Banana Bread

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Use up ripe bananas in this easy banana bread recipe. This recipe makes two loaves so it is great for gift giving. Use coconut oil and coconut sugar if you’d like!

banana bread on a plate

Banana Bread Recipe

It’s rare we have overripe bananas on our counter. With three teenagers in the house, as soon as bananas are fully yellow, they’re gone. I’m not complaining. I’d rather have the kids devouring the bananas than chips or cookies. We often have to resort to buying over ripened bananas when the banana bread craving hits.

Best Banana Bread Recipe

This recipe is our classic quick bread recipe that we’ve used for zucchini bread and pumpkin bread. We’ve even used sweet potatoes in this recipe. It’s so versatile and has a delicious texture. It was originally my grandma’s zucchini bread recipe and it has served us well!

How to Make Banana Bread

You’ll love this quick bread because it is very simple to make.

  • Be sure to choose ripe bananas so they mash easily.
  • We often use coconut sugar and coconut oil in this recipe. You can use white sugar and canola oil if you’d like.
  • To ensure that you don’t overmix the batter, mix the dry ingredients and wet ingredients separately before folding them together. This will help your bread bake up moist and tender.
  • Divide the batter between 2 greased and floured pans (yes, you get two of these loaves!).
  • The bread will take about 45-50 minutes to bake. Try not to open the oven before you think the loaves are done or they may fall in the center.


buttered banana bread on a plate

Banana Nut Bread

You can mix 1 or 2 cups of chopped walnuts or pecans to the batter if you’d like. Or, you can just sprinkle the top of the bread with chopped nuts. This is what we prefer. The kids don’t mind the nuts as much that way.

Chocolate Chip Banana Bread

If you’d like, you can add about 1 1/2-2 cups of chocolate chips to the batter of this banana bread. Fold them in gently after the batter is mixed. We like to use mini chocolate chips so they mix better with the texture of the bread.

Banana Bread Muffins

Looking for a banana bread muffins recipe? This one works great! This recipe makes about 18 regular size banana muffins. Be sure to spray the muffin pan with cooking spray or line the  pan with paper cupcake liners. Bake the muffins at 375 degrees Fahrenheit for 13-15 minutes.

close up of banana bread

Other Banana Recipes

Tools to Make This Quick Bread

  • Potato Masher: Also great for mashing bananas.
  • Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
  • 9×5 Loaf Pan: These are the pans I use for quick breads, yeast breads, fried mush and more!
loaf of banana bread with one slice cut
loaf of banana bread with one slice cut

Banana Bread

4.55 from 42 votes
Use up ripe bananas in this easy banana bread recipe. This recipe makes two loaves so it is great for gift giving. Use coconut oil and coconut sugar if you'd like!
Servings 20
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 cup coconut oil {or canola oil}*
  • 2 cups granulated sugar {435 grams}
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups mashed bananas
  • 3 cups all-purpose flour {385 grams}
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 1/2 cup chopped walnuts {optional}


  • In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
  • In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
  • Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
  • Grease and flour two 9x5 loaf pans. Divide the batter between the two pans.
  • Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  • Sprinkle the top with nuts, if desired.



*If you are using coconut oil, be sure you've warmed it to be in its liquid form.
**The calories shown are based on the bread loaves being cut into 10 pieces each, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 207kcal | Carbohydrates: 40g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 164mg | Fiber: 1g | Sugar: 22g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1.2mg
Author Julie Clark
Course Bread
Cuisine American
Calories 207

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4 years ago

I love you guys lol ( just have to put that out there 1st ) After I made a banana bread with your recipe it was so easy and so good. I made one plain and decided to try sliced strawberries in the other, no nuts in either. It was wonderful now I am asked to make that one a lot lol. I tried a lot of your recipes and haven’t found one I don’t like. My daughter’s have actually bookmarked your site in their phones. I just wanted to say keep up good work and thanks for sharing your… Read more »

3 years ago

Hi – i love adding cinnamon, nutmeg, vanilla, toasted walnuts and mini chocolate chips to my banana bread, then using a streusel topping and drizzle! Thanks for sharing your recipes – will try some soon 😊

4 years ago

5 stars
Hey, Clark ladies!

This is Chloe Reep! Just wanted to say that I make this banana bread All. The. Time. I love it! I’ve made 4 batches for the freezer (Jason can legitimately eat an entire loaf in one day) to be used when our sweet baby Ezra comes in November!

1 year ago

Hello, can I substitute all purpose flour with almond flour? Same number of cups? My daughter loves your banana oatmeal pancakes. Thank you!

1 year ago

Do I measure the coconut when it’s solid or melted?

1 year ago

Can you double the recipe and put it together

Barb aka “Limitless”
1 year ago

5 stars
Excellent banana bread recipe. Being on a boat I was limited with my baking pans. I spread the mixture in my largest rectangular baking pan. Greased with coconut oil. I can’t tell you how amazing this came out. Can divide in portions and freeze for later. Looking forward to trying different varieties(nuts, raisins, the flavours are endless)
This will absolutely be a keeper in my galley.

Last edited 1 year ago by Barb aka “Limitless”
2 years ago

5 stars
I was looking for an easy recipe for Banana Nut Bread to make immediately after my second Covid vaccine. This recipe had such a high rating I decided to give it a try. So happy that I did because the loaves were beautiful. Bread tasted just as good. This will be my go to recipe for Banana Nut bread from here on our. Thank you!

Farwa Shahnawaz
2 years ago

4 stars
I tried your recipe today. It came out so beautiful and was finished within half an hour❤️❤️

3 years ago

I’ve noticed that your quick bread recipes use coconut oil. Why do you use coconut oil? Is it for the flavor or for a better bake?

3 years ago

Can I substitute Self-Rising Flour in this recipe?

Barbara Ferguson
3 years ago

5 stars
Love this recipe.Have made plain,nuts and chocolate chips ( for my Pastor, she loves it ). So easy and needs only two bowls!!! Thanks for sharing. I make and keep some in the freezer. Take out and let get room temp and you will think it was made that day

5 years ago

This banana bread looks absolutely mouthwatering. Will make this weekend. Thanks!

Pete (female)
5 years ago

About how many bananas for the recipe, 2 cups mashed?

3 years ago

I’m making it now, following your recipe, was scared to try before asking, but I’m over that now! Will try self-rising on the next batch & let you know!