When I was growing up, there was always banana bread at our house. Not constantly, like we baked every weekend or anything, but often enough that I remember exactly what it was like. A little darker on top, crispy just out of the oven, soft and warm in the middle, and usually sliced thick (because c’mon, no one’s cutting banana bread thin).

This is that banana bread, the old-fashioned banana bread of my childhood.

This is the recipe my mom used to make, and if I had to guess, it probably came from a church potluck or the back of a flour bag, haha. It’s one of those recipes that gets passed around enough that no one really knows where it started or how they got it, just that it works. And it does. Every time.

Why This Is the Best Banana Bread Around

This is a simple, one-bowl banana bread that you can make in just about an hour. No mixer, no extra steps, nothing complicated. It’s soft, just sweet enough, and made with basic ingredients you probably already have in your pantry right now. It’s the kind of recipe you can make without even thinking, and know it’s going to turn out.

Ingredient Notes

• Use very ripe bananas for this bread. I’m serious, the riper, the better. If they look a little questionable (maybe even black), you’re doing it right.
• Melted unsalted butter keeps things simple and gives the bread a richer flavor. There’s no creaming for this recipe, so you don’t need a mixer (just a big bowl and spoon).
• This bread uses all white sugar to keep things simple. This gives it that classic, old-fashioned banana bread flavor.

Step-By-Step Instructions

1. Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper or lightly grease it and set it aside.
2. In a large bowl, mash the bananas until mostly smooth.
3. Add the melted butter, sugar, eggs, vanilla extract, and milk. Stir until everything is well combined.
4. Add the flour, baking soda, and salt and mix gently until just combined. Don’t overmix the batter here.
5. Pour the batter into the prepared loaf pan and gently smooth out the top.
6. Bake loaf for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely tent it with foil.
7. Let the banana bread cool in the pan for 20 minutes, then remove and transfer to a wire rack to cool completely before slicing.

Recipe Tips & Notes

• Use very ripe bananas here (seriously, black is great). This isn’t the place for barely-yellow ones. The softer they are, the better their flavor, sweetness, and texture will be.
• Use all white sugar for this bread for the most classic old-fashioned flavor. Brown sugar adds too much richness. So sorry, no brown sugar swaps allowed. If you’re looking for a brown sugar banana bread, try this one instead.
• Once you add the flour, mix just until the batter just comes together. Overmixing is how you end up with a dense loaf.
• If your oven runs hot (like mine), check it closer to the 50-minute mark. If it needs more time, give it to it, banana bread is forgiving like that.

Storage & Reheating

Store leftover banana bread covered at room temperature for up to 3-4 days or in the fridge for up to 5 days. It reheats well in the microwave for about 15–20 seconds if you want to warm it before eating it again.

This loaf also freezes great. For the best results, slice into individual pieces and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. You can also freeze the whole loaf if you need to, wrap it tightly in plastic wrap and then foil to prevent freezer burn.

To thaw, let slices sit at room temperature for about 30–60 minutes, or warm in the microwave for 20–30 seconds until soft and heated through.