I started making this Old Fashioned Banana Bread when I was 13 years old, and it has been a family favourite ever since. Everybody needs a good banana bread recipe in their repertoire…for all of those bananas that we throw in the freezer!
The recipe was originally from my Aunty Mary straight from New Zealand and handed down through the generations. I admittedly tweaked it a bit to reduce the sugar and fat (the original recipe called for more sugar and butter), but I think it tastes just as good. One important thing to note here is that you don’t want to skip any steps! Heating the milk before adding the baking soda is crucial.
Bake Banana Bread Muffins
We often will also bake this banana bread into muffins for easy snacks. You will want to reduce the bake time to 18-20 minutes, checking with a toothpick (no crumbs should be on the toothpick when inserted into the centre) when they’re done. I also use muffin liners here to make for easy removal and a bit less mess but you can use a silicone muffin tin instead!
If you want a bit of a different take on this classic, I have a recipe for a Chocolate Banana Olive Oil Cake that’s delicious, or this Okanagan Apple Cake is amazing! Both also make perfect muffins with an adjusted bake time as well.
I place an extra load or muffins in the freezer for weekday lunch additions, snacks or a part of a breakfast. You can add in nuts (not for school of course), mini chocolate chips or blueberries should you wish to change it up.
Old Fashioned Banana Bread
Old Fashioned Banana Bread
This old fashioned banana bread is a staple recipe in our household! So great as an afternoon snack, for busy mornings, or a dessert after dinner.
Ingredients
- 1/3 cup butter or vegan butter (softened)
- 1/2 cup sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 mashed ripe bananas
- 2 tablespoons milk or almond milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour (can substitute 1/2 whole wheat if you wish)
- 1/2 cup chopped walnuts, pecans or chocolate chips (optional)
Instructions
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Preheat oven to 350 F and either grease and flour or line a loaf pan with parchment paper.
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In a large bowl, using a kitchen mixer (either hand-held or stand), beat (on medium-high setting) the butter and sugar together for about 2 minutes, until light and fluffy.
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Add the vanilla and the eggs, one at a time, and beat again for about 1 minute, scraping the sides of the bowl with a rubber spatula. Add the bananas and beat again until fully incorporated.
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In a small saucepan or in the microwave, heat the milk until it just boils. Add the baking soda to the milk: caution, it will foam so make sure your cup or pan can accommodate it! Add this to the batter along with the baking powder, salt and flour, and beat again until just mixed together, scraping the sides of the bowl again with a rubber spatula.
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Fold in the nuts if using.
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Pour the batter into the loaf pan and bake for approximately 40 minutes, until a toothpick inserted into the centre comes out clean. Cool on a wire rack before slicing.
If you enjoyed this classic banana bread let us know in the comments below!
This looks so lovely! I make mine slightly more guilt-inducing, but putting rolos in, but can’t believe I’ve been missing a trick with pecans/walnuts!
You’ve made me seriously crave banana bread now…
https://oliviapotts.wordpress.com/2014/05/13/on-grief-and-banana-cake/
Livvy x
https://oliviapotts.wordpress.com
@ahalfbakedidea
This really is a dynamite recipe ~ a few chocolate chips tossed in always makes your Dad a happy camper! 😉
Thank you so much for another wonderful recipe, Tori! I just made this banana bread. I made 2 versions: one with chocolate chips and walnuts, and another one just plain by itself. Both turned out AMAZING! I also love the fact that there is whole wheat flour in this recipe and it tastes lovely and light! I am loving all of your recipes. Next one I am trying today will be your blueberry lemon scones. Thank you so much- keep up the great work!
I was visiting my parents and made 2 of these for my mom to have on hand. Now I have to make them at home here for us. Moist and delicious. Thanks Tori for the great recipes! Keep up the great work – Charlene
I love this recipe! But, maybe it’s just me, I find the bake time to be much too short. Closer to 45-50 mins. Otherwise…delicious!
Hi Belinda! I do find that it can take a bit longer depending on the pan size, absolutely good point!
This is so helpful. Mine is just baking now and after 40 minutes it is still doughy. 🙂
How did it turn out Natalie!?
