Cool the banana bread completely. Place each loaf in a freezer bag (remove as much air as possible from the bag) and freeze for up to 1 month. Write the recipe name and date on each bag. Thaw the banana bread for 1 hour at room temperature before slicing and enjoying with your favorite toppings.

Nutrition Facts (per serving)

115 Calories
6g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 115
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Sodium 101mg 4%
Total Carbohydrate 15g 5%
Protein 2g
Vitamin C 1.2mg 6%
Calcium 30.3mg 2%
Iron 0.5mg 3%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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