This Old Fashioned Banana Bread recipe is adapted from the 1972 Betty Crocker cookbook. It is a super moist and easy classic banana bread recipe with only two bananas and common pantry ingredients. Add some nuts to make the best banana nut bread like Grandma would make.
🍌Ingredients
Bananas—overripe
Milk
Egg
Pantry ingredients—all-purpose flour, sugar, baking powder, vegetable oil, salt
Nuts—(optional) chopped walnuts or pecans -
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Featured Comment from Barbara: "5 stars, I love this recipe. So easy to make and delicious to eat."
Life doesn't get much better than a house filled with an enticing aroma of banana bread and a fresh slice coated with butter in your hand for breakfast, brunch, or dessert.
For decades, this has been our family's favorite recipe for making the best banana nut bread. It's easy, based on the cookbook Grandma would use—follow the simple step-by-step photo instructions.
👨🍳How to Make Banana Bread—Step-by-Step
1. Preheat the oven to 350°, not convection.
2. Grease and flour a loaf pan with a tablespoon of butter and a little flour. If you want thin loaves, use two loaf pans.
3. Mash 2-3 overripe bananas in a large mixing bowl. Add 2 ½ cups all-purpose flour to the mashed bananas, 1 cup sugar, 4 teaspoons baking powder, 1 teaspoon salt, 3 tablespoons oil, ¾ cup milk, 1 egg, and 1 cup chopped walnuts.
4. Stir to mix or beat at medium speed with a hand mixer for 1-2 minutes, occasionally stopping to scrape sides to be sure to incorporate all the ingredients, but do not over-mix.
5. Pour the mixture into the floured pan and smooth with a rubber spatula.
6. Bake for about one hour until a toothpick comes out clean or an internal temperature of 200° to 205°. Remove from the pan and cool on a wire rack.
For more details, keep reading. See the Recipe Card below for complete printable instructions.
⏲️How long to bake banana bread?
About 1 hour, give or take a little, for a large single loaf in a "standard" loaf pan size (8½ x 4½ x 2½ inches) or bigger.
For two shorter loaves, divide the batter and use standard or a bit smaller loaf pans. The cooking time will decrease by 15-20 minutes, but check early.
The old-fashioned toothpick test involves inserting a toothpick in the center and checking whether it comes out clean when it's done. But if you have no toothpick or don't entirely trust that, cook to an internal temperature of 200° to 205° in the thickest center of the loaf.
Options and variations
The most common variation is using half a cup of chocolate chips to replace half the nuts.
Some people like cinnamon or nutmeg (about ½ teaspoon) or vanilla extract (1 teaspoon), but these are not flavors I associate with banana bread. If you do, by all means, add them.
✔️Tips to make it right every time
- Use ripe bananas—as they ripen, they become sweeter as starch breaks down and flavors intensify.
- You can use 2 large to 3 medium bananas. You can increase the amount of bananas slightly and decrease the milk if you wish.
- Nuts are optional, but chopped walnuts are traditional. Some people prefer pecans. You can skip the nuts if you want.
- Please only buy aluminum-free baking powder. The cost and performance are the same, and aluminum has an unpleasant aftertaste for many people.
- This version does not contain baking soda, which is slightly sour. The baking powder will give it a little more golden brown crust and a lighter texture.
- Using buttermilk (or substitute) will give more rise from the baking powder and a softer result.
- Do not try to make this a healthy recipe—it is not. It is already relatively light in oil, and any decrease will make it less moist and tender.
Banana and Dessert Recipes
Check out these other banana recipes, like Banana Pancakes, Banana Nut Muffins, Banana Cookies, and Banana Cake. And don't miss these other sweet dessert recipes, like Easy Apple Crisp, Apple Pie Bread, and Pumpkin Bread.
⬇️How to make this a "for two" friendly banana bread
This is an easy recipe to cut in half. The full recipe makes make one large loaf or two smaller loaves. To make banana bread more "for two" friendly, you can make one smaller loaf in a "standard" loaf pan size (8½ x 4½ x 2½ inches) or smaller.
- Use the recipe card and adjust the number of servings to half.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cooking time will decrease by 15-20 minutes, but check earlier than that several times and watch for the endpoints.
How to store banana bread?
Like most quick bread, banana bread can be stored at room temperature and wrapped well with plastic wrap for 2-3 days. A tight layer of aluminum foil over the plastic wrap helps keep it airtight. The quality seems to deteriorate rapidly after 2 days.
