It’s the secret ingredient in this simple banana bread recipe that makes it so moist and so delicious. Plus, it’s easy, quick, and an addictive recipe you’ll make over and over.
Bread recipes are one of our favorite recipes to bake but this banana bread is the BEST and is now a favorite in so many kitchens!
Photos Updated: November 2018!
Jump to:
- Why You’ll Love this Banana Bread
- How to Make Banana Bread
- How to Make this EASY Banana Bread
- Buttermilk
- Buttermilk Substitute
- Banana Bread Batter
- How Long to Bake Banana Bread in Oven…
- How long does banana bread last?
- How to Freeze Banana Bread
- More recipes like this one that you’ll love:
- Easy Banana Bread Recipe
Why You’ll Love this Banana Bread
- It’s the secret ingredient, buttermilk (or substitute with a combination of lemon juice and milk), that creates a moist, flavorful banana bread.
- It’s classic and flexible. You can add your favorite additions if you want something other than regular banana bread. For instance, chocolate chips, nuts, and blueberries are DELICIOUS in this recipe!
- It’s a great way to use up bananas that are turning brown!
YES! Using too much banana can make the bread soggy and too dense. This recipe calls for only 3 bananas (about 1 1/2 cups of mashed bananas).
If you have bananas that are not ripened but you want to make banana bread, place the bananas, still in the peels, on a baking sheet and bake in the oven at 300° until they turn black.
How to Make Banana Bread
I’ve made this recipe using regular loaf pans and mini loaf pans. Honestly, it doesn’t matter to me which way I make it because it’s delicious either way. However, if making in mini loaf pans, you’ll want to bake it for less time.
Mini Loaf Pans
The first time I made this, I knew I wanted to use the CUTEST little mini loaf baking pan so I knew I need to adjust the bake time.
If you’re using a mini loaf pan (since all can be different) just start checking the middle after about 20 minutes of baking, and remove them when a toothpick inserted into the middle comes out clean.
Regular Loaf Pans
My oven cooks SUPER fast, so I had to be cautious when it came to baking this banana bread. So where I had to bake my banana bread in regular size loaf pans for 40 minutes, it may take anywhere from 40-55 minutes for your oven.
Periodically check with a toothpick until the center comes out clean after about 40 minutes.
SIDE NOTE: Since I used two different pans, they both cooked differently too. One pan was much thinner than the other, so that loaf of bread finished before the other.
How to Make this EASY Banana Bread
Start with RIPE Bananas
I’m not going to lie. When I see at least 3 bananas on my counter that are starting to turn a little brown, I get a little too excited.
I despise eating bananas by themselves. But turn them into banana bread, and you can’t keep me out of it.
For this recipe, start with ripe bananas.
Don’t worry… if you need to make it NOW, and the store only had underripe bananas… it’s ok. I’ve been impatient before and still make it. It turned out just fine! But see my tip above for ripening bananas if you want to!
Buttermilk
I truly believe there’s an ingredient in this banana bread recipe that makes it so good, and moist. Buttermilk. Yes, really!
Buttermilk Substitute
Don’t have buttermilk on hand, DON’T worry! In a small dish or bowl, mix together 1/2 cup milk with 2 teaspoons of lemon juice! Works perfect every time!
Banana Bread Batter
With a mixer, mix together the butter and the sugar.
Next, add in the mashed bananas and the eggs.
Pro Tip: Throw your bananas into a Ziploc bag, seal, and mash them with your hands through the bag or with a rolling pin!
In a separate bowl, mix together your flour, baking soda, and salt.
Next, fold in the dry ingredients, alternating the buttermilk (or milk and lemon juice) with the flour.
Once that is mixed, you’re ready to add to your desired, greased baking dish.
How Long to Bake Banana Bread in Oven…
Mini loaves take me about 20 minutes, and two regular loaf pans take about 40 minutes.
How Long to Cool Banana Bread
Once you remove your banana bread from the oven, let sit a few minutes and then release it from the loaf pan to fully cool on a wire rack. (I do this when we want to eat it in a hurry.)
Slice and serve!
But do me a favor… if you’re making it just for fun, give it a try when it’s warm. You won’t regret it.
How long does banana bread last?
Banana bread can sit out on the counter for four days. However, I prefer to put it in a container after a day or so, to prevent it from drying out and even refrigerate it to help it last longer. (But honestly, it never lasts more than a day in our house anyway!)
