Best Banana Bread Recipe is so easy to make and super soft and moist! The very best way to use up overripe bananas this bread is tender and packed full of flavor!
Since I have already shared with you my family’s favorite Chocolate Chip Banana Bread it was time to give you my very best classic recipe as well! If you love all things banana, then make up these Banana Nut Muffins too, one bowl, so easy, so GOOD!
What Is The Best Banana Bread Recipe?
To make the very best banana bread that comes out super moist, it is important to start out with those ugly, overripe bananas! In the picture below you can see the bananas that I used for this recipe post. These bananas are just ripe enough to work with. They need to be a dark yellow with lots of browning. You can use bananas that are even darker than this! The riper the bananas, the more moist your bread will be and the more banana flavor it will have!
How Do You Keep Banana Bread Moist?
The best way to keep banana bread moist for days is to wrap it tightly! Once your bread is baked and cooled, I recommend wrapping tightly in plastic wrap. Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid. Stored this way on the counter, your bread will last up to 3 days. If you’d like, you can store it wrapped in the refrigerator for up to 6 days.
How to Make Banana Bread:
This recipe makes one loaf of banana bread. The first step is to preheat your oven and prepare a loaf pan with non-stick cooking spray or grease with butter.
- Next, take a large bowl as seen below and whisk together your dry ingredients. This will include the flour, sugar, baking soda, salt, and cinnamon.
- In a separate bowl melt your butter in the microwave, then add in the bananas and mash until mostly smooth.
- Add your eggs and vanilla to your mashed banana mixer and use your fork to combine everything really well, until you no longer see any streaks of eggs.
- Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined. Don’t overmix.
- Now, you are ready to pour your batter into your prepared pan and bake!
**NOTE: You can also mash your bananas with the melted butter in your stand mixer if preferred.
Can you Freeze Banana Bread?
Yes! If you’d like to freeze this then allow it to cool completely at room temperature on a plate or wire rack once it comes out of the oven. Once cool, wrap the bread in plastic wrap, then wrap in foil. Freeze the bread for up to 2 months for best results.
To thaw the bread, remove from the freezer and allow it to come to room temperature, covered on the counter. This will take about 24 hours.
Enjoy!
~Nichole
Best Banana Bread Recipe
Ingredients
- 1 Stick (1/2 Cup) Butter
- 3 Large Ripe Bananas
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.
- Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
- Add the bananas to the same bowl and mash with a fork.
- Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
- In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
- Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.
Thank you for this wonderful recipe Nicole! We absolutely love it and it is now my new go to banana bread recipe. I used 3/4 cup sugar instead of 1 as we like it less sweet and it turned out lovely. Thanks again!
I have made this banana bread soooooo many times and it’s loved by everyone. My 9 year old son said to me this morning, “for your birthday, I’m going to buy you more loaf tins so you can make more and more banana bread!”. Haha! It always takes way longer to cook (well over an hour) but it’s always delicious. I love that I can put browning bananas in the fridge for a few days if I’m not quite ready to make it – the outside of the bananas look kind of gross but it still works perfectly. Bananas never go to waste in this house – best recipe ever! Thanks from New Zealand 🙂
I made it and love it. Thank u.
Paula
My 11 yr old Granddaughter made this and it turned out wonderfully and tasty. Thanks for the easy delicious recipe.
This is my 3rd batch. LOVED by all. Thank you for the recipie
I’ve tried many banana bread recipes and this one is the tastiest. However, it takes much longer in my oven than the time stated in the recipe, closer to an hour to an hour and 10 minutes. Still delicious and a family favorite. Thank you for sharing!
Absolutely the best banana bread!
Have made this banana bread a few times now, comes out perfect every time. My kids love it plain, with added chocolate chips or nuts. Have also added shredded coconut to it and is delicious. Thanks for the recipe
I’ve made it for my mom twice now and it always disappears in one day. She loves it. I do add a cup of chopped walnuts. It truly is the best banana bread recipe.
Thank you, was very easy and delicious!
Very easy and texture/ taste is wonderful. I did decrease sugar a tad (3/4 instead of 1 cup) because my bananas were so sweet and my family is not used to eating sweetened food. It was terrific, maybe a bit too sweet still, but heck- it’s banana bread and is suppose to be sweet! I added walnuts too. So good.
The banana bread is beautiful. Also tastes wonderful!!
I tried your recipe as instructed and it came out perfect. I made it for a small group party . And everyone loved it, many preferred it Over eating the cake that was served at the party.
Thank you Nichole for sharing your recipe with us. I am making another one because it was popularly requested.
Thank you for sharing such an easy & great tasting recipe the kids enjoy very much! 🙏
This recipe is perfect. I love the balance of the flavors and I made it as directed into muffins and everyone loved it. Also was thinking of trying to adapt this recipe to make into zucchini bread or muffins. As the creator of this recipe do you have any suggestions as to how much shredded zucchini?