No one makes moist, delicious banana bread like my Mom does! This banana bread recipe is so old that it calls for margarine in it – but of course, I prefer to use good ol’ butter. Salted butter, of course! If you want a banana muffin recipe try my banana bread muffins, they are spectacular!
The Best Banana Bread Recipe
I know, I know. EVERYONE has a “Mom’s Banana Bread Recipe” and their recipe is the best. This recipe and my banana nut muffins are my go-to recipes that my Mom has baked for my entire life. It’s easy, it doesn’t need milk ( this is a very important thing for an absentminded woman like myself) and it uses up 3-4 medium bananas. I think we love our Mom’s banana breads so much because that is the exact taste from when we were growing up. Don’t get me wrong, I haven’t met a banana bread that I didn’t like (the exception being dried out ones) but my Mom’s is always going to be my favourite recipe.
And if you know me, I always have bananas in the bottom of my freezer to make banana bread.
How to Make Banana Bread
- Preheat your oven to 350 degrees F. Grease and flour a standard loaf pan and set aside.
- Cream the butter and sugar together until smooth and combined.
- Add in the eggs, one at a time, beating until smooth.
- Mix in the mashed bananas, then stir in the vanilla.
- Whisk together the dry ingredients – including chocolate chips.
- Stir in gently, until just combined.
- Pour into the prepared loaf pan.
- Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
- Keep wrapped or in a container.
Can I Freeze Banana Bread?
You can absolutely freeze banana loaf successfully. It’s almost better after being frozen, although nothing is better on a cold, rainy afternoon than freshly baked banana bread, still warm from the over, slathered with some butter on top.
How to Freeze Banana Bread
I prefer not to freeze banana bread in plastic containers as they do get freezer burnt easier. To properly freeze banana bread:
- Wrap each banana bread loaf tightly in plastic wrap, doing two layers of plastic wrap to protect it.
- Wrap in a layer of tinfoil, making sure that all of the plastic wrap is covered.
- Write on each loaf the date that you baked the banana bread.
- Eat the next day because we all know you’re dreaming about the banana bread in the freezer and want it for breakfast.
I think one of the reasons I love this – and consider this the best banana loaf recipe ever – is that it gets a crust on top. I like a crusty topped banana loaf, I like that toothsome crunch that it gives when you give it a good bite. I also like that it doesn’t get too soggy, as banana bread is wont to do.
Can I Double This Banana Bread Recipe?
Yes you can, double this to make two loaves and then you are using up 8 bananas from your freezer, which of course I have as well. There is usually no less than a dozen in my freezer.How, I don’t know because the Rose eats bananas like crazy, so how there are any that get too ripe I’ll never understand. But there they are, like magic, in the bottom of my freezer every time I go to get them. Magic freezer bananas, I tell you!
Baking Tips and Tricks for Making Banana Bread
- The riper the bananas the better your banana bread is going to be. The bananas are going to be the major sweetness in the bread and the sweeter they are the better the banana flavour is. The banana flavour is going to be stronger if you use really ripe bananas.
- Don’t over-bake the banana bread. You want it to be moist and tender crumbed, not dry and tough.
- Chocolate chips or no chocolate chips, the choice is up to you! I prefer none, actually, but the rest of my family loves the chocolate chips in it.
- Add another half cup of mashed bananas to make this SUPER moist and dense! It will take longer to bake however.
More Banana Bread Recipes
So what is YOUR mom’s best banana loaf recipe? Does she have any tips or tricks that you have loved since childhood? Another favorite of mine is my chocolate buttermilk banana bundt cake, give that a whirl too!
Happy baking babes!
Love,
Karlynn
Mom’s Best Banana Loaf Recipe
Ingredients
- 1/2 cup butter
- 1 cup white sugar
- 2 large eggs
- 1 1/2 cups mashed banana very ripe, equals about 3-4 medium bananas
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a standard loaf pan and set aside.
- Cream the butter and sugar together until smooth and combined.
- Add in the eggs, one at a time, beating until smooth.
- Mix in the mashed bananas, then stir in the vanilla.
- Whisk together the dry ingredients – including chocolate chips.
- Stir in gently, until just combined.
- Pour into the prepared loaf pan.
- Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
- Keep wrapped or in a container.
Notes
- You can add walnuts or pecans instead of chocolate chips if you want! If you want a super moist loaf, add in another half of a banana!
- Add a 1/4 tsp of cinnamon for a great taste addition
- Add another 1/2 cup of mashed bananas if you want to make this super moist and dense! It will take longer to cook however
Nutrition
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Lucy says
I made this using Bob’s Red Mill One to One Gluten Free flour and it turned out amazing. Thank you. This is now my go-to banana bread recipe.
Evelyn Jepson says
we got given some bananas, and I have to make up some banana bread. Will freeze a loaf also…
Lee Ann says
Tried this recipe today and it is absolutely amazing! Quick tip for anyone wanting to make this but their bananas are not ripe enough: put your bananas on a baking sheet and put them in the oven at 350F for 5 to 10 minutes until the skins look black. Slice open the skins and empty contents into a bowl so you can mash. Works like a charm even with green bananas. Thank you for sharing the recipe and I love the crusty exterior!!
Jennifer says
This is definitely the best banana bread recipe I have tried and I have made a lot looking for the perfect loaf. So moist and flavourful, thanks for sharing!