How to Freeze Banana Bread
You can freeze banana bread for up to 3 months, as long as it’s stored correctly! It’s best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag. (Just remember to choose the setting that won’t flatten it out while removing the air.)
More recipes like this one that you’ll love:
- Easy Bread Pudding Recipe
- Banana Bread Pudding with Chocolate Chips
- Donut Bread Pudding
- Sweet Potato Casserole Bread Pudding
- Cream Cheese Toffee Pumpkin Bread
Easy Banana Bread Recipe
Ingredients
- 1/2 cup buttermilk or you can combine 1/2 cup milk with 2 teaspoons lemon juice & set aside to curdle
- 3/4 cup butter softened (1-1/2 sticks)
- 1-1/2 cup granulated sugar
- 1-1/2 cup very ripe bananas mashed, which is about 3 large bananas
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-Ins (optional):
- chocolate chips
- nuts walnuts or pecans
Instructions
- Preheat oven to 325 degrees F. In a mixing bowl, cream the butter and the sugar.
- Add in the mashed bananas and eggs. Mix together until well combined.
- In a separate bowl. mix together the flour, baking soda, and salt.
- Add the flour mixture and the buttermilk alternately to the wet mixture, and mix with a hand mixer on low or by hand until combined. (If you're adding chocolate chips/nuts, add to mixture and hand stir to combine.)
- If baking in regular-size loaf pans (split batter in half between the two.) If using mini loaf pans, fill each cavities about half way.
- If baking in regular-size loaf pans, bake at 325 for 40-45 minutes. (Some have stated their ovens do better at baking for 50-55 minutes.) If baking in mini loaf pans, bake at 325 and begin checking after 20 minutes with a toothpick to see if it comes out clean. (Because each mini loaf size is different like mentioned above.)
Katy @ Experienced Bad Mom says
Lovely graphic! Where did you get those cute mini-loaf pans? I’d bake more if it looked that cute. 🙂
Jessica says
Thank you! I believe I got these at Wal-Mart on a whim!
TheBargainBabe says
I was going to comment on the cute loaf containers too! LOVE them!
Jessica says
Thank you! Wal-Mart may still have some in their party section! But you may have better luck online!
Rebekah says
Your site and your pictures are beautiful! Your toddler and mine would get along well. Seth colored for all of 5 minutes this morning and then decided to war his brother ’cause he was bored… 🙂
Jessica says
Oh my, thank you so much for your lovely comments! I think you’re right… they would get along well. Too bad we don’t live near each other for a play date! 🙂
Jill @ Called To Be A Mom says
I love the cute little mini loaf wrappers you used! They are so adorable. I love banana bread. I haven’t made it for a while. My kids love bananas. They never go bad in our household.
Tammy Doiel @creativekkids.com says
Today was the mini-loaf day! But yours are much cuter. I am amazed you found a recipe and got it made in less than half an hour and then took pictures and got it on the blog!
Missy Homemaker says
These look so very tasty! I love the presentation in the individual loaf pans too.
Carli says
Those look so cute! butter milk huh? Is it like a secret ingredient?
Zan says
Congrats on your newborn, Jessica! Glad you could find a split second to bake up some delish!
Jessica says
Thank you!! I have such a sweet tooth, that I make sure I make time for some goodies! 🙂 Thanks for stopping by!
Adelien says
Banana is my favourite fruit ever after, always, and all of the time. I could eat 17 pieces when I was on my 3rd grade. Everything made out of bananas would be great for me. Thanks for sharing.
Jessica says
Oooooh! It sounds like you may be baking banana bread soon! 🙂 Thanks for stopping by!
Stephanie @ From the Burbs to the Boonies says
I love banana bread and I agree, those loaf pans are adorable! I have a big mini loaf metal pan that I use. I prefer that to one big loaf.
Jessica says
Thank you! I’m a fan of cutesy little loaf pans, and I can’t help but buy them when I see a good deal on them. Lol! Thanks for stopping by!
Louise Gosselin says
I haven’t made banana bread in a long time. Just did not have any good recipe. Then I found your recipe. I think the secret is in the butter and the buttermilk. I used kefir because I had no buttermilk. I also added 1 tsp of baking powder and 1 tsp of vanilla extract. It turned out soooooooooo good! Thxs for sharing.
