This easy, old-fashioned banana bread comes from the 1972 Betty Crocker cookbook. Itās moist, reliable, and only needs 2ā3 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)
- š§” Why Youāll Love This Recipe
- šIngredients
- šØāš³Quick Overview: How to Make Banana Bread
- ā²ļø How Long to Bake Banana Bread
- š„£ Ingredient Options and Variations
- š Banana and Dessert Recipes
- ā¬ļø How to make this a "for two" friendly banana bread
- āļø How to Store Banana Bread
- ā FAQs
- šThe Recipe Card
Featured Comment by Barbara:
āāāāā
"I love this recipe. So easy to make and delicious to eat."
š§” Why Youāll Love This Recipe
- From the 1972 Betty Crocker cookbook ā an old-fashioned banana bread that many of us grew up on
- Uses 2ā3 ripe bananas and basic pantry staples ā nothing fancy required
- Easy and beginner-friendly ā no mixer needed, just stir and bake
- Moist every time ā whether you stick with the original milk or use buttermilk for more rise and a softer texture
- Add-ins are flexible ā keep it plain, or fold in walnuts, pecans, or chocolate chips
šIngredients
Youāll only need a few bananas and some pantry basics:
- 2ā3 overripe bananas ā the browner, the better for sweetness and flavor
- Vegetable oil ā for moisture (melted butter works too)
- Milk or buttermilk ā either works; buttermilk gives more rise and a softer texture
- Egg ā for binding and structure
- Pantry staples ā flour, sugar, baking powder, salt ā the essentials for quick bread
- Optional add-ins ā chopped walnuts, pecans, or chocolate chips
šØāš³Quick Overview: How to Make Banana Bread
1. Preheat and prepare the pan
Butter and flour a 9x5 loaf pan. Preheat the oven to 350Ā°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 speedājust until combined. Donāt overmix.
3. Bake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake at 350Ā°F for about 60 minutes, or until a toothpick comes out clean or the center reaches 200Ā°ā205Ā°F internally.
Cool in the pan briefly, then transfer to a wire rack.
š Scroll down for the printable recipe card and step-by-step photo instructionsāor keep reading for pro tips.
ā²ļø How Long to Bake Banana Bread
Banana bread takes about 1 hour in a standard 8Ā½ Ć 4Ā½ loaf pan.
Youāll know itās done when:
- A toothpick comes out clean from the center, or
- The middle reaches 200Ā°ā205Ā°F with a thermometer
š Pan size matters: Wider pans (like 9Ć5) may finish a little faster. Smaller or deeper pans are thicker, so theyāll need extra timeācheck early and bake until the center tests done.
š„£ Ingredient Options and Variations
- Nuts: Walnuts or pecans are the traditional choice. Use about Ā½ā1 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.
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š Tips to Make It Right Every Time
- Use ripe bananas ā the darker the peel, the sweeter the flavor.
- Measure flexibly ā aim for about 1 cup of mashed banana (2 large or 3 medium). A little more or less wonāt hurt.
- Choose your milk ā regular works fine; buttermilk gives more rise and a softer texture.
- Prep the pan well ā butter and flour, or a solid coat of nonstick spray.
- Check for doneness ā bake until a toothpick comes out clean or the center hits 200Ā°ā205Ā°F.
- Donāt overbake ā itāll dry out quickly if left too long.
š Banana and Dessert Recipes
Looking for more ways to use up bananas? Try one of these next:
Or check out other easy dessert favorites:
ā¬ļø 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 (8Ā½ x 4Ā½ x 2Ā½ 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 instructionsāthose do not adjust.
- Cooking time will decrease by 15-20 minutes, but check earlier than that several times and watch for the endpoints.
āļø How to Store Banana Bread
- Room temperature: Wrap tightly in plastic wrap and then foil. Keeps well for 2ā3 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.
š” Tip: Slice before freezing so you can grab one piece at a time.
