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image of moist classic banana bread, sliced and ready to be eaten
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4.94 from 31 ratings

My Mother-In-Law's Banana Bread

This is my Mother-In-Law's tried & true banana bread recipe. It's a classic recipe that's easy to make and is incredibly moist & tender!!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Bread & Cinnamon Rolls
Cuisine: American
Servings: 16
Calories: 433kcal
Author: Chelsey White

Ingredients

My Mother-In-Law's Banana Bread Recipe

  • 2 cups mashed bananas, about 4 large bananas 500g
  • 2 Tbsp freshly squeezed lemon juice 30g
  • 3/4 cup unsalted butter, room temperature 170g
  • 1 1/4 cup granulated sugar 250g
  • 3 large eggs, room temperature 170g
  • 3 1/2 cups all-purpose flour fluffed and level 440g
  • 1 Tbsp baking powder 12g
  • 1 tsp baking soda 6g
  • 1 tsp fine salt 6g
  • 3/4 cup whole milk, room temperature 180ml

Optional Mix-Ins

  • 1 cup chocolate chips 175g
  • 1 cup chopped, toasted nuts 125g

Decorations

  • 4 tsp granulated sugar 2 tsp per loaf
  • 2 additional medium-sized banana one per loaf

Instructions

  • Preheat your oven to 350 F / 175 C and grease two 8.5 in. x 4.5 in. loaf pans with non-stick spray or butter. If you want to only make one loaf, half the ingredients and use 1 large egg + 1 large egg white.
  • Mash up 4, large, overripe bananas using either a fork or an electric mixer. Mix in 2 Tbsp of lemon juice to prevent the bananas from browning and brighten up their flavor. You should end up with about 2 cups of mashed bananas. Set aside.
  • Add 3/4 cup unsalted butter and 1 1/4 cups granulated sugar into a large bowl. Beat on a medium-high speed for 2-3 minutes with either a hand mixer or a stand mixer fitted with a whisk attachment. The mixture should become lighter in color.
  • Mix in 3 large eggs on a medium speed until fully combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Add in 2 cups of all-purpose flour, 1 Tbsp baking powder, 1 tsp baking soda, and 1 tsp salt. Mix on a low speed until just combined. Then pour in 3/4 cup of milk and mix on a low speed until it's incorporated.
  • Mix in the remaining 1 1/2 cups of flour on low just until you can no longer see streaks of flour.
  • Next, mix in the mashed banana/lemon juice mixture on a low speed until it's fully incorporated into the batter. If desired, fold in chocolate chips and/or toasted nuts. Divide the batter evenly between the prepared pans.
  • To dress up my banana bread, I like to sprinkle 2 tsp of granulated or turbinado sugar over the top of each loaf to create a crunchy, caramelized top. I also like to cut a medium-sized banana in half lengthwise and press it on top of the batter as a garnish.
  • Bake the loaves on the upper baking rack for 55-65 minutes, rotating the pans halfway through to make sure they bake evenly. If you notice the tops of the loaves are browning too much, place a foil tent over each loaf to protect the top while allowing the bread to finish baking.
  • Remove the loaves from the oven and let them fully cool in the pan. Wait to slice the banana bread until it is fully cooled!! If it's still warm, it will be difficult to cut.

Video

Notes

Making This Banana Bread In Advance & Storage Tips

You can make this banana bread in advance! If stored in an airtight container, it can last for 5 days at room temp, up to a week in the fridge, or up to a month in the freezer.
It freezes extremely well, so don't be afraid to enjoy a loaf freshly baked and freeze the other! I like to wrap the banana bread in a layer of plastic wrap, and then a layer of foil to lock in all the moisture.
When I'm ready to enjoy one of the frozen loaves, I move it from the freezer to the fridge the night before. Then I set it out at room temperature to let it thaw for a few hours before slicing and enjoying.

Different Batch Sizes

This recipe can easily be halved to make one loaf. It can also be doubled to make four loaves or two loaves in a larger bread pan. If you use a larger pan, the loaf will take longer to bake.
This recipe can also be used to make banana bread muffins. Fill cupcake liners 3/4 full, and bake at 350 degrees F for 14-16 minutes.

Nutrition

Serving: 1 | Calories: 433kcal | Carbohydrates: 65g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 59mg | Sodium: 361mg | Fiber: 4g | Sugar: 33g