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 (½ 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
- ½ teaspoon salt
- ½ 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.
The best banana bread recipe I’ve made! It’s become our family favorite and been making it at least once a month since I found it 3 years ago! Hubby is a banana bread fanatic 😂. He likes banana chunks so, I mash one banana for flavor and moisture, and chop the other bananas.
Make this for my grandson all the time. He loves it as muffins.
This banana bread is delicious, I did make a couple tweaks, I split the sugar into 1/2 cup white sugar and 1/2 brown sugar, as well as adding some pecans. Definitely will be my go to banana bread reciepe.
This is the best banana bread. I usually make it as is but this time I added a splash of rum and some coconut. We'll see how it turns out
I followed direction to a T. It was literally better than my mother's (Sorry momma😇) Moist, hearty, just sweet enough . An absolute WINNER!
Perfectly sweet and moist!
I'm in my 60's and people tell me I'm a great cook but, I have NEVER made a good muffin. They always turn out tough and dry. While they are edible, they're never enjoyable. That all changed today!
I followed this recipe exactly, except for the sugar. I used 1/3 C coconut sugar, 1/4 C Krisda monk fruit sweetener blend. and 1T demerera sugar. I used organic cake and pastry flour, and added 1/3 C chopped walnuts, 1/3 C Lily's sugar-free chocolate chips and 1/3 C mixed jumbo raisins. I spooned the batter into a greased muffin tin, making 8 muffins. I baked them for about 20 minutes and they turned out perfect! They raised to about double in size, and the tops were cracked and crusty. Just as good as muffins you'd get at a good coffee house!
This is going to be the only recipe for muffins or quick bread I will ever use!
I love this recipe. My absolute go to for banana bread BUT. The loaf pan isn’t correct vehicle for baking
8x8. 9x9. Is better. Loaf pan impossible to get center done without overcooking or burning top
Oh and most importantly. Sprinkle lots of turbinado sugar on top
before baking. Gives it a nice crunchy top EASY SCHMEEZY
I made this and it was wonderful. I added sour cream, walnuts and chocolate chips! Came out amazing
I added two tablespoons of Nutella and a few chopped walnuts and cooked it additional 10 minutes- a winner
This is my favourite recipe hands-down! I used coconut sugar and only about half a cup as I don’t like my loaf super sweet. I also added chopped walnuts, and Craisins! Absolutely delicious! thank you so much Nichole for the amazing recipe!
I made this but did add my spin to it. I used a Mexican vanilla, brown sugar and 2-3 tablespoons of sour cream (for extra moisture). The family loved it. The brown sugar give it a richer flavor as does the vanilla and the sour cream makes it quite moist.
I have made this recipe 3 times and it is loved by all those who have tasted it. I have made it as written and when I serve it I use peanut butter instead of butter.
After I made this once, I couldn't find the recipe again so I made another that looked similar online. It wasn't as great and after a lot of searching and half a lifetime of eating banana bread THIS IS THE BEST RECIPE, and easiest, FOR REAL!😃 I always double and freeze the second loaf, it's just as good as when it comes out of the oven and one loaf is never enough. I add pecans to mine, but you could do walnuts, chocolate chips, raisins.....whatever you like! The base recipe is that good!!💯🤎💛