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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! Always turns out and everyone loves it. I follow the recipe as is, but also add 1/2 teaspoon nutmeg just because I like it!
Best Banana Bread Recipe, next to my Grandma’s, of course!
I love that this recipe is easy to follow, but for some reason, my banana bread isn’t baking thoroughly during the 45-55 minutes.
I follow the recipe to a T so I’m not sure why I’m having to leave it in the oven for much longer than needed.
As of right now, I’ve had it in there for 1 hour and 15 minutes and the inside is still not baked all the way. The last two times that I made this, I just leave it in there until the inside is baked and my toothpick comes out clean, but the top of the bread always comes out hard because the top over-bakes. It’s still yummy and it still gets eaten LOL but is there any solution to this? I really want the top of the bread to be soft and fluffy like the inside.
Hi Jazmin. How are you checking for doneness? If you’re using a toothpick or a wooden chopstick and you’re pulling out what seems to be wet dough, you might be pulling out banana. Especially if you’re not mashing the bananas enough. Another reason would be your oven is heating properly or your elevation can affect the outcome. Also, keep in mind, during the cooling down process, the bread will continue to cook for a little and the bread should be really moist inside. Hope you give it a try again. I love this recipe and it’s the only one I use
Does a glass or metal loaf pan make a difference?
A very easy recipe to follow and so delicious! This morning I made 12 muffins with the batter and baked at 350° for about 20 minutes, they came out slightly crispy on the outside while still soft and warm on the inside. Love this recipe!
I was wondering if I could use the mini loaf pans? If so, how long would it need to bake at 350⁰F? I made a regular size loaf and it’s the best moistest banana bread recipe I’ve ever had!!! Thank you in advance!
I’m surprised I have reviewed yet. I’ve been using this recipe since the time it was written. i still refer to it when I’m shopping so I don’t forget anything. It’s always perfect but I frequently add to it or sub half the sugar for brown sugar sometimes Thank for for this simple recipe it’s absolutely perfect.
It’s in the oven, liked that I could melt butter in microwave and add bananas to butter, it mixed all well. Making for a Bridal shower brunch. Thank you L
Delicious with black walnuts too, I used coconut oil to enhance moisture.
The only banana bread I’ll ever need. I’ve made 2 loaves this week with my daughter. My kids and my husband love it. Thank you!!