Banana bread will store well in a freezer for 3 months. I suggest wrapping small amounts well and storing them in an airtight container.
❓FAQs
This is not one of those little bricks of banana nut bread. As you can see in the pictures, it is a large loaf with a bit of a "muffin top," so use a standard to larger loaf pan.
If you want that thinner loaf, split the batter into two loaf pans and decrease the baking time.
"Standard" loaf pan size is 8½ x 4½ x 2½ inches. But the length varies between 8 to 9 inches, the width between 4-5 inches, and the height between 2½ to 3½. Some are even larger, and many that are much smaller.
I use a loaf pan that is 5 by 8½ for one loaf.
I'm old, and the traditional way to prep a pan for quick bread is to rub on a light coat of butter (I use a small zip-lock bag) followed by a dusting of flour (over the sink).
However, a good spray of PAM cooking spray will probably be enough.
The two most important things are not to overcook and to store correctly. You can add an extra banana and decrease the milk by about the same volume. Do not decrease the oil.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Old Fashioned Banana Bread
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Ingredients
- 2-3 bananas - over ripe
- 2 ½ cup AP flour
- 1 cup sugar
- 4 teaspoons baking powder - aluminum-free
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- ¾ cup milk
- 1 egg
- 1 cup chopped walnuts or pecans - Optional
Instructions
- Preheat the oven to 350°, not convection.
- Grease and flour a loaf pan with a tablespoon of butter and a little flour. If you want thin loaves, use two loaf pans.
- Mash 2-3 overripe bananas in a large mixing bowl. Add 2 ½ cups all-purpose flour to the mashed bananas, 1 cup sugar, 4 teaspoons baking powder, 1 teaspoon salt, 3 tablespoons oil, ¾ cup milk, 1 egg, and 1 cup chopped walnuts.
- Stir to mix or beat at medium speed with a hand mixer for 1-2 minutes, occasionally stopping to scrape sides to be sure to incorporate all the ingredients, but do not over-mix.
- Pour the mixture into the floured pan and smooth with a rubber spatula.
- Bake for about one hour until a toothpick comes out clean or an internal temperature of 200° to 205°. Remove from the pan and cool on a wire rack.
Recipe Notes
Recipe Notes
- You need 2 large or 3 medium overripe bananas. You can vary that some with no change in the recipe, but if unsure, decrease the milk a bit.
- "Standard" loaf pan size is 8½ x 4½ x 2½ inches. For the single loaf here, use the standard or slightly bigger. For two shorter loaves use standard or a bit smaller.
- If you choose to make two shorter loaves, the cooking time will decrease by 15-20 minutes, so check early.
- The old fashion toothpick test of inserting a toothpick in the center and when it comes out clean it is done. But if you have no toothpick or you don't quite trust that, cook to an internal temperature of 200° to 205° in the thickest center of the loaf.
- Store at room temperature wrapped airtight for 2-3 days. On the fourth day, the quality will deteriorate.
- You can freeze banana bread for 2-3 months. I suggest wrapping small amounts well and storing them in an airtight container.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally published January 26, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Debra says
Hi Dr Dan!
I like this recipe over the muffin version so I’m going to make muffins instead of bread! And being the banana freak that I am I’ll probably ADD an extra banana.
Charlene says
Thanks for this recipe - been making it for years now and it truly is the best. My husband has a piece of banana nut bread most mornings!
Dan Mikesell AKA DrDan says
Thanks, Charlene
It is an oldie but goodie. But the post was way overdue for a facelift, so it flows better. I spent a day improving those things. But the recipe has not changed.
Dan
Charlene Wurtz says
Been making this ever since I saw the first post from Dr. Dan - it is the best ever! Hubby looks forward to his piece of bread and tea every morning!
Diana Mixell says
This is a delicious recipe. Thanks 😊
Joyce says
This is the best recipe I've made yet and I use pecans instead of walnuts
AMANDA THOMAS says
My entire family loves this recipe!
Joyce says
I have also made it in Emeril Lagasse's airfryer oven and you only use one more eggs and use 1 and no milk set the temperature of the air fryer on 320 for 30 minute then check it every few minutes for the next 20 minutes to be done and it turns out perfect every time wait 20 minutes before removing it from the pan can I use bread pan
Barbara Smith says
I love this recipe. So easy to make and delicious to eat.
Carol says
I found this recipe yesterday and made the Banana Nut Bread. My husband says it's the best he's ever had and told me he wanted me to make sure I kept this recipe! My bananas were not even overripe and I used 3 medium ones. Super taste. Even better this morning! (Yes, it was my breakfast!) This will be my go-to Banana Nut Bread from this day forward. Thank you.
