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.
Oh my goodness, this Banana Bread was nothing short of magical. I got a nice cruncy crust on mine with a moist, delicate center. Nlot only is the flavor phenomenal, but it was super quick and easy to put togwther.
This is a keeper!
I love this recipe
This is a great recipe for beginners. I’m very pleased for my first try.
I finally did it! The only adjustment I would note is that I baked my bread in a glass pyrex dish and 25-30 minutes would be appropriate.
The flavor is on point! I need some help however. I’ve made it twice now, to the letter, and yet the outside gets dry and chewy while the very center is like a cylinder running through of goopy batter. I know my oven isn’t the greatest, and I keep an eye on whatever’s in there. What do I need to tweak to stop this from happening? Time? Temp? Should I cover it with aluminum foil? I’d appreciate any advice!
Hi! Sorry that’s happening. It could be a couple of things. If you know that your oven temp might be off, that is probably it. It sounds like you may need to tent the bread with foil, and cook for longer. You could also try lowering the oven temp by about 20 degrees and see if that helps. Otherwise, you may have slight measurement difference, or be over mixing. Be sure not to over mix the batter! Another idea is to try 2 1/2 bananas instead of three. Hope that helps 🙂
Thank you for your advice! I’m going to tent it, drop the temp by 20⁰ and lower the rack. Making it right now actually so it’s ready for some afternoon tea 🙂
i made this recipe today and suiting have same problem with centre of loaf not baking properly.
I left mine in oven for extra 10 minutes and it’s perfect ?. I’ll definitely try it again!
Good luck and hope extra time helps you next time.
(I also take tin foil and place around top of loaf pan so edges don’t get too crispy)
Very easy and very good! Tasty, but not overly sweet. I followed the recipe exactly with the exception of making muffins instead of a loaf. It made 12 good-size muffins! Baking time I adjusted (15-17 minutes for my oven at 350). Will definitely make this again and probably add chopped walnuts or chocolate chips next time!
Excellent banana bread!
Love it! Moist & yet a golden brown top. Thanks for a great recipe!
Round of applause for a banana bread recipe that requires two measuring cups total and no mixer! So easy to put together and quite tasty!
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I used half of the recommended sugar, and only had two bananas on hand so I added a grated carrot for more bulk. The loaf turned out absolutely delicious! I really like how dense it is while still retaining the moisture.