Classic Banana Bread

Appies & Snacks, Breakfast, Desserts & Baking, Recipes

Banana Bread

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.

Course Breakfast, Dessert
Keyword Baking, Banana, Bread, Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 loaf
Author Fraîche Nutrition


  • 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)


  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.

banana bread and bananas

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59 Comments on “Classic 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

  14. Amanda

    I can’t wait to try this recipe!! Do you think it would work with subbing sugar for coconut sugar? Thanks!

  15. Nicky Diller

    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!

  16. Lisa Thompson

    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!

  17. Ivana

    love the recipe, easy and quick to make.. made it twice this week, added dark chocolate chips in and it was delish!

  18. Carissa

    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!!!!

    1. Tori Wesszer

      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!

  19. Sara L

    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!

  20. Suzanne

    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!

    1. Tori Wesszer

      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!

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    1. Tori Wesszer

      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!

  22. Karen

    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!!

  23. Regina Rumbolt

    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.

  24. Alexandria Taylor

    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!

    1. Tori Wesszer

      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.

  25. Linda

    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!

    1. Tori Wesszer

      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.

  26. Michelle Tollefsen

    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!!

    1. Tori Wesszer

      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!

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