🙁 love it but I have trouble with it falling in the middle. Any suggestions? Followed the recipe exactly and I am an experienced baker…not sure what I am doing wrong?
You may want to increase the baking time or bake it in a more shallow pan? Depending on the altitude of where you are as well the leavening can be affected. I hope this works for you!
Hi, I have made your cousin Jillian’s banana bread recipe before. I thought that it was originally your recipe. Just comparing the two, Jillian’s recipe says 2 tbsp of baking powder & your recipe says 1 tsp baking powder. It seems to be a significant difference. I know you said you modified it to make it a healthier recipe, but I’m wondering, what would be the correct measure of baking powder. Thank you!
Hi Ann, sorry for the tardy reply! It should be teaspoons. Happy Baking!!
After years of searching for the perfect Banana Bread recipe, I have finally found it! I used half a cup of spelt flour, it was so moist and delicious! Thank you for sharing.
Maria! I am so happy to hear your search is finally over. Thank you for leaving such a fabulous review of this recipe! It means so much to me. xx Tori
Hi Tori,
I thought I already had a great banana bread recipe until I tried yours! I omitted the nuts and added an extra banana (had three really ripe bananas) and reduced the sugar just a little to compensate. Moist and the perfect combo of ingredients.
Next I will try the blueberry lemon ricotta muffins…the whey protein is intriguing.
Love your blog! You are an AMAZING and talented person!
Marianne
Marianne you are the sweetest:) Thank you for your lovely comments and for trying the recipe…great feedback! I add extra bananas all of the time, good call! Thank you for following you made my day! xx
just made this tonight with chocolate chips and it was aaaaaaamazing!!!! love all your recipes and instagrams 🙂
Thank you Sarah!!!
Any chance you could provide how many calories a slice would be for the recipe provided ?
Thank you!!
Hi! I haven’t done the calorie calculations for my recipes but will let you know if I do!
HAM, I know this is 4 years after your comment and I am not sure if you will see my reply, but I was curious too and put the recipe into MyFitnessPal. The above recipe using regular butter, almond milk, all purpose flour, and walnuts is 180 calories a serving at 12 servings per loaf. Each loaf is 2154 calories, so divide that by your number of pieces 🙂 I did not add chocolate into this equation.
This recipe is delicious and worth every calorie! 😉
Thanks for sharing that Jennifer! Yes this is a treat for sure… glad you liked it! Tori
Tori !
I just made this banana bread. It is by far the best recipe I have yet to come across ! I think the milk completes it. Not only does it taste amazing, but it smells amazing.
This is a silly question, but if I were to make muffins, would I change the recipe at all? Please keep sharing your amazing recipes !
Hi Brittany thank you so much and you only need to adjust the cooking time for muffins!
Needed to comment – just made this recipe and it is by far the best banana bread I’ve made! It turned out perfectly and the cook time was perfect! Thanks so much for sharing the recipe :)!
Thank you Riley I’m so happy you loved it!
Made this recipe for banana muffins (with chocolate chips hehe…) and it’s the best recipe I’ve found! I tried a few recipes recently and none have turned out quite as delicious as this one. So thank you!
Thank you!!! So happy you like it!
I made this last week and it didn’t last half the day! This will officially be my go to! Thanks for sharing! We love you!
I love this recipe! I’ve been making it for ages and it is a big hit. I use gluten free flower (Bob Mills to be specific) and I find that the loaf doesn’t cook well in the center. I’ve left it in the oven for up to 45 minutes or so but find that if I leave it for longer the ends start to get dry. Do you think it’s to do with the GF flour? I use a rectangular dish that’s about 3 1/2″ high and 10″ long, so I’m assuming that isn’t too big?
Hi Victoria,
Thanks for taking the time to write! I would try baking it in a shallower pan as a start, it is likely the flour. Try a 9×9″ square pan? Hope that helps! Tori
I can’t wait to try this recipe!! Do you think it would work with subbing sugar for coconut sugar? Thanks!
Yes that should work fine!
Best banana bread ever!! Not too sweet, my kids and hubby loved it!! Thank you 🙂
Thanks so much Ann!
Absolutely the best bread I have ever made…and to think I thought I was making it healthier with 3/4 cup of sugar. This has now made me want to try all of your recipes…looking for more goodies now!
