I started making this Classic 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 1/2 cup butter and 3/4 cup of sugar for the record), but I think it tastes just as good.
Classic Banana Bread
This classic banana bread is a staple recipe in our household! So great as an afternoon snack, for busy mornings, or a dessert after dinner.
- 1/3 cup butter (softened)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 mashed ripe bananas
- 2 tablespoons 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 or pecans (optional)
Preheat oven to 350 F and either grease and flour or line a loaf pan with parchment paper.
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.
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.
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 for another 1 minute until evenly mixed, scraping the sides of the bowl again with a rubber spatula.
Fold in the nuts if using.
Pour the batter into the loaf pan and bake for approximately 30-40 minutes, until a toothpick inserted into the centre comes out clean. Cool on a wire rack before slicing.