Our classic banana bread, a longtime favorite from Betty Crocker, first appeared as a variation of a fruit loaf recipe in the 1950 Betty Crocker’s Picture Cook Book. It wasn’t until 1986 that it earned its own title in the 6th edition of the Betty Crocker Cookbook. Over the years, we’ve fine-tuned this quick bread by experimenting with different types and amounts of fats, sugars, liquids, bananas, and even a microwave method, until we perfected the recipe in 1991. Since then, it has been featured in every Big Red Cookbook.

We believe this is the best banana bread recipe, which is why we continue to use it today. With simple ingredients like ripe bananas, flour, sugar, eggs, and butter, it’s ideal for both beginners and seasoned bakers. This timeless recipe is known for being both delicious and easy to follow, making it a hit with family and friends.

Recipe Ingredients

Here’s a breakdown of the banana bread ingredients you’ll need.

Ripe Bananas: Use very ripe bananas with black or brown spots for the best homemade banana bread. The riper the bananas, the sweeter the bread. To speed up ripening, place them in a brown paper bag for 1 to 3 days. The greener they are, the longer it may take—check daily for the right ripeness.

Sugar: While we’ve tested combinations of brown sugar and granuated sugar, we’ve found that using all granulated sugar enhances the banana flavor.

Buttermilk: We prefer buttermilk over regular milk for a more tender texture and crumb, thanks to its reaction with baking soda. If you don’t have buttermilk on hand, check out our guide on how to make buttermilk at home.

Salted Butter: Over the years, we’ve experimented with shortening, salad oil, and margarine, but butter remains our top choice. Soften it by leaving it on the counter until your finger makes an imprint.

Other Ingredients: Flour, eggs, vanilla, baking soda, salt, and chopped nuts.

Here’s a quick list of the equipment you’ll need to make this banana bread recipe.

Loaf Pans: We test our quick breads in shiny, uncoated metal pans at the Betty Crocker Kitchens because they reflect heat the best. You’ll need one 9x5-inch loaf pan, but you can also use two 8x4-inch loaf pans for smaller loaves.

Large Bowl: To ensure there’s plenty of room for all the ingredients to mix properly, we recommend using a large bowl.

Electric Hand Mixer: An electric hand mixer is the perfect tool to beat the butter and sugar and mix in the remaining wet ingredients. Be sure to gently stir in the flour, baking soda, salt and nuts by hand to ensure a tender banana bread.

Other Cookware You’ll Need: Dry measuring cups, measuring spoons, fork, spatula, spoon, cooling rack, and a dinner knife.

Here’s how to make banana bread that’s quick to put together.

Peel the bananas. Then break into large pieces and place in a bowl. Use a fork or potato masher to mash them until smooth. Spoon the mashed bananas into a dry measuring cup to measure out the 1 1/2 cups needed for this banana bread.

Start by beating the sugar and butter with an electric hand mixer, then add the wet ingredients (eggs, mashed bananas, buttermilk, and vanilla) to the bowl. Continue mixing until the batter is smooth.

Switch to a spatula and gently fold in the dry ingredients (flour, baking soda, and salt) and any add-ins like nuts. Stir until just combined—lumps are okay! Don’t overmix, as this can result in a dense loaf.

Pour the batter into the prepared loaf pan(s) and bake until a toothpick inserted into the center comes out clean. Baking time will vary for one or two loaves.

We’ve heard that many users appreciate the flexibility of this banana bread recipe and how easy it is to add your own twist. CPCI shares, “Excellent. I added chopped walnuts and dark chocolate chips.” Here are more ideas to try.

Dried Fruit and Nuts: Add dried cherries, cranberries, chopped dates, pecans, cashews, or macadamia nuts for extra flavor and texture.

Chocolate Chips: Use milk chocolate or mini chocolate chips.

Spices: Stir in 1/2 to 1 teaspoon ground cinnamon, nutmeg, or ginger.

Muffins: Scoop the batter into muffin cups, filling 3/4 full, and bake at 400°F until done.

Gluten-Free: Looking for a gluten-free option? Try our Gluten-Free Best Ever Banana Bread.

If you love banana bread, explore our full collection of amazing Banana Bread Recipes.

Here are the best options we’ve tested for storing banana bread.

Store tightly wrapped in plastic wrap at room temperature for up to 4 days.

Wrap tightly in plastic wrap and store in the fridge for up to 1 week.

Wrap the cooled loaves tightly in plastic wrap, then seal in a freezer bag for up to 3 months.

• From Refrigerator: Place an individual slice on a microwave-safe plate and microwave on high for 15 to 20 seconds.

• From Freezer: Loosen wrap on the bread and let it sit at room temperature for 2 to 3 hours. Then, heat as directed for refrigerated banana bread.

With over 1,200 reviews and counting, our easy banana bread recipe has become a beloved favorite in kitchens everywhere. Users appreciate the versatility of the recipe, with many enjoying the option to add their own twists, from walnuts and chocolate chips to dried fruit or even homemade buttermilk. Jens1 shares, “I’ve done it with and without nuts, chocolate chips, whole wheat flour… no problem! It comes out perfectly every time.”

The ease of following the recipe is another standout feature, making it accessible for everyone, including beginners and those baking with children. Reviewers rave about the moist and delicious results, with the use of buttermilk often credited for the perfect texture.

Finally, the recipe holds nostalgic value, many have passed it down through generations, making it a staple in family kitchens and a go-to for gatherings and gifts. “I’ve been using this recipe for over 30 years and it is always a hit!”, says Twimom6.

Frequently Asked Questions What is the number one mistake when making banana bread?

The number one mistake when making your banana bread recipe is overmixing the batter. Mixing too much activates the gluten in the flour and results in a dense, heavy loaf. To avoid this, mix the wet and dry ingredients just until combined—it's fine if the batter is a little lumpy or has streaks of flour. The key is to gently stir the ingredients together and not overwork the batter, ensuring a light, fluffy texture in your banana bread.

Yes, you can use frozen bananas for this banana bread recipe. Simply store peeled, overly ripe bananas in the freezer until you're ready to bake. When you're ready to make the banana bread, thaw the bananas in the refrigerator overnight or at room temperature for a few hours. Once thawed, be sure to drain any excess liquid that may have accumulated, then mash the bananas as usual. After that, follow the recipe as directed.

If you don't have buttermilk, you can substitute for it by combining 1 1/2 teaspoons of lemon juice or white or apple cider vinegar with enough milk to make 1/2 cup. Let the mixture sit for a few minutes to thicken and curdle slightly. This will provide the acidity needed for the banana bread to rise properly, ensuring a moist, fluffy loaf with the same texture and flavor as if you were using buttermilk. Alternatively, use 1/2 cup plain yogurt.