Thanks so much Nicky!!!
I tried doubling the recipe to make two loaves at a time and worked beautifully – sometimes that doesn’t seem to work out but this did – so tasty!
Fabulous thanks Lisa! Yes I multiply the recipe all the time glad it worked out for you! Tori
I also love this recipe. Any adjustments to make for multiplying the recipe (i.e. baking soda or powder? Thanks!
No you should be fine just doubling all measurements!
I’ve made this too pass on to neighbors during our social distancing time. Will have to make more so I can taste it. ‼️
That’s so sweet of you!
love the recipe, easy and quick to make.. made it twice this week, added dark chocolate chips in and it was delish!
Thank you!!!!
This may be a silly comment.. but when substituting the whole wheat flour do you mean use only 1/2 whole wheat flour OR 1/2 whole wheat flour and 1/2 all purpose? I’m new to trying to cook with whole wheat flour! Thank you!!!!
No it’s a good question! I use half whole wheat flour and half all purpose flour (total amount of flour stays the same in the recipe). Sorry for the delay I was away and just catching up!
My husband is very picky about banana bread! I have made several recipes that have not passed the test! Tried this one today.. AMAZING and I GOT TWO THUMBS UP! Thank you!
Yahooo! Thanks for letting me know Sara that made my day! Tori
Was amazing 😉 thankyou so much for sharing I admire you as a mom and a nutritionist
Thank you Geeta!!!!
Hi Tori,
This sounds delicious!
Do you think it would work with pumpkin in place of the bananas?
If so, what would the proportion be, and would anything else change?
Thank you!
Hi Suzanne I think you could swap it out, I would use the same volume as the bananas and would probably add some nutmeg and a pinch of cloves and perhaps some all spice!
Hi Tori! Any idea if a gluten free flour would substitute alright? Thanks!
Hi Lara! I have been meaning to try this… I don’t know, I would probably try Bob’s Red Mill 1:1 blend if you want to give it a whirl, I’ll add it to my to-do list!
Hi Tori,
I love your recipes! Thanks so much for making healthy and uncomplicated recipes that even beginner cooks like me can follow!
I’m hoping to try this banana bread recipe but I only have almond and soy milk. Do you think it would be okay to substitute that for the milk?
Thank you!!
Hi Tori,
I just discovered this recipe about a month ago and it’s a fan favorite in our home. I’ve made it 5 times already! I love that it’s healthy too. My hubby has a huge sweet tooth and he gives it 2 thumbs up even though it has less sugar.
Hi Tori,
Can you make this recipe into muffins?!
Thanks!!
You sure can! You just need to adjust the baking time (15-20 min).
I have made this recipe twice as a loaf and once as mini muffins–super delicious but both times I’ve made it as a loaf it hasn’t risen at all. Am I doing something wrong? For instance, the loaf I just pulled out of the oven measures 2″ high…Help!
Hi Alexandria, I’m totally not sure I’ve never had that feedback! That must be so frustrating!!! Did you check your baking powder for its expiration? I’m at a total loss so sorry.
This banana bread was delicious, gone the same day it was baked. Unfortunately, mine didn’t rise either. Could it be over mixed??
Hi Maya, I’m not too sure, was it baked through? Mine doesn’t rise a lot but it is baked through!
I’ve made this several times now. 50 minutes turns out perfectly!
Just made this…. YUM! Absolutely will make this again
Hi Tori. I tried this recipe because of the reduction of butter and sugar (always wanting a more healthy option). I had some super ripe bananas – and with that, (and some dark chocolate chips), it was still very sweet and moist. Tasty recipe Tori – thank you! : ) Have you tried cutting back sugar in other cake or cookie recipes? I’ve been tempted to try, but always concerned it will flop!
Hi Linda thanks for the note! You can often cut back as much as half (or sometimes more) on the sugar in baking without significantly changing the texture etc. Of course the taste will change but give it a whirl! Sometimes I sub apple sauce or banana for the sugar but you need to be careful there as it will change the taste and texture.
