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’ve been using this banana bread recipe for a few years now and it never fails me! So moist, perfectly flavored, and allows for good substitutions as well. I use this recipe in my four mini loaf pan and sometimes coat the pan with butter and sprinkled sugar. I also usually add chocolate chips to the mix and if I’m short on bananas I add apple sauce.

  2. 5 stars
    I had been searching through all sorts of banana bread recipes on the internet and came across this one few months ago. I think I have made this recipe more than 5 times now and each time, the bread turns out perfectly moist and delicious! My family absolutely enjoys it. I add about a cup of chocolate chips and 1 tsp of baking powder as well. Then I bake it for about 1 hour and 5 minutes in a glass loaf dish and it comes out amazing. Thank you Nichole for the perfect recipe!

  3. 5 stars
    Super delicious and light! I only used 3/4 of a ciup of sugar (cuz we ran out) but it was still a delightful sweetness! Also ended up baking for 35-ish minutes in a loaf pan, it was done by then!

  4. 5 stars
    The only different thing I did; I used 1 cup of Almond Flour and 1 cup of all purpose flour. I Put 1/2 cup of white sugar only coz I find it too sweet if I put a whole cup. So moist and soooo… good!

  5. 5 stars
    Amazing recipe, worked on my first try, moist, taste delicious! I am very happy with the results. Highly recommend this recipe, I also like how there was not a lot of sugar, in most recipes that I find there is at least two cups of sugar and I think that this is just the perfect amount.

  6. 5 stars
    My 12 year old son made this recipe and we loved it! He gives it 5 stars and says it’s one of the best he’s ever had! Thanks for the great recipe!

  7. 5 stars
    I just made this and love it! Easy recipe. I substituted 1 cup of Equal for the sugar and cut 700+ calories from the recipe……even better!!

  8. 5 stars
    Finally! This is the best and easiest banana bread recipe. Takes no time to put together. It tastes exactly as banana bread should and is moist with a chewy crust. I used a square 8×8 pan instead of a loaf pan. It baked for the same amount of time. This will be my go-to recipe from now on.

  9. Yay! Just found you! I am looking for a solution to my own recipe’s failure to come out like it used to. The recipe is similar to yours, but the texture is wrong, It didn’t rise much above the batter line, is heavy in feel and has large air holes in a finely textured, but meaty loaf.
    After reading your reply to Adelaine, I probably did beat it too much.
    I’ll try your recipe, Nicole as soon as I get more bananas.

  10. 5 stars
    I did try with almond extract (I love almonds) and added slivered almonds on top, it was great. I also added an additional egg and 2 tablespoons butter. It was very moist and tasty.

    D