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!

banana bread sliced

 

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.

ripe bananas

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.

how to make banana bread

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.

loaf of banana bread

Enjoy!

~Nichole

4.99 from 3243 votes

Best Banana Bread Recipe

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!
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
Servings 1 Loaf

Ingredients 

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

NOTE ON SUBSTITUTIONS:  I've had a couple of questions about substituting the vanilla extract in this recipe.  As always the recipe is best as written!  I don't recommend using almond extract, because the flavors just don't seem to pair well and the almond overtakes the banana.  You CAN add banana extract if you'd like, but, keep in mind it will have more of an artificial banana flavor.
NOTES ON STORING THIS BREAD:  To keep your bread moist, allow it to cool completely then wrap in a layer of plastic wrap and then store in a freezer size zip-top bag, or a large plastic container with a tight fitting lid.  It will last on the counter for up to 3 days, or in the refrigerator for up to 6 days.  Alternately, you can wrap and freeze for up to 2 months.  
NOTE ON LOAF PAN:  For this recipe you will use a standard size about 9x5 inch loaf pan for one loaf of bread.  Alternately, you can use a standard sized muffin tin and bake for around 25-30 minutes.
NOTE ON ADDITIONS:  You can add 1 Cup of chopped nuts or chocolate chips to the batter before baking if desired.

Nutrition

Serving: 1Slice, Calories: 168kcal, Carbohydrates: 40g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 270mg, Potassium: 157mg, Fiber: 2g, Sugar: 21g, Vitamin A: 300IU, Vitamin C: 3.3mg, Calcium: 10mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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1,695 Comments

  1. 5 stars
    I love this recipe! I couldn’t find this link over the weekend and had to use another recipe and it definitely was not the same as this. I am printing this out in case I misplace the link again…

  2. 5 stars
    This is the best recipe for banana bread…. I have been in search of a great recipe and now I found it…. Thank you!

  3. 5 stars
    My roommates and I love this recipe! We can never seem to eat any of our bananas, so we are forced to make this almost every other week – but we aren’t complaining! We like to add nutmeg and clove too.

  4. 5 stars
    this is the best banana bread, like ever. i used half a cup of the flour suggested and a quarter of the sugar. none of the butter and a whole teaspoon of ginger (which wasn’t in the original recipe). Also I used baking soda instead of baking powder coz I’d run out, but seriously. This recipe is the best.

    1. 5 stars
      First time i made it .. It did seem very heavy. I questioned. If i did something wrong with bananas i really mashed them. Also it did not seem to rise the way ot should any suggestions

      1. 5 stars
        If you turn the bananas ? into a purée it affects the texture. Leave them a little chunky next time and the air space between the chucks will make the bread lighter.

  5. I’m a diabetic, I’m wondering if I could lower the sugar instead of 1 cup to quarter of a cup. Would it ruin the flavor and texture of the bread

    1. Hi! Sorry, without testing it myself I can’t give an accurate answer on that. If you try it, let us know 🙂

    2. I will tell you that if you replace the sugar for Xylitol it doesn’t affect the recipe in the least. I also replace sugar for a date paste to make it sugar free for my FIL.

      1. Thank you for the revision! I made this both ways today and they turned out identically . 🙂

  6. 5 stars
    My first time making this recipe. My son wanted banana bread made so we tried and the outcome was awesome. Very moist bread to be exact.