Gutty Wiesner says
I love it and easy thank you
Alicia Bland says
This was very good! Will be adding it to the mix for leftover bananas. Thanks for sharing great recipes on your blog-I love reading it and the pictures are a bonus too!
DrDan says
Hi Alicia,
I love the old recipes like this.
Thanks for the note.
Dan
Cindy Griffin says
what to do when don't have baking powder,or soda.
DrDan says
Not much. They are required for this recipe. Sorry.
Dan
Rachel says
Hi, have you seen the banana bread recipe on Simply Recipes? I love it. Never fails. Less sugar and one egg. So economical as well.
Judy Uhl says
Hi Dr. Dan, I'm going to try this wonderful Banana bread recipe this week! Looks great. Does your Betty Crocker cookbook have a ISBN number ? There's so many editions out there. Thanks
DrDan says
Hi Judy,
The cookbook is so old, no ISBN. It is Betty Crocker Cookbook (1969) 12th Printing 1972 Red Pie Cover Sears Holiday Ed. They generally run about $40-45 on eBay. That is down from a few years ago when one of my daughters (known for being thrifty) paid $75. When I decided I needed a new one last summer, I lucked into an excellent copy for $25. Now it was originally published in 1969 and had multiple printings. I would think they are all the same (but don't really know that), but the 1972 Sears edition had an extra of holiday cooking at the front. Nothing great in that. But my wife was working at Sears in high school in 1972 and bought hers for $5 and learned to cook from it. So I had to get the 1972 Sears edition.
Liza Santos says
I just made this great banana nut bread and I was disappointed that mine didn't turn out the beautiful golden brown. I did just as the recipe call for.. I went wrong somewhere. I won't give up.. I'm waiting for over rip bananas. It was good though
Pat says
Made this today. A bit disappointing bectause of too much baking powder which I can strongly taste. Basically I think it's a good recipe but will cut the baking powder by 50%.
DrDan says
Hi Pat,
I did "push" baking powder some since I like a large rise. The original recipe was 3 teaspoons I believe. Be sure to use aluminum free baking powder. The aluminum gives a taste I hate. Most baking powder does have aluminum. With the aluminum free baking powder I can't taste anything from it.
Dan
Lynn says
Here is original recipe from my book I got in 1974(1972 edition) 1 1/4 cup sugar,1/2 cup butter softened, 2 eggs,3-4 med. overripe bananas mashed,1/2 cup buttermilk(I use reg. milk),1tsp.real vanilla extract,2 1/2 cups Gold Medal all purpose flour(don't have to use name brand),1tsp.baking soda,1tsp.salt,1 cup chopped nuts(whatever is your preference such as pecans,or walnuts-which is most commonly used,or get creative maybe pine nuts). Preheat oven to 350 degrees,butter loaf pan then flour,mix sugar and butter well,and eggs mix,add bananas,milk,vanilla,mix well again,add flour,baking soda and salt,mix well again then add nuts(you do not have to use nuts if you don't want or have them or cannot eat them)Pour into loaf pan bake for approx. 40-45 mins. or until toothpick inserted in middle comes out clean. I mix everything in stone ware baking dish or bowl and actually just bake it in same dish,stoneware is nonstick so you don't need to buuter and flour it. Just dump everything together mix well and bake in same dish less clean up! Just be sure to cream butter and sugar well first and then add everything else. YUMMY !!!! Best and easiest Banana Bread ever
Pat says
I have been looking for this old recipe for over a year! I no longer have the cookbook, but I recognize the picture of it. This bread is the best!
Margaret Ann Cooper says
I need to know if the small t's mean teaspoons and the T tablespoon? I think it does, but not sure. I am also totally confused and can figure out the baking soda/powder. I want to make it right. Right? LOL. Thanks,
DrDan says
You have it right. It is kind of the old way. t=teaspoon T=tablespoon I have it covered in FAQ and I now spell them out but the older posts like this still have them.
This is baking powder. Baking powder has some baking soda in it but also another ingredient to give longer rise. Do not exchange them.
Hope that helps
DrDan
Sophia says
Very delicious bread. I am making a third time today and have decided to add nuts, vanilla and a little spice to it.
GregorC says
Perfectly moist banana bread. Used 3 reg bananas, could do even 4 if desired! Will try toasted pecans with next. TY for sharing.