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Banana Bread

Pillsbury Kitchens
Updated Sep 18, 2023
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It's always a delicious idea to keep a loaf of Banana Bread around. It’s a quick and easy breakfast that you can take on the go, a wholesome anytime snack and a subtly sweet comfort food when you're craving something homemade. But the best part of this easy Banana Bread recipe? You only need a handful of pantry staples and 15 minutes of prep time before baking in the oven. Even if this is your first time and you don't know how to make banana bread, this is the perfect place to start. It's also a great template for other snack loaves. What’s more, it’s easy to customize—add chopped walnuts, chocolate chips or berries to please your family’s taste buds.

More About This Recipe

  • Our favorite dessert recipes are ones that can pass for breakfast, too. Extra points if they use ingredients you probably already have on hand! That’s why banana bread is one of our staples. It’s so versatile, so easy and arguably, the most popular type of quick bread out there! All you need are a few pantry staples and some ripened bananas to make this moist, cake-like bread. If you’re bananas for banana-flavored treats, let your bananas get extra-ripe before baking, with brown skin and fall-apart peels. Then work them into this no-fail banana bread recipe.

Banana Bread

  • Prep Time 15 min
  • Total 2 hr 20 min
  • Ingredients 10
  • Servings 16
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Ingredients

  • 3/4 cup sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 cup mashed ripe bananas (2 medium)
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup chopped nuts, if desired
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, beat sugar and butter with spoon until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla until well blended.
  • Step 
    2
    In small bowl, mix flour, nuts, baking soda and salt. Add to banana mixture all at once; stir just until dry ingredients are moistened. Pour into pan.
  • Step 
    3
    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.

Nutrition

170 Calories
7g Total Fat
3g Protein
25g Total Carbohydrate
11g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    It’s important to grease just the bottom of the loaf pan, so the batter can climb evenly up the pan's sides to create a nicely rounded top crust. And remember to mix up the batter until the dry ingredients are moistened—a few streaks of flour are okay. Overmixing will c...
  • tip 2
    To ripen bananas quickly, place them in a brown paper bag at room temperature for 1 to 2 days.
  • tip 3
    When the loaf is fully baked, the top should crack—that’s a hallmark of moist-crumbed quick bread.
  • tip 4
    Applesauce Bread: Substitute 1 cup applesauce for the mashed bananas and stir 3/4 teaspoon ground cinnamon into the flour mixture.
  • tip 5
    Berry-Banana Bread: Stir in 1/2 cup sweetened dried cranberries into the flour mixture.
  • tip 6
    Banana-Chocolate Chunk Bread: Stir 1/2 cup mini semi-sweet chocolate bar into the flour mixture, skipping the nuts.
  • tip 7
    Use this base recipe as a starting point for other snack loaves.
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