ā FAQs
Donāt overbake, and wrap it well once cooled. For extra moisture, use buttermilk instead of milk and donāt 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 ā fold in Ā½ 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 ā it should come out clean or with just a crumb or two. For accuracy, the middle should read 200Ā°ā205Ā°F.
A standard 8Ā½ Ć 4Ā½ pan works best. A 9Ć5 pan bakes a little faster, while smaller or deeper pans take longer because theyāre thicker.
šThe Recipe Card
Old-Fashioned Betty Crocker Banana Bread (1972 Cookbook Version)
Video Slideshow
Ingredients
- 2-3 overripe bananas
- 2Ā½ cup all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder (aluminum-free recommended)
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- Ā¾ cup milk
- 1 egg
- 1 cup chopped walnuts or pecans - Optional
Step-by-Step Instructions
Preheat and prepare the pan
- Preheat the oven to 350Ā°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 2ā3 overripe bananas in a large mixing bowl. Add 2Ā½ cups of all-purpose flour, 1 cup of sugar, 4 teaspoons of baking powder, 1 teaspoon of salt, 3 tablespoons of vegetable oil, Ā¾ cup of milk, 1 egg, and 1 cup of chopped walnuts or pecans (optional).
- Mix by hand or beat on medium speed for 1ā2 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 200Ā° to 205Ā°F. Cool in the pan briefly, then transfer to a wire rack.
Recipe Notes
Recipe Notes
-
Banana amount:
Youāll need 2 large or 3 medium overripe bananasāabout 1 cup mashed. A little more is fine if you reduce the milk slightly. -
Pan size:
A standard loaf pan is 8Ā½ x 4Ā½ x 2Ā½ 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 15ā20 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 200Ā° to 205Ā°F. -
Storage:
Store at room temperature, tightly wrapped, for 2ā3 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.
Debra says
Hi Dr Dan!
I like this recipe over the muffin version so Iām going to make muffins instead of bread! And being the banana freak that I am Iāll probably ADD an extra banana.
Charlene says
Thanks for this recipe - been making it for years now and it truly is the best. My husband has a piece of banana nut bread most mornings!
Dan Mikesell AKA DrDan says
Thanks, Charlene
It is an oldie but goodie. But the post was way overdue for a facelift, so it flows better. I spent a day improving those things. But the recipe has not changed.
Dan
Charlene Wurtz says
Been making this ever since I saw the first post from Dr. Dan - it is the best ever! Hubby looks forward to his piece of bread and tea every morning!
Diana Mixell says
This is a delicious recipe. Thanks š
Joyce says
This is the best recipe I've made yet and I use pecans instead of walnuts
AMANDA THOMAS says
My entire family loves this recipe!
Joyce says
I have also made it in Emeril Lagasse's airfryer oven and you only use one more eggs and use 1 and no milk set the temperature of the air fryer on 320 for 30 minute then check it every few minutes for the next 20 minutes to be done and it turns out perfect every time wait 20 minutes before removing it from the pan can I use bread pan
Barbara Smith says
I love this recipe. So easy to make and delicious to eat.
Carol says
I found this recipe yesterday and made the Banana Nut Bread. My husband says it's the best he's ever had and told me he wanted me to make sure I kept this recipe! My bananas were not even overripe and I used 3 medium ones. Super taste. Even better this morning! (Yes, it was my breakfast!) This will be my go-to Banana Nut Bread from this day forward. Thank you.
Gutty Wiesner says
I love it and easy thank you
Alicia Bland says
This was very good! Will be adding it to the mix for leftover bananas. Thanks for sharing great recipes on your blog-I love reading it and the pictures are a bonus too!
DrDan says
Hi Alicia,
I love the old recipes like this.
Thanks for the note.
Dan
Cindy Griffin says
what to do when don't have baking powder,or soda.
DrDan says
Not much. They are required for this recipe. Sorry.
