By Olivia on December 2, 2022 | 30 Comments | This post may contain affiliate links. Please see my Disclosure Policy.

This easy, two-bowl, homemade Banana Bread recipe will be a staple in your kitchen! It is the perfect snack for any time of day.

Bananas have about a one day life span for me. There’s this perfect, tiny window of ripeness before they become completely inedible. Despite this, I’ll still buy an entire bunch knowing full well that I won’t eat 6 bananas during that one perfect day.

So I end up throwing the overripe inedible bananas into the freezer to be used at a later date. And they sit there, and they accumulate, until it gets to be a little out of control and I realize I need to make banana bread.

Angled shot of Banana bread slices on a cutting board.

Banana bread is one of those things that you can have at any time of the day. I have been known to have it for breakfast more often than I probably should, considering it’s loaded with chocolate chips.

I like my banana bread with some kind of addition — chocolate chips and/or walnuts usually, but you can totally leave both of those out and it would still be delicious.

I wish I could say this is the best banana bread I’ve ever had, but sadly, it’s not. The BEST banana bread EVER (and my husband can vouch for this) is on Maui. But NOT the place you’re probably thinking. Not the “Halfway to Hana” stand that everyone talks about (though their stuff is damn good too). The best stuff we had was at the Old Lahaina Luau. It came around at the end of the meal and it was so good that we asked for more AND got some to go.

Seriously, this was some legit banana bread. I don’t know what they put in it, but I’ve tried to replicate it with no success. It did not have any additions (no nuts or chocolate), but it was heavenly. And it had this crunchy, cinnamon sugary topping that basically made the bread. Someone get me this recipe, please!

Overhead shot of banana bread slices on a serving board.

For now, I’ll have to settle for my non-Maui homemade banana bread, which is really yummy too, I promise! I’m not really selling this recipe, am I? Truth is, nothing can compete with that Maui banana bread, but this is as good as it gets for a close second!

Coincidentally, Starbucks on Maui also had amazing banana bread that was completely different from any other Starbucks banana bread I’ve ever had. Obviously Hawaii has this banana bread thing down to a science.

Banana bread sitting on top of a wooden cutting board

This Easy Homemade Banana Bread recipe has the perfect mix of flavors and textures. You can have it plain if you like, or load it up like I do.

If you’re a banana bread fan like I am, or you have copious amounts of bananas sitting on your counter, or taking up space in your freezer, this recipe is for you!

Frequently Asked Questions

How can I convert this recipe?

The recipe is for one 9×5″ loaf pan and a baking time of 1h 10 mins.
The recipe as-is will also work in two 8×4″ loaf pans with a baking time of 50 mins.
To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
For other conversions go here.
Baking time will vary if you change the pan size. Every oven is different so I can’t say for certain what you’ll need to adjust it to. Be sure to check on the cakes while they are baking.

Can I make it in advance?

The banana bread will be fine at room temperature for 3-4 days. You can also freeze it for up to 4 months. Be sure to wrap it in something airtight.

Can I get the measurements by weight/grams?

There is a Metric option in the recipe card. If you click it it will convert everything to grams.
This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option on my recipes.

What if I don’t have buttermilk?

Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.
For best results, use actual buttermilk, but if you don’t have any you can make your own at home by combining 1/2 cup of milk (whole milk ideally, but I often just use 1%) with about 1-2 teaspoons of lemon juice or vinegar and letting it sit for 10mins.

Tips for making this Easy Homemamde Banana Bread Recipe:

I prepare my cake pans using Homemade Cake Release and line with parchment paper.
I use semi-sweet chocolate chips and walnuts, but you could leave those out or use any other kind of additions you like.
If you use BOTH 1 cup of chocolate chips and 1/2 cup of walnuts, your 9×5″ loaf pan will be quite full. Mine didn’t spill over while baking, but it can or create a bit of a lip. So just be wary of that and either bake in a larger loaf pan or reduce the chocolate chips, or make muffins with the extra batter.
Mine took a sold 1h and 10mins to bake but it may take more or less depending on your oven. If it starts to get too dark on the top, just tent it with some tin foil.
If you’re a banana bread lover, be sure to check out my Triple Chocolate Banana Bread (a fave), and my Chocolate Peanut Butter Banana Bread.

Easy Homemade Banana Bread

4.88 from 8 votes

This easy homemade Banana Bread recipe will be a staple in your kitchen! It is the perfect snack for any time of day.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings 10

Calories 404kcal

Author Olivia

Ingredients

Wet Ingredients:

1 1/4 cups light brown sugar
1/2 cup vegetable oil or your favourite oil
2 large eggs room temperature
1 1/2 cups mashed overripe bananas about 3-4 medium
1/2 cup buttermilk room temperature
1 teaspoon vanilla extract

Dry Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Additions:

1 cup semi-sweet chocolate chips optional, tossed in 1 teaspoon of flour
1/2 cup chopped walnuts optional, tossed in 1 teaspoon of flour

Instructions

Preheat oven to 350F and grease a 9×5" loaf pan or two 8×4" loaf pans.
Combine all dry ingredients in a medium bowl. Set aside.
Combine all wet ingredients in a large bowl.
Add dry ingredients to wet ingredients and mix just until incorporated.
Fold in nuts and/or chocolate chips if desired.
Pour batter into prepared pan(s) and bake until a toothpick inserted into the center comes out mostly clean. About 1h 10mins for one 9×5" pan and 50mins for two 8×4" loaf pans.
Cool in pan on a wire rack for 10mins then turn out onto a cooling rack to cool completely.
Store in an airtight container on the counter for 3-4 days. Can be refrigerated or frozen for longer storage.

Notes

If you use BOTH 1 cup of chocolate chips and 1/2 cup of walnuts, your 9×5″ loaf pan will be quite full. Mine didn’t spill over while baking, but it can or create a bit of a lip. So just be wary of that and either bake in a larger loaf pan, or reduce the chocolate chips, or make muffins with the extra batter.

Calories: 404kcalCarbohydrates: 67gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 40mgSodium: 379mgPotassium: 309mgFiber: 3gSugar: 37gVitamin A: 98IUVitamin C: 2mgCalcium: 65mgIron: 3mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

Recipe revised on Dec 2, 2022. Originally published April 8, 2015.

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