Looking for the classic banana bread recipe from Betty Crocker? This one comes straight from the 1972 cookbook—simple, moist, and full of that familiar banana flavor.
It’s the perfect way to use up a couple of ripe bananas. No fancy ingredients. Add nuts if you like, but it’s great just as-is.
Jump To (scroll for more)
- 🧡Why You’ll Love This Recipe
- 🍌Ingredients
- 👨🍳Quick Overview: How to Make Banana Bread
- ⏲️ How Long to Bake Banana Bread
- 🥣 Ingredient Options and Variations
- 👍 Tips to Make It Right Every Time
- 🍌 Banana and Dessert Recipes
- ⬇️ How to make this a "for two" friendly banana bread
- ❄️ How to Store Banana Bread
- ❓ FAQs
- 📖The Recipe Card
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—the one many of us grew up with
- Uses 2 to 3 ripe bananas—no waste, no guesswork
- No buttermilk or mixer needed
- Add nuts if you want, or keep it simple
- Beginner-friendly and always comes out moist
🍌Ingredients
You’ll need basic pantry staples and a couple of ripe bananas:
- 2 to 3 overripe bananas – the browner, the better
- Vegetable oil – for moisture (or melted butter if you prefer)
- Milk – regular or buttermilk
- Egg
- All-purpose flour, sugar, baking powder, salt – standard pantry items
- Optional: chopped walnuts or 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, give or take, in a standard loaf pan (8½ x 4½ x 2½ inches or larger).
You’ll know it’s done when:
- A toothpick comes out clean from the center, or
- The internal temperature reaches 200° to 205°F
📏 Pan size matters: Wider pans (like 9x5) bake a bit faster. Deeper or smaller pans may need a few extra minutes.
🥣 Ingredient Options and Variations
- Add chopped nuts:
A cup of walnuts or pecans is the most popular variation. We always do this when it’s staying in the household, but skip it if you’re sharing—nut allergies are no joke. - Chocolate chips instead of nuts:
Replace half the nuts with ½ cup of chocolate chips if you want something sweeter. - Buttermilk option:
The original 1972 Betty Crocker recipe uses regular milk—and it works great. But you can use buttermilk (or a DIY sub) for a bit more lift and a softer crumb. - Spices or vanilla:
Some folks like ½ teaspoon of cinnamon or nutmeg, or a splash of vanilla extract (1 teaspoon). Personally, I don’t associate those flavors with banana bread—but if you do, go for it.
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👍 Tips to Make It Right Every Time
- Use ripe bananas
As bananas ripen, their starches convert to sugar and their flavor intensifies. The darker the peel, the better the bread. - Close is good enough
You need around 1 cup of mashed banana, which is about 2 large or 3 medium. Don’t stress the exact amount—this recipe is flexible. If you’re a little over, reduce the milk slightly. - Use aluminum-free baking powder
It costs the same, performs the same, but doesn’t leave the metallic aftertaste that bothers many people. - This version skips baking soda
Baking soda adds a sour note. Baking powder gives this bread a golden crust and a lighter texture. - Butter and flour the pan—or spray it
Butter and flour was the old-school method (and works great), but a good coat of PAM cooking spray is fine too. - Don’t try to “healthify” it
This recipe is already relatively low in oil. Cutting fat further will just make the bread dry and crumbly—not worth it.
🍌 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
Like most quick breads, banana bread stores well at room temperature for 2 to 3 days. Wrap it tightly in plastic wrap, then cover with foil to keep it airtight. The texture and flavor start to decline after the second day.
For longer storage, banana bread freezes well for up to 3 months.
Wrap individual portions tightly and store them in an airtight container or freezer bag.
💡 Tip: Slice before freezing if you want to grab one piece at a time.
❓ FAQs
The two most important factors are: don’t overbake and store it properly.
If you want it even moister, add an extra banana and reduce the milk by about the same amount.
👉 Do not cut back on the oil—it’s already a light recipe, and less fat = dry bread.
Yes! Just fold in ½ to 1 cup of chopped walnuts or pecans before baking.
It’s the same base recipe—just with added crunch. You can also swap in chocolate chips or do half-and-half.
Insert a toothpick into the center of the loaf. If it comes out clean or with just a crumb or two, it’s done.
Or, for more accuracy, check that the center reads 200° to 205°F with a thermometer.
A standard 8½ x 4½ x 2½ inch loaf pan or anything slightly larger will work well.
This recipe makes a full-size loaf with a nice rounded top. If you prefer thinner slices or smaller portions:•Divide the batter between two smaller pans•Reduce the baking time by 10–20 minutes
📏 Loaf pan sizes vary a lot, but you don’t need to overthink it—just don’t cram it into a mini pan and expect it to bake evenly.
📖The Recipe Card
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