Looking for a fail-proof how to make banana bread recipe? This one has been a fan favorite for over a decade. Thousands of people make it daily, and it’s about to become your new go-to recipe too.
Contains Affiliate Link Thank you for your support we appreciate you being here
Reasons why everyone loves it
How to Make Banana Bread Recipe: Tips and Tricks
One-bowl wonder: Less mess, more deliciousness!
Customizable: Adjust the sugar or bananas to your liking.
Secret ingredient: Rich, melted butter. That’s where the magic happens!
You don’t need a fancy mixer either—just a bowl, a fork for whisking, and a spoon for mixing. (Bonus: It’s totally kid-friendly if you have some eager kitchen helpers!)
The sugar is flexible too; whether you prefer ¾ cup or even ½ cup, this recipe adapts to your sweetness preference.
Feeling creative?
– Toss in some chopped nuts, raisins, or chocolate chips.
– Bake it in muffin tins for adorable banana muffins.
– Or go bold and make a chocolate banana bread loaf!
I got this recipe from my mother-in-law who hooked my husband on it years ago now the kids love it too!
Banana Bread Recipe for Large Servings
Ingredients:
- 6 ripe bananas, mashed
- 1 1/2 cups (340g) unsalted butter, melted
- 2 cups (400g) sugar
- 1 cup (200g) brown sugar
- 6 large eggs
- 2 tbsp vanilla extract
- 6 cups (720g) all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 cups (240g) chopped nuts or chocolate chips (optional)
Instructions:
- Preheat your oven: Set your oven to 350°F (175°C) and grease two 9×13-inch pans or several loaf pans.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, melted butter, sugar, brown sugar, eggs, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in nuts or chocolate chips, if using.
- Pour and bake: Divide the batter evenly between the prepared pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the banana bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Best Loaf Pan for the Job: For a tall loaf, stick with an 8×4-inch pan.
If you’re using an 8.5×4.5-inch pan, expect a slightly shorter loaf with a reduced bake time (47-57 minutes).
Got a 9×5-inch pan? You’ll get a shorter bread, but trust me, it’s still amazing! Just bake for about 45-55 minutes.
What can you add to this Banana Bread Recipe?
Bonus from our readers!
Maria: “This is by far the BEST banana bread I’ve ever made! I mixed in pineapple tidbits and swapped part of the white sugar for brown sugar—absolute perfection!”
Nancy: “I topped it off with a drizzle of maple syrup and added some blueberries. I also replaced the flour with 1 cup of almond meal and 1 cup of gluten-free flour.”
Samara: “I mixed in some mini chocolate chips into the batter and finished it off with a crumb topping. So good!”
Julia: “I ran out of eggs, so I used a flax egg instead, and it worked like a charm! Just mix 1 tablespoon of flaxseed with 2 1/2 tablespoons of water and let it sit for 5-10 minutes to replace the egg.”
Rebecca: “This is hands down the BEST banana bread recipe out there. I like to sprinkle demerara sugar on top before baking, and it adds the perfect crunchy topping!”
Hannah: “I’ve been making this banana bread for years! I always mix in a tablespoon or two of molasses for a richer flavor and darker color. For the kids, I add chocolate chips, and for the adults, I go with cranberries and pecans.”
Larry: “PB Choco Bliss Bread” the perfect mix of peanut butter and chocolate goodness!”
Here is my favorite go to tools in the kitchen
Looking for the best machine that you can set it and for get it? Go to Amazon