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No one makes banana bread like my Mom does! This banana bread recipe is so old that it uses margarine in it – but of course I prefer to use good ol’ butter. Salted butter, of course. 

Banana Bread
Banana Bread

How to Make Banana Bread

I know, I know. EVERYONE has a “Mom’s Banana Bread Recipe” and their recipe is the best. This just happens to be my go-to recipe that my Mom has baked for my entire life. It’s easy, it doesn’t need milk ( this is a very important thing for an absentminded woman like myself) and it uses up 3-4 medium bananas. I think we love our Mom’s banana breads so much because that is the exact taste from when we were growing up. Don’t get me wrong, I haven’t met a banana bread that I didn’t like (the exception being dried out ones) but my Mom’s is always going to be my favourite recipe.

And if you know me, I always have bananas in the bottom of my freezer to make banana loaf. THE best banana loaf, that is.

Can I Freeze Banana Bread?

You can absolutely freeze banana loaf successfully. It’s almost better after being frozen, although nothing is better on a cold, rainy afternoon than freshly baked banana bread, still warm from the over, slathered with some butter on top. So you can tell what the weather is like around here lately, as well as what kind of food I crave on miserable days! Nothing gets me baking faster than being stuck inside with nothing to do, except clean my house. And when it comes to cleaning my house, I usually ignore it and start cooking instead. Which means my kitchen is clean..but the rest…well…please don’t drop by today. I won’t answer the door out of embarrassment.

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MY LATEST VIDEOS

I prefer not to freeze banana bread in plastic containers as they do get freezer burnt easier. To properly freeze banana bread:

  1. Wrap each banana bread loaf tightly in plastic wrap, doing two layers of plastic wrap to protect it.
  2. Wrap in a layer of tinfoil, making sure that all of the plastic wrap is covered.
  3. Write on each loaf the date that you baked the banana bread.
  4. Eat the next day because we all know you’re dreaming about the banana bread in the freezer and want it for breakfast.
 Close up shot of banana bread on wooden board
Close up shot of banana bread on wooden board

I think one of the reasons I love this – and consider this the best banana loaf recipe ever – is that it gets a crust on top. I like a crusty topped banana loaf, I like that toothsome crunch that it gives when you give it a good bite. I also like that it doesn’t get too soggy, as banana bread is wont to do.

Can I Double This Banana Bread Recipe?

This recipe doubles like a BOSS, I tell you.  Here are three other loaves that freeze great!

  1. Amazing Orange Loaf
  2. Chocolate Banana Bread
  3. Lemon Zucchini Loaf

Then you are using up 8 bananas from your freezer, which of course I have as well. There is usually no less than a dozen in my freezer.How, I don’t know because the Rose eats bananas like crazy, so how there are any that get too ripe I’ll never understand. But there they are, like magic, in the bottom of my freezer every time I go to get them.

Magic freezer bananas, I tell you!

Banana bread slathered with butter on top
Banana bread slathered with butter on top

 

Baking Tips and Tricks for Making Banana Bread

  1. The riper the bananas the better your banana bread is going to be. The bananas are going to be the major sweetness in the bread and the sweeter they are the better the banana flavour is. The banana flavour is going to be stronger if you use really ripe bananas.
  2. Don’t over-bake the banana bread. You want it to be moist and tender crumbed, not dry and tough.
  3. Chocolate chips or no chocolate chips, the choice is up to you! I prefer none, actually, but the rest of my family loves the chocolate chips in it.

Mom's Best Banana Loaf Recipe - there's a reason that this is a 5 star rated banana bread recipe! It always works! From @kitchenmagpie

So what is YOUR mom’s best banana loaf recipe? Does she have any tips or tricks that you have loved since childhood?

Happy baking babes!

Love,

Karlynn

Don’t forget to PIN THIS RECIPE to your Baking board and remember to FOLLOW ME ON PINTEREST!

Mom's Best Banana Loaf Recipe - there's a reason that this is a 5 star rated banana bread recipe! It always works! #banana #bananabread #bananaloaf #baking #sweet #recipe #food #desssert

4.37 from 19 votes
Mom's Best Banana Loaf Recipe
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 
I know, I know YOU have your own Mom's best banana loaf recipe! This is my mom's that she's baked since I was a kid, so it's my favourite banana loaf recipe ever!
Course: snacks
Cuisine: bread
Keyword: banana bread, banana loaf
Servings: 10 slices
Calories: 388 kcal
Author: Karlynn Johnston
Ingredients
  • 1/2 cup butter or margarine (yep, Mom's recipe is from the margarine era!)
  • 1 cup of white sugar
  • 2 large eggs
  • 1 cup of very ripe mashed banana equals about 3-4 medium bananas
  • 1 tsp vanilla
  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup of semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350 degrees F. Grease and flour a standard loaf pan and set aside.
  2. Cream the butter and sugar together until smooth and combined.
  3. Add in the eggs, one at a time, beating until smooth.
  4. Mix in the mashed bananas, then stir in the vanilla.