Nancy Perine says
While strolling through your web site, your Pumpkin Bread recipe caught my eye. I just had to try it. I’d always made the regular banana bread. Also, I didn’t know about substituting applesauce for 1/2 the oil. I put chopped pecans and added raisins, also. I followed your recipe completely and it turned out GREAT. I use the little aluminum loaf pans. I was going to give a couple of the small loaves away, but I decided it was so yummy I saved all of them for me!! Thank you for sharing your recipes. I’ll be back!
Colleen Perkins says
My mother always put raisins or dried cranberries instead of choc chips… they just kept it more moist than choc chips…YUMMM!!! Lol
Carissa Nelson | Spoonful of Easy says
Hi Karlynn,
So true, my mom used to have a great banana bread recipe — and all of my mom’s best recipes called for margarine! Thanks for the great tips on doubling and freezing! I love for my work to pay off now and later 🙂
Katy M says
I don’t know if it’s because I used 4 large bananas, but it took 90 minutes to bake. But the taste is phenomenal. I will definitely make again, but next time I will cut it to 3 bananas.
Michelle says
Epic yummyness!!!! Perfect Crunch!!!
Followed recipe “as they say” to the T…..
BELEN says
I followed the recipe to the letter… it was so yummy and crunchy. But I had to put in the vanilla at the last moment before pouring the batter into the pan. I noticed the portuoned vannilla still on the counter and had to re read the instructions twice lest I really forgot. But it does not matter coz the banana bread was the so scrumptious according to my very picky foodie granddaughter. Thank you!
Mary P Hoffman says
And don’t forget to bury your banana peels near your rose bushes. They love them!
Roxanne LeTexier Kaplan says
Until we bought our bottom freezer fridge – there was a fear of opening the freezer door and being plundered with bananas!!
This is the recipe that I’ve used for years – my modification is:
– cut the sugar
– use 4 bananas
– use 1 cup all purpose flour and 1 cup whole wheat
RebeccaandMichael Ward says
I swear my kids let ours over ripen just so I’ll make banana bread.
Kelly Taylor says
Best banana bread I’ve ever made! But I added chocolate chips, lol!
Heather Pollock says
I add choc chips and ground flax
Maggie says
I love this blog. But I struggle with converting to lbs and ounces or metric. I am in the UK. Please, does anyone have an accurate conversion chart I cld use? They all seem to vary !! I just have to make this gorgeous cake but I don’t want to get it wrong. Thank you all soooo much
Heather Pollock says
Nope…. I use them every week to bake cookies, banana bread or muffins. Yummm
Around the World in 80 Cupcakes says
I manage to stay on top of my laundry,but not my extra ripe bananas \U0001f604
Around the World in 80 Cupcakes says
So you’re big brother now? How else could you know?! \U0001f61c
Roxanne LeTexier Kaplan says
This is the recipe I always use.
But I made a couple modifications.
I use 1/2 cup sugar
4 bananas (I always use previously frozen bananas – this makes the bread!! And – you’ll love this — I never measure the banana – just use 4)
And….
1 cup all purpose flour
1 cup
Whole wheat flour
Yum!!
Marie Hesse says
Add some chocolate chips & pecans , Nummy
James Lori Shipley says
I have 3 bags with no less than 5 to 10 bananas per bag! Lots of baking, smoothies etc going to take more than bread to use all them nanners up!
The Kitchen Magpie says
The banana chocolate chip scones are my new favorite use, as well as this loaf! Or the chocolate one I posted last week! That one is gooooood!
James Lori Shipley says
going to try them all soon-dealing with a medical issue at present that has set me back a few days so when I am back up and running I am pulling up the recipes!
Amy Melby says
I just made banana raspberry muffins last night with my freezer bananas. 🙂 Yum!
The Kitchen Magpie says
That sounds divine!
Amy Melby says
They are! 😉
Kristina Beeby-Curtis says
I agree completely perfect every time
Kristina Beeby-Curtis says
This is my favorite banana bread. I’ve made it a lot this year since getting the recipe. I sometimes add a 1/4 teaspoon of cinnamon and it is delicious.
The Kitchen Magpie says
Yes, I love a little cinnamon in banan bread! This is just such an easy, basic recipe that never fails!
Kari McLaughlin says
Sent my mom some at Christmas and she froze some, ate some. She was recently sick and said all she wanted to eat and live on was the banana bread. Similar recipe to yours. I’m baking this weekend and sending it to her. It’s a long winter in MT. 🙂
Heather Pollock says
I make banana bread with chocolate chips in my bread maker 🙂
Lori Short says
My freezer is the frozen banana graveyard. Every time I put bananas in I tell myself the same lie….16years on my own and not one loaf has been made 🙁
Courtney McCrea says
The great thing about frozen bananas is that they don’t need much smashing!
SoniaKundraSingh says
Thx for sharing. I am a messy cook too :). I loved your recipe and the cake oven is on. Lets c how it turned out
Guest says
This is the BEST banana loaf recipe EVER! Thanks so much!
Claudia says
Thanks for sharing! I made this recipe, except I added a handful of chocolate chips since I happened to have some handy — it was quite yummy 🙂
chef pogi says
thanks for the infirmrjtymatruion it helkedc me and nmy cooking group to vmake best bananananan bread