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How do you Make Banana Bread?

I love banana bread, especially with chopped nuts and chocolate chips! It’s so good when it’s fresh and hot right out of the oven or even sliced and toasted with butter the next day.  It’s a dangerous thing to have on the counter… I can’t help saying, “Just one more slice.”

Unlike a regular loaf of bread, there’s no kneading or rising required for banana bread, so making it doesn’t take a huge time commitment.

How do you make banana bread?

Banana Bread

Banana Bread


1 ½ cups mashed ripe bananas (about 3 to 4 bananas)
½ cup firmly packed brown sugar
½ cup melted butter (slightly cooled)
2 eggs
½ teaspoon vanilla
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup chopped walnuts (optional)
1/3 cup semi-sweet chocolate chips (optional)


  1. Adjust oven rack to lower third position. Preheat oven to 350°F.
  2. Grease a loaf pan with butter or non-stick cooking spray. Set aside.
  3. Whisk together bananas, brown sugar, butter, eggs, and vanilla in a large bowl. Set aside.
  4. In a second bowl, whisk together flour, baking soda, and salt. Add to bowl with wet mixture. Gently stir until just combined (just enough to moisten the dry ingredients). Gently fold in walnuts and chocolate chips.
  5. Pour batter into loaf pan. Bake until golden brown and a toothpick inserted into the centre comes out with only a few crumbs, about 55 minutes.
  6. Remove from loaf pan and allow to cool on a cooling rack.

Banana Bread is a Quick Bread and is Made Using the Muffin-Method:

  1. Mix together the dry ingredients
  2. Mix together the wet ingredients
  3. Then add the dry mixture to the wet mixture
  4. Gently stir until just combined
Banana Bread IngredientsBanana Bread Wet and Dry Ingredients in Same BowlBanana Bread Batter MixedBanana Bread Batter with Chocolate Chips and Nuts addedBanana Bread Batter with Chocolate Chips and Nuts Mixed InBanana Bread Batter in Load Pan


How easy is that?! The trick is to make sure you have mixed the dry and wet ingredients (separately) really well before they get combined to make the batter.

Banana Bread Tips:

  • This recipe can easily be made into muffins.  Just fill paper-lined muffin tins two-thirds full, increase oven heat to 375, and bake for 15 – 20 minutes.
  • Don’t mix the batter until it’s smooth.  You’re looking for batter that is uneven and lumpy.
  • Banana bread doesn’t have a long shelf life, especially if it hasn’t been covered very well.  After it has cooled, store banana bread tightly covered and at room temperature.  Or, tightly wrap it and freeze for a rainy day! I have a feeling a short shelf life won’t be too much of a problem, though.
  • If you like your banana bread with extra ingredients, like chopped nuts or chocolate chips, gently stir them into the just combined batter.
  • This recipe calls for 1 ½ cups of mashed bananas, for a more intense banana flavour, increase the mashed bananas to 2 cups.

Where, Exactly, is “Lower Third” in an Oven?

  • Typically, it’s between the lowest and middle position in an oven. If you visually divide your oven space into thirds, the rack position that matches up with your division is where you want to bake your banana bread.

How do You Know When Banana Bread is Done Baking?

  • Bake until golden brown. Insert a toothpick in the centre of the loaf, if it comes out with barely any crumbs attached, the banana bread has finished baking.

Can You Prepare Banana Bread Batter Ahead of Time?

  • Yes, but only up to a certain point of the recipe. If you let a mixed batter sit too long before baking, it may not rise properly in the oven.  So, to get ahead, mix the dry ingredients in a bowl and leave it covered on the counter.  Mix the wet ingredients in another bowl and leave it covered in the fridge.  In the morning (or when you’re ready to make banana bread), combine the wet and dry ingredients and bake.

Can You Make Banana Bread Ahead of Time?

  • Of course!  To keep banana bread fresh,  tightly wrap it in plastic wrap and freeze for up to 3 weeks.  Before serving, allow your frozen banana bread to thaw at room temperature.  It will be as fresh as the day you baked it!


  1. I love this tip – thanks Auntie Kay :) xx k. Your cheque is in the mail.

  2. If you want to be frugal. If you save the butter wrappers and use them to line a loaf pan it works perfectly for loaves and pound cakes etc.
    Do I get a royalty?
    Love Kay

  3. For years the only banana bread baked in my family was my Nana’s recipe. I saw this yesterday on Pinterest and knew I had to make it. It is so good, moist and has nice texture and just the right amount of sweetness. Sorry Nana, but I’ll be baking this one from now on. Thanks Kary.