This recipe has become quite the family staple. I make them into muffins and they turn out perfectly every time. The muffins are delicious, moist, and freeze really well. I cut the sugar in half to 1/4 cup and add an extra banana. It truly doesn’t need all the sugar called for in the recipe above. Since I send them to daycare with my son, we have to omit the nuts and it works just fine. I cannot rave enough about this recipe. Thank you Tori for yet another winning recipe!!
Hi Michelle! Thanks so much for the reply and for sharing your experience! I agree that the sweetness is scalable and subjective – so happy your crew likes them with less sugar!
Hi Tori!
I tried the recipe with coconut and date sugar but the taste and texture is not very good.. I want to avoid as much as possible the sugar (except natural sugar) do you have any recommandation for sugar substitution?
Thank you !
Hi Veronique! Sorry for the delay. I have made it with coconut sugar before but actually you may want to try the Banana Olive Oil Cake on the blog using coconut sugar – it is healthier than this one that is a bit more indulgent!
Hi Tori!
Love making this bread it’s so moist and delicious! I want to try to make it for my MIL but she is gluten free…do you think I can just substitute with gf flour or should I also change something else? Thanks!!
PS. Your cookbook is on my Christmas list and SO excited for it!!!
Can I use almond flour instead?
Hi Anna I haven’t tried but it will almost for sure be too heavy – you could use a 1:1 gluten free flour?
I have made this banana bread several times already since I bought your cookbook. My family loves it! We love the texture and the taste plus, it is so easy to make! I feel like making another one this weekend with my frozen bananas, it is so yummy! Thanks!!!
Made a loaf today and it was a hit! Not overly sweet and perfect, light texture!
Fabulous thanks Amira!!!
HI Tori,
I made your banana bread recipe and loved it! I will definitely make it again.
Thank you Tori. YUM
Hi Tori – do you think using flax eggs would work for this recipe?
Thank you!
Hi Brandy I believe it should!
Made this today! I subbed the Bob’s Red Mill 1-1 gluten free flour, and it still turned out amazing!
Awesome thanks for sharing Sam!
delicious
Thanks Jessica!!!
Have you tried making this with a flax egg instead? Made it with eggs today and it was delicious!!! but we are moving towards a more plant-based diet and was curious if I could make that substitution.
Hi Kathryn yes it works it is just more dense! Glad you liked it! Tori
I just made this for the first time and it was fairly easy, yay! But I’ve had it in the oven for 60 mins now and the centre is no where close to cooked. What am I doing wrong? 🙁 I am a very novice baker, and I think I followed the directions very closely. I’m using an 8×4 tin baking pan. Is that the problem? I’m trying so hard to bake with my son during this quarantine, I really want this to work! thank you!
Hi Kimberly – oh gee I’m not sure what is going on there? Did you use the same ingredients (ie: egg vs flax egg)? It should be cooked in that amount of time. Please let me know how it turned out!
Currently in Covid quarantine and have more time to bake. With an overwhelming amount of banana bread recipes floating around I wasn’t sure which to try. Tori was the one I went with because she just seems like the best. This recipe did not disappoint. I will always use this recipe going forward. Why mess with a great thing. Moist, flavorful, fluffy but holds its shape! Yum! Thanks!
I’m so happy you enjoyed it Kelly! Thank you so much for taking the time to leave a comment letting me know how you liked it!
Always love a good banana bread. This is the 3rd time making this (last 2 times used muffin tins) this time actually using a silicon bread pan, not too big. But is barely rose, got much too dark on the outside and still really wet after 30 min. Left it in for another 10 but still not sure why it wouldn’t rise or cook in the middle. Perhaps overmixing with my stand mixer? I’m not an experienced baker.
Hi Kelly, I wonder if it is how you are measuring the flour? Are you sifting it? It sounds like your batter may not have enough flour in it to me. Overmixing could be a problem too. I isn’t a fluffy banana bread, a bit more dense but it should have a slight rise in the middle and certainly bake through!
The best banana bread i ever had! I did not do the milk trick and it still turned out perfect. Thanks Tori 🙂
Great, simple banana bread! I added fresh blueberries 🙂 waiting for it to cool to try it. Also, thanks for making it less sweet. Thanks Tori!
SO yummy! Have you tried this with honey instead of coconut sugar?
Im curious to try!
