Hi friends! So glad you’re here. It’s me Sara of Twelve On Main. I am excited to share the best banana bread recipe with you today! Now before you roll your eyes and say sure its the best….well….I have been making this since I was a poor college student and even then I could make it no problem!

Now, I in no way take credit for this recipe. This banana bread recipe is out of my family cook book. Its actually my late aunt Maureen’s recipe. She passed away from breast cancer when I was just two. So, this little recipe is really all I that I have that ties me to her in any way. Additionally, my sister Aimee, who passed away 13 years ago made this recipe all the time too! Every time I make it, it reminds me of the both of them.

And isn’t that part of the reason why we cook and bake certain things? Because of family? It’s an easy way to feel close to those who have passed on and closer to the ones who are still here. I know that when my kids come home from school to the smell of fresh baked banana bread, a warm slice topped with butter, that they feel loved.

Now, I am not saying that you have to sit home and bake to show your love to your family. This is simply one way that I do, and my family knows that. I cook through my emotions. I find it therapeutic to bake for others. I spend the time thinking of them, and working through things in my mind.

Now, you are probably thinking…stop talking and give me the dang recipe. You can click below to be taken to it…..

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But, I just want to share a few tips on how I make this banana bread recipe.

I tell you, this banana bread recipe is so easy to make. First, you want to use nice, overripe bananas. You can often get them at a super discounted price at the store and sometimes they even give them away! I find that we usually have enough that have gone bad that I can count on having some at home.

Do you have a bunch of overripe bananas, but no time to bake? Freeze them! This is something my mom always did. She even froze them right in their skin. Then she just defrosted them and they were the perfect consistency for making banana bread.

This banana bread recipe calls for oil, and I have used coconut oil many times and it tastes wonderful and the texture is exactly the same.

This bread is easy to make and I thought I should explain the steps I take in making it.

First off, I use my KitchenAid mixer to whip these up. It’s such a versatile machine. I have also used my Bosch many times, but for smaller batches I use my KitchenAid.

I start by mixing the oil, sugar and eggs together. Once they are nice and fluffy, I add the bananas, salt, baking soda, milk, baking powder, vanilla, and flour. Mix until combined well. I try not to over mix it. I feel that the bread is more tender when its mixed as little as possible.

At this point you can add nuts or chocolate chips if you desire. We love chocolate chips, so I usually add it to half the batch. and eave the other half plain.

This recipe will make 4 loaves. I divide it evenly between my 4 loaf pans

I love these loaf pans. They are so great, bake bread evenly, and look really pretty too! I love the design. I plan to get more in the future.

Want to see the whole banana bread recipe in action? Check out this video below!

So you ready to make some?

The Best Banana Bread Recipe

Make this easy, no fail banana bread recipe! Its been my go to for years!

5 from 1 vote

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Prep Time 20

Cook Time 40

Resting Time 30

Course bread

Cuisine American

Servings people

Ingredients

1 cup vegetable oil or coconut oil
2 cup sugar
4 eggs
6 Large bananas or 7 to 8 small
4 cup flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1/3 cup milk
2 tsp vanilla
1 bag milk chocolate chips (optional)

Instructions

Preheat oven to 350°
Mix oil, sugar and eggs together until they are well blended with a mixer or KitchenAid.
Add the bananas, milk, salt, soda, baking powder, and vanilla. Mix well.
Add flour last and mix until combined. Do not over mix. At this point you can add chocolate chips if you want to make them even more decadent!
Spray nonstick spray on 4 loaf pans and divide the batter between them. I like to make on the middle rack to ensure an even color. If they are on the bottom rack they will have a darker bottom and sides.
Bake at 350° for 10 minutes and then reduce the heart to 325 for another 30 minutes. Let cool for 10 minutes and then remove
Makes 4 loaves.