  5. Whisk together the dry ingredients - including chocolate chips.
  6. Stir in gently, until just combined.
  7. Pour into the prepared loaf pan.
  8. Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
  9. Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
  10. Keep wrapped or in a container.
Recipe Notes

You can add walnuts or pecans instead of chocolate chips if you want! If you want a super moist loaf, add in another half of a banana!

Nutrition Facts
Mom's Best Banana Loaf Recipe
Amount Per Serving
Calories 388 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 58mg 19%
Sodium 338mg 14%
Potassium 246mg 7%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 29g
Protein 5g 10%
Vitamin A 7.1%
Vitamin C 2.4%
Calcium 3.5%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.
94
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

34 Comments

  1. Colleen Perkins Reply

    My mother always put raisins or dried cranberries instead of choc chips… they just kept it more moist than choc chips…YUMMM!!! Lol

  2. Hi Karlynn,

    So true, my mom used to have a great banana bread recipe — and all of my mom’s best recipes called for margarine! Thanks for the great tips on doubling and freezing! I love for my work to pay off now and later 🙂

  3. I don’t know if it’s because I used 4 large bananas, but it took 90 minutes to bake. But the taste is phenomenal. I will definitely make again, but next time I will cut it to 3 bananas.

  4. Pingback: Chocolate Chip Banana Muffins - The Kitchen Magpie

  5. Epic yummyness!!!! Perfect Crunch!!!
    Followed recipe “as they say” to the T…..

  6. I followed the recipe to the letter… it was so yummy and crunchy. But I had to put in the vanilla at the last moment before pouring the batter into the pan. I noticed the portuoned vannilla still on the counter and had to re read the instructions twice lest I really forgot. But it does not matter coz the banana bread was the so scrumptious according to my very picky foodie granddaughter. Thank you!

  7. Pingback: Amazing Orange Loaf Cake - The Kitchen Magpie

  8. Mary P Hoffman Reply

    And don’t forget to bury your banana peels near your rose bushes. They love them!

  9. Roxanne LeTexier Kaplan Reply

    Until we bought our bottom freezer fridge – there was a fear of opening the freezer door and being plundered with bananas!!

    This is the recipe that I’ve used for years – my modification is:
    – cut the sugar
    – use 4 bananas
    – use 1 cup all purpose flour and 1 cup whole wheat

  10. RebeccaandMichael Ward Reply

    I swear my kids let ours over ripen just so I’ll make banana bread.

  11. Kelly Taylor Reply

    Best banana bread I’ve ever made! But I added chocolate chips, lol!

  12. Heather Pollock Reply

    Nope…. I use them every week to bake cookies, banana bread or muffins. Yummm

    • Around the World in 80 Cupcakes Reply

      I manage to stay on top of my laundry,but not my extra ripe bananas \U0001f604

  13. Around the World in 80 Cupcakes Reply

    So you’re big brother now? How else could you know?! \U0001f61c

  14. Roxanne LeTexier Kaplan Reply

    This is the recipe I always use.
    But I made a couple modifications.
    I use 1/2 cup sugar
    4 bananas (I always use previously frozen bananas – this makes the bread!! And – you’ll love this — I never measure the banana – just use 4)
    And….
    1 cup all purpose flour
    1 cup
    Whole wheat flour

    Yum!!

  15. James Lori Shipley Reply

    I have 3 bags with no less than 5 to 10 bananas per bag! Lots of baking, smoothies etc going to take more than bread to use all them nanners up!

    • The Kitchen Magpie Reply

      The banana chocolate chip scones are my new favorite use, as well as this loaf! Or the chocolate one I posted last week! That one is gooooood!

    • James Lori Shipley Reply

      going to try them all soon-dealing with a medical issue at present that has set me back a few days so when I am back up and running I am pulling up the recipes!

  16. I just made banana raspberry muffins last night with my freezer bananas. 🙂 Yum!

  17. The Kitchen Magpie Reply

    Yes, I love a little cinnamon in banan bread! This is just such an easy, basic recipe that never fails!

  18. Kristina Beeby-Curtis Reply

    This is my favorite banana bread. I’ve made it a lot this year since getting the recipe. I sometimes add a 1/4 teaspoon of cinnamon and it is delicious.

  19. Kari McLaughlin Reply

    Sent my mom some at Christmas and she froze some, ate some. She was recently sick and said all she wanted to eat and live on was the banana bread. Similar recipe to yours. I’m baking this weekend and sending it to her. It’s a long winter in MT. 🙂

  20. Heather Pollock Reply

    I make banana bread with chocolate chips in my bread maker 🙂

  21. Lori Short Reply

    My freezer is the frozen banana graveyard. Every time I put bananas in I tell myself the same lie….16years on my own and not one loaf has been made 🙁

  22. Courtney McCrea Reply

    The great thing about frozen bananas is that they don’t need much smashing!

  23. SoniaKundraSingh Reply

    Thx for sharing. I am a messy cook too :). I loved your recipe and the cake oven is on. Lets c how it turned out

  24. Thanks for sharing!  I made this recipe, except I added a handful of chocolate chips since I happened to have some handy — it was quite yummy 🙂

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