I haven’t before! I’d love to hear how it goes if you give it a try.
Yum!!!! I love a good banana bread and this recipe was easy, and it was so light and moist and fluffy. I will 100% make this again. So good !
So glad you enjoyed it Adrienne! Thanks for leaving a review
Hi Tori – curious if I could sub maple syrup for this? I do not have any sugar on hand.
Hi Tori!
I tried this for the first time, your stories the other day made me decided to give it a whirl. It tastes amazing but mine is really flat, what would I have done wrong that it didn’t rise up?
Thanks
Kim
Hi Kimberly, yes it is a bit of a flatter cake so I don’t think you did anything wrong. Did it rise fully/bake in the middle?
This banana bread is moist and delicious. I really like the reduced sugar.
Thanks Judy and thanks for taking the time to rate the recipe!
This turned out amazing! I tripled the batch and made a few substitutions that worked perfectly. I used a New gluten free flour blend from El Faro on Pender Island BC. I subbed it one for one just like it said I could. I also used Swerve brown sugar in place of traditional sugar. It passed the family test, everyone thought it was awesome. Thanks for a great recipe ♥️
Thank you Jennie! So happy you loved it and thank you for taking the time to rate the recipe I appreciate it! Tori
I just whipped up this banana bread, absolutely delicious!!! Pretty sure I will be making another as this won’t last till tomorrow morning to put in school lunches!!!
That’s so awesome thanks Kerry! Happy you loved it!
This recipe was simple and delicious! The banana bread turned out great. Thank you for sharing this awesome recipe-I Loved it!
Jenni! Thank you so much!!! I am thrilled to hear you loved it. I appreciate the review too. xx Tori
Very happy with this classic recipe. I added the chocolate chips for a sweet taste. It was delicious and perfectly moist 👌.
So is it 1 or 2 teaspoons of baking powder?
Hi Florence, it is 1 teaspoon of baking powder and 1 teaspoon of baking soda as indicated.
My absolute favourite banana bread recipe!
Thank you Brea!!!
Hi Tori, since bananas come in different sizes, do you have a measurement (i.e. 1/2 cup, 1 cup) of mashed bananas?
This recipe is a winner. Moist delicious and not overly sweet.
Thank you Judy so much!
I am a little confused with this recipe. Your recipe reads 1 tsp of baking soda but in the comments you reply to someone saying use 2 tsps. Second, You mention adding the baking powder twice. Once when you add it to the almond milk and again in #4 which reads, “Add this (assuming you mean the baking soda and milk) to the batter along with the baking powder, salt and flour”.
Hi Sue. The baking soda goes in with the milk, and the baking powder goes in with the flour (please use the quantities in the recipe).
I apologize, I don’t know how I read it wrong over and over. Sorry for MY confusion.
Thank you, the bread turned out delicious.
I’m so happy Sue thank you for the kind feedback! Happy you liked it! Have a wonderful day, Tori
Do you think apple sauce would work as an egg replacement here? If so, should I add more baking soda to lighten the texture?
Thanks!
Hi Amanda you can try: I haven’t so just can’t guarantee if it would work! I would likely try a flax egg replacer instead. And I wouldn’t adjust the baking soda.
Hi there
Where did you get the newsprint parchment paper?
cc
Amazon! Aren’t they cute?!
Just made the banana bread today and it’s delicious. Of course didn’t have chocolate chips, ended up putting Reese’ and cut them up in chunks. Will be saving this recipe 🙂 thank you
Hi Ivanna! Reese Peanut butter Cups? WOW, that sounds like an amazing addition. I will have to try! Thanks so much for leaving a review. I really appreciate it! xx Tori
Hi Tori
Where did you get the newsprint parchment paper for those muffins?
Thanks
Cindy
Hey Cindy! Amazon!
I made this recipe twice and it was excellent! The only thing I did get a dome, why would that happen
thanks again for sharing the recipe!
Hi Anna! It may be that you over mixed it or an elevation difference – glad you loved it!
Would oat flour work for this recipe?
made this today best banana bread ever. Thanks for sharing this recipe.
Hi Lindsey! Thank you for sharing your love for this recipe. Hopefully it will be in your library for years to come! xx Tori