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.
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!
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.
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
- 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
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 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
- 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.
Recipe revised on Dec 2, 2022. Originally published April 8, 2015.
Ankit gupta says
I liked this recipe ,
Hi Ankit! Thank you, I’m glad you liked it 🙂
Can this be made with normal milk, and if not does the usual trick I’ve seen in other recipes where you put some lemon juice/vinegar (I think, will have to check) in milk and leave for 10 mins work here too?
And is it possible to put in slightly more chocolate chips, or would that be too much?
Hi Oliver! Buttermilk is ideal and yes that trick should work! You can definitely add more chocolate chips too 🙂
Hello! Sorry if this is a bit on the long side but want to explain the details of what I did different 🙂
This was delicious, came out really well!
I ended up skipping out on the buttermilk (because I forgot 😞, and wanted to experiment a bit and see what happens) and added a bit of normal milk instead (about 2 tbsp, maybe a little less). Because of this I used a couple of tsp baking powder instead of the soda and it rose really well, was worried something would happen.
My bananas weren’t fully ripe but black dots were there, I just put it in the oven for a bit before using them (I used 3, didn’t measure)
Weighing scale also randomly offed halfway through adding the sugar (with no idea how much I put in so far) so I eyeballed it and it came out fine 🙂
Instead of adding 200g choc chips as originally planned, I only added 100g and and added some Macadamia nuts which was very good in banana bread!!
It also took 1h30-35 minutes in the oven for me, my oven does usually take longer than recipes recommend but not usually by this much. I put some tinfoil over the top of it once the top looked baked. Was also surprised how easily it came out the pan, usually things stick everywhere for me but this came out perfectly clean (my first time properly greasing something😀)
These were the differences from the recipe but it still ended up looking just like the ones in your pictures, although the choc chips looked more like raisins after going through the oven, but tasted much better this way, not at all like raisins🤢
It came out really moist and yummy! Tasted best straight from the oven as soon as it cooled down, but was great the next day too.
Thanks for the recipe, it’s great!
I am so happy you loved it and glad it worked well with all your changes 🙂 I hope you try more of my recipes!
Thank you Olivia!
Thank you Olivia!
I was thinking to make this with apple and cinammon or pear so can I add all the ingredients apart from the banana then flavour however I want. Thank you
Love the recipes
Hi there I
Can I make this recipe without banana and can I use almond milk and plant butter .
I am thinking of making this with pear and/or pineapple or any other fruit.
Hi Abk! I would recommend finding a non-banana based loaf recipe instead.
Can I use plant butter and almond milk . I tried it with pear ,apple and cinammon and pineapple. I just blended all the ingredients and left out the banana. You may need to add some milk slowly until it becomes smooth.. I am thinking of trying this dairy free with almond milk and plant butter. Thank you
Can you make this recipe without the chocolate chips
Hi A! For sure, just leave them out.
Will this work in a 8×4 “ pan?
Hi Marlene! There would be a bit too much batter for an 8×4″ pan I think — you could make two loaves though? Or muffins with any extra batter 🙂
I bake this banana bread at least once a week. It’s our go to recipe THANK YOU. I put a bit of orange rind in it from time to time or a bit of cinnamon and put banana slices on top. Chocolate chunks work too. Yummy
Hi Christine! Thanks for the great feedback, I’m so glad you like it! Love the addition of cinnamon and banana slices!
la Fourmi Elé says
It definitly looks divine ! and pictures too !
Cindy Rodriguez says
Aw yes, I agree. You can’t go wrong with the produce from Hawaii so I don’t doubt that the best banana bread you had was from there. Makes me want to go back for a bit more “research”. Thanks for the reminder of what to do with those frozen, overripe bananas! This is on my list!
Yes! I think we could use another research trip ourselves 😉 Meet you there and we can sample and dissect the recipes??
Meg | Meg is Well says
I love having banana bread for breakfast! I would have never guessed that Hawaii was the place for banana bread perfection. Hope you find the recipe soon!
Thanks Meg! This is an ok one to settle for in the meantime 🙂
This looks delicious, and I will definitely give it a go. But your description of the Hawaii version is so intriguing that I went on a web hunt for Old Lahaina Luau banana bread. No luck, darn! 🙂
I knooooow! I’ve searched long and hard, no luck… I might try a cinnamon streusel topping on my next batch, it definitely had some cinnamon going on!
hi!!! this seems to be a great recipe, I will definitely try it. As for the hawaiian banana bread, could this be it? I had pinned it some time ago and remembered about it reading about it here: http://thelatinahomemaker.com/cinnamon-crumble-banana-bread/
BTW, GREETINGS FROM ARGENTINA!! <3
Hi Aldana! Thank you for that recipe!! It looks very similar to the one we had in Hawaii actually, so I will have to try it :).
Arman @ thebigmansworld says
Olivia, I LOVE banana breads but even moreso when it includes chocolate chips!
Me too Arman! 😀