Kary Leach says
So glad you liked it! Your changes sound delicious too!
Stacy says
I’m currently cooking this, in regular sized loaf pans. They have been in going on an hour and WON’T cook in the middle. It is absolute mush in the center. I followed the recipe to the T. No idea what’s wrong, but it’s not turning out for me. =(
Jessica says
Oh no Stacy! I’m so sorry it’s not turning out! If the top is baking too much, try covering with aluminum foil so it won’t burn, but will allow to cook more in the middle!
VeesCakesnDecor says
It could be the pan. I recently bought new cake pans for depth and guess what my cakes for the first time ever sank in the middle and were lopsided it was horrible. I learned the hard way just because a baking pan is bought from a cake store and is expensive doesn’t make it good quality. My Walmart purchased pans have all worked just fine.
Jan says
It’s in the oven and smells deelish! Thanks for the easy recipe.. I’m a beginner at 64! Lol
Jessica says
Yaaay!!! I hope you love it! It really is my favorite! 🙂
Kiayama Sidney says
This banana bread was the bomb.com!!!! I knew it would be great because the batter tasted like banana pudding! Moist, sweet, and flavorful! I added walnuts and imagined myself a chef lol I also used the lemon and milk trick for the buttermilk. Making more today! I just made this last night for dessert. By 6am, they were gone!
Jessica says
Yaaay!!! I’m so happy to hear that you liked it! Haha, that sooo sounds like our house when we make banana bread! Lol! Thanks for coming by! XO
Elizabeth says
Just put the first loaf in the oven! I had some extra bananas that went to mush and I didn’t want to throw them out… here’s to hoping they come out looking as great as yours do!
Jessica says
Yay! I hope it turned out great!!
Elizabeth says
They were amazing! I doubled the recipe and made 3 larger loaves and they were perfectly done at 60 minutes. They were gone within the week! I can’t wait to forget about more bananas so that I have to make this again! LOL
Jessica says
Haaaahahahaha!! I totally understand and can totally relate! Love that. Thank you so much for sharing!!
Esther says
Made it today as my husband is gluten intolerant. Used grated squash/ banana , turned out fab. Thks great recipe,
Jessica says
Oh how wonderful!!! Thank you so much for sharing that it worked with grated squash! Yum!!!
Kelly says
Wonderful and Moist!! I tried it both ways…one loaf pan and 3 mini pans. All turned out beautifully! Used the milk and lemon juice didn’t have buttermilk. Loaf pan to eat now and put the three small loaves in separate bags in the freezer so it wouldn’t all get eaten all at once. My husband was disappointed! Lol Thanks for sharing!
Jessica says
Yaaaaay! I’m thrilled that it turned out and that you liked it! It’s so so good!!!
Keddy says
Made this today. My husband comes out of his mancave and says “Man! That was the BEST banana bread! What did you do?!”
It’s definitely the milk and lemon juice combo!!!! Thanks so much for sharing!
Jessica says
Haha!!! YES! Those are my favorite compliments from my husband! Haha. Thank you so much for sharing! XO
Carol says
Hey, no need to throw out those ripe bananas . . . All you do is put ‘em in the freezer, peel and all. When you are ready to whip up some bread, remove from freezer, peel, then mash.
Jessica says
Yes! Love doing that with ripe bananas now! Thank you Carol!
Debbie says
I made your banana bread this morning. It is delicious BUT I couldn’t get the middle to fully cook. I baked according to the directions but center was mush. I was using a loaf pan I have been using for years. Should the temperature be higher? Absolutely, delicious bread if it would just cook through. Looking for suggestions to correct problem because it’s wonderful bread.
Jessica says
Hi Debbie! I’m sorry the middles aren’t cooking through! I had someone say they cooked theirs for about 60 minutes and it turned out great! It could be a bigger loaf pan than what I use. If the top starts to get too done, maybe try covering it with aluminum foil?
Marci says
Make the banana bread and it was devoured in 1 day by my husband! Received requests by hubby and kiddos for more. I’ve made the banana a few times now and also have made other variations using pumpkin, orange and cranberry, chocolate and cherries and peanut butter! So good ! Great recipe!
Jessica says
Yay!!! I’m so glad that you like it and that the family likes it too! Thank you for letting me know! 🙂