Homemade Banana Bread Loaf
This post may contain affiliate links. Read our disclosure policy.
Need the best banana loaf recipe to make a soft and moist banana bread? This is our family’s favorite recipe!
This simple Banana Loaf recipe is one that we’ve been making for the past couple of years. I’ve made a few others in the past like my Tried and True Banana Bread, Creamy Banana Bread, and Gluten Free Banana Bread but this new one is our favorite! (I also have these Banana Bread Muffins which are yummy!)
This Banana Loaf has a strong banana flavor thanks to all of the bananas, which also helps to naturally sweeten it. I hope you love this recipe as much as we do!
Ingredients in Banana Loaf
- Bananas – You need three per loaf! It’s a great way to use them up if you are looking for a way. Use nice ripe bananas for the best flavor.
- Butter – Yes, this recipe uses lots of butter! It helps keep it moist as well as adding a super rich flavor.
- Sugar – Just plain cane sugar for this recipe. I’ve not tried anything else.
- Eggs – I use duck eggs in all my baking now but regular chicken eggs are just fine!
- Flour – You can use all-purpose flour or bread flour, either will work. I also believe gluten free flour will work in this recipe as well, although I haven’t tried it.
- Baking Soda – This is the only leavening agent you need in this recipe!
- Salt – I use a basic pink salt in all of my recipes. You can use what you have.
- Vanilla – I use our homemade vanilla extract in this.
- Cinnamon (optional) – Sometimes I add a little cinnamon for a different flavor, sometimes not. Depends on my mood. 🙂
Step By Step Instructions for Making Banana Loaf
Peel the bananas and place them in a bowl. Use an electric mixer or mash them by hand until only little lumps remain.
Add in the butter (melted), sugar, eggs, and vanilla and beat well until it’s as smooth as possible.
Add in your remaining ingredients and mix until everything is well combined.
Bake at 375 degrees F for about 45 minutes in a regular-sized loaf pan or until a toothpick comes out of the center clean.
Banana Loaf
A simple but super flavorful banana bread recipe that the entire family will absolutely love!
Ingredients
- 3 ripe bananas
- 1/2 cup butter melted
- 1/4 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
-
Peel the bananas and place them in a bowl. Use an electric mixer or mash them by hand until only little lumps remain.
-
Add in the butter (melted), sugar, eggs, and vanilla and beat well until it's as smooth as possible.
-
Add in your remaining ingredients and mix until everything is well combined.
-
Bake at 375 degrees F for about 45 minutes in a regular-sized loaf pan or until a toothpick comes out of the center clean.
Recipe Notes
Use a standard sized loaf pan. Cool slightly before removing from the pan and slicing.
Tips for Making Banana Loaf
- Don’t remove the bread from the pan until it’s cooled a little bit.
- Store in a bread bag on the counter for up to 4 days after baking. For longer storage you can put it in the freezer. See my article on How Long Does Banana Bread Last for more.
- I have USA Pullman pans that I use for all my loaves, and they don’t need to be greased. If you are using a regular pan, you will need to grease it before baking.
- I use these Lindy’s Measuring Spoons for all my baking.
- You can add chocolate chips, chopped nuts, cinnamon, or other extra additions to change it up!
More Quick Bread Recipes
- Zucchini Bread Recipes
- Cranberry Orange Mini Bread Loaves Quick Bread Recipe
- Easy Pumpkin Bread Recipe
- The Best Hummingbird Bread Recipe
- Lemon Poppyseed Bread Mix Recipe
Merissa Alink
Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This is like what my mother made. She did add chopped nuts to hers sometimes. And she always froze her bananas first and then thawed them out. They were much sweeter.