This easy, old-fashioned banana bread comes from the 1972 Betty Crocker cookbook. It’s moist, reliable, and only needs 2–3 ripe bananas plus pantry basics. The original recipe calls for regular milk, but you can also use buttermilk if you want an even softer crumb.
Jump To (scroll for more)
Featured Comment by Barbara:
⭐⭐⭐⭐⭐
"I love this recipe. So easy to make and delicious to eat."
🧡 Why You’ll Love This Recipe
- From the 1972 Betty Crocker cookbook — an old-fashioned banana bread that many of us grew up on
- Uses 2–3 ripe bananas and basic pantry staples — nothing fancy required
- Easy and beginner-friendly — no mixer needed, just stir and bake
- Moist every time — whether you stick with the original milk or use buttermilk for more rise and a softer texture
- Add-ins are flexible — keep it plain, or fold in walnuts, pecans, or chocolate chips
🍌Ingredients
You’ll only need a few bananas and some pantry basics:
- 2–3 overripe bananas – the browner, the better for sweetness and flavor
- Vegetable oil – for moisture (melted butter works too)
- Milk or buttermilk – either works; buttermilk gives more rise and a softer texture
- Egg – for binding and structure
- Pantry staples – flour, sugar, baking powder, salt – the essentials for quick bread
- Optional add-ins – chopped walnuts, pecans, or chocolate chips
👨🍳Quick Overview: How to Make Banana Bread
1. Preheat and prepare the pan
Butter and flour a 9x5 loaf pan. Preheat the oven to 350°F (conventional bake).
2. Mix the batter
Mash 2 large (or 3 medium) overripe bananas in a large mixing bowl.
Add all remaining ingredients and stir by hand or beat on medium speed—just until combined. Don’t overmix.
3. Bake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake at 350°F for about 60 minutes, or until a toothpick comes out clean or the center reaches 200°–205°F internally.
Cool in the pan briefly, then transfer to a wire rack.
👇 Scroll down for the printable recipe card and step-by-step photo instructions—or keep reading for pro tips.
⏲️ How Long to Bake Banana Bread
Banana bread takes about 1 hour in a standard 8½ × 4½ loaf pan.
You’ll know it’s done when:
- A toothpick comes out clean from the center, or
- The middle reaches 200°–205°F with a thermometer
📏 Pan size matters: Wider pans (like 9×5) may finish a little faster. Smaller or deeper pans are thicker, so they’ll need extra time—check early and bake until the center tests done.
🥣 Ingredient Options and Variations
- Nuts: Walnuts or pecans are the traditional choice. Use about ½–1 cup if you like crunch.
- Chocolate chips: Swap some or all of the nuts for chocolate chips if you want it sweeter.
- Buttermilk option: Using buttermilk instead of milk gives a bit more lift and a softer texture.
- Flavor twists: A pinch of cinnamon, nutmeg, or a splash of vanilla extract if you want to add your own touch.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
👍 Tips to Make It Right Every Time
- Use ripe bananas – the darker the peel, the sweeter the flavor.
- Measure flexibly – aim for about 1 cup of mashed banana (2 large or 3 medium). A little more or less won’t hurt.
- Choose your milk – regular works fine; buttermilk gives more rise and a softer texture.
- Prep the pan well – butter and flour, or a solid coat of nonstick spray.
- Check for doneness – bake until a toothpick comes out clean or the center hits 200°–205°F.
- Don’t overbake – it’ll dry out quickly if left too long.
🍌 Banana and Dessert Recipes
Looking for more ways to use up bananas? Try one of these next:
Or check out other easy dessert favorites:
⬇️ How to make this a "for two" friendly banana bread
This is an easy recipe to cut in half. The full recipe makes one large loaf or two smaller loaves. To make banana bread more "for two" friendly, you can make one smaller loaf in a "standard" loaf pan size (8½ x 4½ x 2½ inches) or smaller.
- Use the recipe card and adjust the number of servings to half.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cooking time will decrease by 15-20 minutes, but check earlier than that several times and watch for the endpoints.
