Classic Banana Bread


  • Prep Time10 mins
  • Total Time1 hr 15 mins
  • Makes12 servings
Classic Banana Bread

Photo, Erik Putz.

Chatelaine Triple Tested

Looking to use up those mushy bananas? Why not try our best banana bread recipe ever? It's easy and our editors can't get enough of it. For snacks on the go, you can turn this loaf into portable muffins.


  • 1 3/4 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 large overripe bananas, well mashed (1 cup)

  • 1 cup light brown sugar

  • 2 eggs

  • 1/2 cup canola oil

  • 1/2 cup buttermilk

  • 1 1/2 tsp vanilla


  • PREHEAT oven to 350F and line a 9 × 5-in. loaf pan with parchment.

  • WHISK flour, baking powder, baking soda and salt in a medium bowl.

  • WHISK bananas, sugar, eggs, oil, buttermilk and vanilla in a large bowl until smooth. Stir in flour mixture until combined. Pour into prepared pan.

  • BAKE until browned and a tester inserted into centre of bread comes out clean, 55 to 60 min. Cool in pan on a rack, 10 min. Remove banana bread from pan and let cool completely.

Nutrition (per serving)

Calories 236, Protein 4g, Carbohydrates 32g, Fat 11g, Fibre 1g, Sodium 159mg.
Excellent source of folate.

Kitchen Tip: For the best banana flavour, peel overripe bananas and store them in freezer bags until you're ready to bake with them.

Variation: Banana Bread Muffins

Preheat oven to 375F and line a 12-cup muffin pan with paper liners. Follow directions for banana bread recipe and divide batter among prepared cups. Top each with 2 small banana chips and bake until a skewer inserted into centre of muffin comes out clean, about 18 min. Cool in pan, 10 min. Remove muffins to rack and cool completely.