Dan
Rachel says
Hi, have you seen the banana bread recipe on Simply Recipes? I love it. Never fails. Less sugar and one egg. So economical as well.
Judy Uhl says
Hi Dr. Dan, I'm going to try this wonderful Banana bread recipe this week! Looks great. Does your Betty Crocker cookbook have a ISBN number ? There's so many editions out there. Thanks
DrDan says
Hi Judy,
The cookbook is so old, no ISBN. It is Betty Crocker Cookbook (1969) 12th Printing 1972 Red Pie Cover Sears Holiday Ed. They generally run about $40-45 on eBay. That is down from a few years ago when one of my daughters (known for being thrifty) paid $75. When I decided I needed a new one last summer, I lucked into an excellent copy for $25. Now it was originally published in 1969 and had multiple printings. I would think they are all the same (but don't really know that), but the 1972 Sears edition had an extra of holiday cooking at the front. Nothing great in that. But my wife was working at Sears in high school in 1972 and bought hers for $5 and learned to cook from it. So I had to get the 1972 Sears edition.
Liza Santos says
I just made this great banana nut bread and I was disappointed that mine didn't turn out the beautiful golden brown. I did just as the recipe call for.. I went wrong somewhere. I won't give up.. I'm waiting for over rip bananas. It was good though
Pat says
Made this today. A bit disappointing bectause of too much baking powder which I can strongly taste. Basically I think it's a good recipe but will cut the baking powder by 50%.
DrDan says
Hi Pat,
I did "push" baking powder some since I like a large rise. The original recipe was 3 teaspoons I believe. Be sure to use aluminum free baking powder. The aluminum gives a taste I hate. Most baking powder does have aluminum. With the aluminum free baking powder I can't taste anything from it.
Dan
Lynn says
Here is original recipe from my book I got in 1974(1972 edition) 1 1/4 cup sugar,1/2 cup butter softened, 2 eggs,3-4 med. overripe bananas mashed,1/2 cup buttermilk(I use reg. milk),1tsp.real vanilla extract,2 1/2 cups Gold Medal all purpose flour(don't have to use name brand),1tsp.baking soda,1tsp.salt,1 cup chopped nuts(whatever is your preference such as pecans,or walnuts-which is most commonly used,or get creative maybe pine nuts). Preheat oven to 350 degrees,butter loaf pan then flour,mix sugar and butter well,and eggs mix,add bananas,milk,vanilla,mix well again,add flour,baking soda and salt,mix well again then add nuts(you do not have to use nuts if you don't want or have them or cannot eat them)Pour into loaf pan bake for approx. 40-45 mins. or until toothpick inserted in middle comes out clean. I mix everything in stone ware baking dish or bowl and actually just bake it in same dish,stoneware is nonstick so you don't need to buuter and flour it. Just dump everything together mix well and bake in same dish less clean up! Just be sure to cream butter and sugar well first and then add everything else. YUMMY !!!! Best and easiest Banana Bread ever
Pat says
I have been looking for this old recipe for over a year! I no longer have the cookbook, but I recognize the picture of it. This bread is the best!
Margaret Ann Cooper says
I need to know if the small t's mean teaspoons and the T tablespoon? I think it does, but not sure. I am also totally confused and can figure out the baking soda/powder. I want to make it right. Right? LOL. Thanks,
DrDan says
You have it right. It is kind of the old way. t=teaspoon T=tablespoon I have it covered in FAQ and I now spell them out but the older posts like this still have them.
This is baking powder. Baking powder has some baking soda in it but also another ingredient to give longer rise. Do not exchange them.
Hope that helps
DrDan
Sophia says
Very delicious bread. I am making a third time today and have decided to add nuts, vanilla and a little spice to it.
GregorC says
Perfectly moist banana bread. Used 3 reg bananas, could do even 4 if desired! Will try toasted pecans with next. TY for sharing.