The Best Banana Loaf

There are few smells in the world better than banana bread baking in the oven.

It’s warm. It’s sweet. It’s comforting in a way that makes your whole house feel calmer. And somehow, every single time I make this Banana Loaf, it instantly feels like a good day - even if the day was not, in fact, a good one before the loaf went into the oven.

This is the kind of recipe you make when you notice a few sad, spotty bananas sitting on your counter and think, Okay… this is either going to become something magical or I’m going to feel really guilty about throwing these out.

This banana loaf is soft and tender, lightly sweet, perfectly moist, and full of real banana flavor. It slices beautifully, toasts like a dream, and somehow tastes even better the next day. It’s simple, cozy, and completely unfussy. No fancy mixers, no weird ingredients, no complicated steps.

Just classic, comforting banana bread the way it should be.

And honestly? It’s the kind of recipe you end up memorizing because you make it so often.

Why You’ll Love This Banana Loaf

Let me tell you why this one’s a keeper:

• Super moist thanks to ripe bananas and oil/butter

• Soft, tender crumb that stays good for days

• One bowl (because dishes are not the vibe)

• Beginner-friendly and impossible to mess up

• Freezer-friendly for future-you

• Perfect any time of day, breakfast, snack, or dessert

• Customizable with chocolate chips, nuts, or spices

It’s also perfect for:

• Using up overripe bananas

• Cozy weekends at home

• Brunch spreads

• Lunchbox treats

• Gifting to neighbors or friends

• “Just one more slice” situations

Ingredients

• bananas

• granulated sugar

• brown sugar

• eggs

• butter or oil

• vanilla extract

• all-purpose flour

• baking soda

• salt

• cinnamon

• milk or buttermilk

• chopped walnuts or chocolate chips

The Steps

1. Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.

2. Mash the bananas.
   In a large bowl, mash the ripe bananas until mostly smooth (a few small lumps are totally fine).

3. Mix the wet ingredients.
   Add the granulated sugar, brown sugar, egg, oil (or butter), and vanilla to the bananas. Whisk until smooth and well combined.

4. Add the dry ingredients.
   Sprinkle in the flour, baking soda, salt, and cinnamon. Gently fold until just combined. Don’t overmix.

5. Add milk and extras.
   Stir in the milk or buttermilk. Fold in walnuts or chocolate chips if using.

6. Pour into the pan.
   Transfer the batter into your prepared loaf pan and smooth the top.

7. Bake.
   Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool.
   Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

9. Slice and enjoy.
   Slice and serve warm, room temp, or toasted with butter.

My Best Tips for Perfect Banana Bread

These little tricks take this loaf from “good” to absolutely perfect:

1. Use very ripe bananas.
The browner and spottier, the better. Sweet bananas = better flavor and texture.

2. Don’t overmix the batter.
Stir just until combined. Overmixing makes dense bread.

3. Line your pan with parchment.
It makes removing the loaf a breeze and keeps the edges clean.

4. Check at 50 minutes.
Every oven is different. Start checking early to avoid overbaking.

5. Let it cool before slicing.
It slices cleaner and holds together better once it sets.

Variations to Try

Once you’ve made it once, you’ll want to play around with it:

• Chocolate chip banana bread: Add ½ cup chocolate chips

• Nutty banana bread: Add ½ cup walnuts or pecans

• Cinnamon swirl: Swirl in cinnamon sugar before baking

• Peanut butter banana: Swirl ¼ cup peanut butter into the batter

• Blueberry banana: Fold in ½ cup blueberries

• Maple banana: Replace sugar with maple syrup (reduce milk slightly)

• Vegan version: Replace egg with flax egg + dairy-free milk

• Whole wheat version: Replace half the flour with whole wheat flour

How to Store & Freeze

This loaf keeps beautifully:

Room temperature:
Wrap tightly and store for up to 3 days.

Refrigerator:
Keeps for up to 6–7 days.

Freezer:
Wrap slices individually and freeze up to 2 months.

To reheat:
Toast slices or microwave 10–15 seconds.

What to Serve With Banana Loaf

It’s perfect on its own, but if you want to make it extra cozy:

• Butter

• Peanut butter

• Honey

• Nutella

• Fresh berries

• Greek yogurt

• Coffee, tea, or a latte

• A drizzle of maple syrup (trust me)

Final Thoughts

This Banana Loaf is one of those recipes you end up making on repeat without even thinking about it. It’s easy, reliable, comforting, and always a hit with everyone who tries it.

It’s the loaf you bake when you don’t know what else to bake. The loaf you bake when you need something sweet but not too sweet. The loaf you bake when your bananas are judging you from the counter. The loaf you bake when life feels a little heavy and you just need something warm and familiar in your hands.

And honestly? It never disappoints.

If you make this recipe, I’d love to hear how it turns out for you!

Looking for more dessert recipes? Try my popular ones below!

• Chocolate Chip Cookie Bars

• Easy Tiramisu Brownies

• Carrot Cake with Chai Frosting

• Chocolate Chip Cookies with Flaky Sea Salt

• Maple Banana Bread with Maple Frosting

Yield: 8 servings

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The Best Banana Loaf

Prep time: 10 MinBake Time: 50 MinTotal time: 1 Hour

It’s warm. It’s sweet. It’s comforting in a way that makes your whole house feel calmer. And somehow, every single time I make this Banana Loaf, it instantly feels like a good day - even if the day was not, in fact, a good one before the loaf went into the oven. This is the kind of recipe you make when you notice a few sad, spotty bananas sitting on your counter and think, Okay… this is either going to become something magical or I’m going to feel really guilty about throwing these out.

Cook modePrevent screen from turning off

Ingredients

• 3 ripe bananas, mashed
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg, room temperature
• ½ cup melted butter or oil
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional but lovely)
• ¼ cup milk or buttermilk
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until mostly smooth (a few small lumps are totally fine).
3. Add the granulated sugar, brown sugar, egg, oil (or butter), and vanilla to the bananas. Whisk until smooth and well combined.
4. Sprinkle in the flour, baking soda, salt, and cinnamon. Gently fold until just combined. Don’t overmix.
5. Stir in the milk or buttermilk. Fold in walnuts or chocolate chips if using.
6. Transfer the batter into your prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve warm, room temp, or toasted with butter.

Notes

Use very ripe bananas.

The browner and spottier, the better. Sweet bananas = better flavor and texture.

Don’t overmix the batter.

Stir just until combined. Overmixing makes dense bread.

Line your pan with parchment.

It makes removing the loaf a breeze and keeps the edges clean.

Check at 50 minutes.

Every oven is different. Start checking early to avoid overbaking.

Let it cool before slicing.

It slices cleaner and holds together better once it sets.

Nutrition Facts

Carbs

58 g

Cholesterol

55 mg

Fiber

2 g

Fat

16 g

Net carbs

56 g

Sat. Fat

10 g

Sodium

393 mg

Sugar

32 g

Protein

4 g

Calories

386