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–+ servings
Two slices of homemade banana bread on a plate.

Homemade Banana Bread Recipe

This homemade banana bread is a family recipe handed down for generations. Made with a handful of simple ingredients, it's foolproof to prepare, turning out soft, moist, and sweet every single time. Serve it warm or cold for breakfasts, snacks, or desserts!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 slices
Calories 345 kcal

Equipment

  • 1 (9x5) Loaf Pan
  • 1 Medium Bowl
  • 1 Large Bowl
  • 1 Hand Mixer
  • 1 Wire Rack

Ingredients
  

  • 1 Tablespoon lemon juice
  • 1 cup milk
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs beaten
  • 3 very ripe bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×5 metal loaf pan with cooking spray, and set it aside.
  • Add the lemon juice to a liquid measuring cup, and add milk to the 1 cup mark. Whisk to combine, and set aside to curdle at room temperature.
    1 Tablespoon lemon juice, 1 cup milk
  • In a large bowl, use an electric mixer to cream the butter, sugar, and eggs until smooth.
    1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs
  • Fold in the mashed bananas, stirring until well combined.
    3 very ripe bananas
  • In a separate large bowl, whisk the flour, baking soda, and salt.
    2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt
  • In small batches, alternatively add the dry ingredients and buttermilk to the banana mixture, gently stirring before each addition. Mix until the batter is just combined and no streaks remain.
  • Transfer the batter to the prepared pan, and bake at 350°F for 1 hour or until the bread is golden brown and a toothpick inserted into the center comes out clean. TIP: If the bread is browning too quickly, tent the pan with aluminum foil, and continue to bake until the batter is set.
  • Cool in the pan slightly. Then, transfer to a wire rack to cool completely.

Notes

Storage: Once cool, transfer leftover banana bread to an airtight container. Store at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months. Thaw in the fridge, and serve cold. Or, warm individual slices in the microwave. 

Nutrition

Serving: 1sliceCalories: 345kcalCarbohydrates: 54gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 72mgSodium: 215mgPotassium: 232mgFiber: 2gSugar: 28gVitamin A: 444IUVitamin C: 4mgCalcium: 49mgIron: 2mg
Keyword banana bread recipe, homemade banana bread
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