Banana Bread

Appies & Snacks, Breakfast, Desserts & Baking, Recipes

Image 2I started making this banana bread when I was 13 years old, and it has been a family favourite ever since.  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. Everybody needs a good banana bread recipe in their repertoire…for all of those bananas that we throw in the freezer! Ingredients:

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 mashed ripe bananas
  • 2 Tbsp. milk
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup flour (can substitute 1/2 whole wheat if you wish)
  • 1/2 cup chopped walnuts or pecans (optional)


  1. Preheat oven to 350 F and either grease and flour or line a loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in the nuts if using.
  6. 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.

Image 1

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26 Comments on “Banana Bread”

  1. susie q

    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!

  2. charlenewyenberg

    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

  3. Belinda

    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!

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  5. Jodi

    🙁 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?

    1. fraichenutrition

      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!

  6. Ann

    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!

  7. Marianne

    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!


    1. Tori Wesszer

      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

  8. sarah

    just made this tonight with chocolate chips and it was aaaaaaamazing!!!! love all your recipes and instagrams 🙂

  9. Brittany

    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 !

  10. Riley McManus

    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 :)!

  11. Michèle Tait

    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!

  12. Maria

    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!

  13. Victoria

    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?

    1. Tori Wesszer

      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

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