Go Back
–+ servings
A close-up of a freshly baked banana bread loaf, partially sliced, with a golden-brown crust. The breads moist texture and small air pockets are visible, highlighting its homemade quality. It rests on a wooden cutting board.
Print Recipe
4.11 from 102 votes

Banana Bread Recipe

The best banana bread recipe: it's my mom's recipe and is great for using overripe bananas. It's easy and so delicious.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $8

Ingredients

  • 2 medium tired bananas brown spotted
  • 2 cups (248g) all-purpose flour spooned and leveled
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (200g) granulated sugar plus more for the pan
  • ½ cup (113g) unsalted butter softened (plus more for the pan)
  • 2 large eggs
  • 7 tablespoons (103ml) sour milk see note

Instructions

  • Preheat oven to 375°F. Grease a 9x5x3” loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
  • Mash bananas in a small bowl with a potato masher or fork and set aside.
  • Whisk flour, baking soda, and salt in a medium bowl. Set aside.
  • Cream butter and sugar with a hand mixer or stand mixer in a large bowl. Add bananas and eggs to the butter mixture and mix until somewhat combined (mixture will be chunky).
  • Add the flour mixture, milk, and vinegar to the banana mixture and mix until combined (mixture will be slightly lumpy). Pour into prepared pan.
  • Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
  • Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Notes

Substitutions:
  • If you have buttermilk, use that in place of milk and omit vinegar.
  • You can use lemon juice in place of the vinegar.
  • Nondairy milk may be substituted.
  • Salted butter: reduce added salt to 1/4 teaspoon
  • Gluten-Free 1:1 AP Flour - use equal parts
  • Whole Wheat Flour: use 1 cup each whole wheat and AP flour
  • Oil: substitute 1/2 cup vegetable oil for the butter
  • Pan: Use an 8x4-inch loaf pan and make just 1-2 muffins along side or use 3 mini loaf pans.
  • Add-ins: add up to 1 cup chopped nuts or chocolate chips.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 209mg | Potassium: 163mg | Fiber: 2g | Sugar: 24g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code