❄️ How to Store Banana Bread
- Room temperature: Wrap tightly in plastic wrap and then foil. Keeps well for 2–3 days, but flavor and texture start to fade after day two.
- Freezer: Wrap individual slices or the whole loaf tightly, then place in a freezer bag or container. Stores well for up to 3 months.
💡 Tip: Slice before freezing so you can grab one piece at a time.
❓ FAQs
Don’t overbake, and wrap it well once cooled. For extra moisture, use buttermilk instead of milk and don’t skimp on the oil.
Both work. The original 1972 recipe used regular milk, but buttermilk gives a little more rise and a softer texture. No buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Yes — fold in ½ to 1 cup of walnuts or pecans before baking. Chocolate chips also work, or a mix of both.
Check with a toothpick in the center — it should come out clean or with just a crumb or two. For accuracy, the middle should read 200°–205°F.
A standard 8½ × 4½ pan works best. A 9×5 pan bakes a little faster, while smaller or deeper pans take longer because they’re thicker.
📖The Recipe Card
Old-Fashioned Betty Crocker Banana Bread (1972 Cookbook Version)
Video Slideshow
Ingredients
- 2-3 overripe bananas
- 2½ cup all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder (aluminum-free recommended)
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- ¾ cup milk
- 1 egg
- 1 cup chopped walnuts or pecans - Optional
Step-by-Step Instructions
Preheat and prepare the pan
- Preheat the oven to 350°F (conventional bake).
- Butter and flour a 9x5 loaf pan using about 1 tablespoon of butter and a light dusting of flour. PAM cooking spray is also fine.
Mix the batter
- Mash 2–3 overripe bananas in a large mixing bowl. Add 2½ cups of all-purpose flour, 1 cup of sugar, 4 teaspoons of baking powder, 1 teaspoon of salt, 3 tablespoons of vegetable oil, ¾ cup of milk, 1 egg, and 1 cup of chopped walnuts or pecans (optional).
- Mix by hand or beat on medium speed for 1–2 minutes, scraping the sides as needed. Do not overmix.
Bake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 60 minutes, or until a toothpick comes out clean or the internal temperature reaches 200° to 205°F. Cool in the pan briefly, then transfer to a wire rack.
Recipe Notes
Recipe Notes
-
Banana amount:
You’ll need 2 large or 3 medium overripe bananas—about 1 cup mashed. A little more is fine if you reduce the milk slightly. -
Pan size:
A standard loaf pan is 8½ x 4½ x 2½ inches. For one loaf, use a standard or slightly larger pan.
To make two smaller loaves, divide the batter and reduce the baking time by 15–20 minutes. Check early. -
Doneness:
A toothpick inserted in the center should come out clean.
For more accuracy, use a thermometer and bake to an internal temp of 200° to 205°F. -
Storage:
Store at room temperature, tightly wrapped, for 2–3 days. Quality declines by day four.
For longer storage, freeze up to 3 months. Slice or portion before freezing, and wrap tightly in plastic and foil or use an airtight container.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published January 26, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Melody says
I appreciate the bread testing by internal temperature, rather than the toothpick trick (that always tricks me). Does this work for all bread, or only fruit/vege (zucchini) bread?
I have to voice my undying love for your "taco seasonig" .. it's so versatile, and both adults and kids approve! I make big batches of it, and use it on chicken wings, shrimp tacos, sprinkled on a roast chicken etc. It's definitely a keeper! Thanks for making my life a little easier and tastier!
Dan Mikesell AKA DrDan says
Hi Melody,
Welcome to the blog and thanks for the compliments. I'm using the taco recipe again tonight.
I know a lot of people are uncomfortable with the toothpick test. So, a definitive internal temp solves that issue. Most quick breads (all?) are done at 200°to 205° although 195° is usually good and less drying sometimes. Yeast breads tend to be a bit lower, 195° to 200°.
I'm a huge fan of every cook using a good instant-read thermometer. Also, grill temperatures are also critical to success.
Thanks for the note and rating.
Dan