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
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Originally published January 26, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Linda says
This is the recipe Ive used since married in 1980. I add an extra banana and 1 tsp vanilla. We love it
DrDan says
Hi Linda, Thanks for the notes and rating. I like the modifications.
DrDan
Linda says
Ive been using this recipe since the early 80s Its the only banana bread my kids will eat I add an xtra banana and a tsp of vanilla. YUMMMM.
Rebecca says
Thank you very much. Happy cooking!
DrDan says
It is powder not soda. The commenter had that wrong. The original recipe was 3 1/2 tsp so only a little boost. Use aluminum free to avoid any adverse taste.
DrDan
Rebecca says
Thank you very much! Happy cooking!
AnnieBananie says
You use baking soda if your milk is sour like buttermilk or yogurt. And you use baking powder if the milk is sweet.
Rebecca says
Your banana bread looks good. I'd like to try the recipe you used. Would you please confirm if the recipe calls for baking powder (as listed on the recipe) or baking soda (as mentioned in the comments. Also, how much of it did the Betty Crocker original recipe call for. Thank you very much.
Lynn says
Original recipe says 1tsp. baking soda
Kelly says
I'm something of a chocolate fiend, so when I make this recipe I like to reduce the sugar to 3/4 cup and substitute chocolate chips for the nuts. Either way, this is definitely the best banana bread recipe I've come across-thanks for posting!
DrDan says
Sounds great!
Thanks for the comment
DrDan
Steve Roth says
Finally, a Sunday morning free to scroll through 101 cooking to locate a favorite treat. I love nutty banana bread and a simple ingredient list. But, thus far I have failed to locate "the perfect," recipe. I think that you have solved my dilemma and have probably provided me with the exact recipe that my mom would bake once or twice a month. Headed out for 3 bananas and some cream cheese.
I have to score a copy of the 1972 BCC, which I now recall that my mother used, based on your photo. She only had one cookbook to her name, but she also relied on a file cabinet of farm girl recipes that she kept track of in her head.
Out of an anti-establishment 1960's mind set, I tend to avoid E-bay like the plague. So, I will start with the 3 excellent used bookstores located here in Salt Lake. Yes, that Salt Lake City. But if I am left with no recourse, E-bay here I come. Thanks again! (Can I just say "thank you," once, knowing that most anyone making a comment appreciates the heck out of you and your loyal followers?). Maybe not. Good manners are always in keeping, per my mom.
DrDan says
I do love that cookbook... It is actually my wife's and she got it new in 1972 when she worked at Sears. It is much loved. Daughter #2 ebayed one last year. Good luck at the book stores. All the old book stores around here are gone. Just antique malls and that could take forever to find.
There is no other banana bread in my life. I try others but always come back.
Thanks for the note and rating.
Dan
Joyce says
I have been faithful to this banana bread recipe since I first got that cookbook when I went away to college in the 1970s! EVERYONE loves this banana bread! It is a never fail, and so easy.
DrDan says
I love this cookbook.... One of my children couldn't live without it so got one on E-Bay.
Now the recipe is just great. I compare all other banana bread to this and nothing comes close. This the standard for me.
Thanks for the note and rating.
DrDan
DrDan says
Done in by a typo again.... Fixed.
I do love this bread and have been know to hide bananas at times to make it.
DrDan
Rena says
This recipe is delicious! Although my hubby looked at me weird when I asked him to bring the rake in so that I could cool my loaves. Kids loved it and adapted well to using whole wheat white flour. 5 out of 5!
Tammy says
I made it exactly as written, and it had absolutely no banana flavor ( I even used 3 bananas). next time I will use 4 bananas and a box of instant banana pudding. i will also decrease the baking soda from 4 tsp to 3 tsps , as you can taste the powder. This is just my opinion, I like banana flavoring :) Loaf looked nice.
DrDan says
I don't do a banana bread until they are almost black. More taste that way. Also for a "heavy banana person" like you, check out that ATK recipe. They crammed 6 bananas into one loaf. I like banana but quit not that much.
I'm the one that increase the baking soda. I can't taste it ( but I'm believe some others may) and it gives a great extra lift and changes the texture some.
Thanks for the comments.
DrDan
Lynn says
Look up Betty Crocker Original Recipes the 1972 edition and bake this bread it is the best ever Banana Bread.Dr. Dan? There is an old saying "If it ain't broke don't fix it!"
aWebWizard says
Cooking this tonight - YUMMY!
Dr Dan says
Thanks for sharing your story. This book holds so many treasures. This is just a wonderful bread and I'm sure the recipients of your gifts are grateful for the tasty thank you.
Claudia McDermott says
When I first received this book in 1979, I thought it was very old fashioned and cheesy!! After a few years I began to make the banana nut bread, much to the delight of the people I made it for. For years, I gave this bread as a gift in exchange for the good deeds of others. As time went by with a career and children, the habit faded away. Now, after overcoming a grave illness and the diagnosis of MS, I have re-kindled the practice. With the financial limitations of Disability payments, I am blessed to receive the kind acts of others. It is my small gesture of thanks!!
Mumsfilibaba says
Banana bread, have not done it for ages. Looks very yummy
Chris says
Everyone in my family except me loves this stuff. Every time a few bananas get past the ideal ripeness (rare, around here, they disappear first), I know Alexis will be baking up a batch. I think her recipe is from the old Better Homes and Gardens classic cookbook.
I developed a hate for bananas during my intense cycling training in the 90s. I ate so many out of necessity that I can't stand them anymore.