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.
Best Banana Bread Recipe
- 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
- 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.
I love this recipe it was delicious I just got done making it today. The cooking time is way off it is almost took my bread an hour and 15 minutes. I always cook with glass so that might have had something to do with it but I doubt it cause I make banana bread all the time
I have now made this recipe a handful of times, both in bread form and muffin form...it is without a doubt the easiest and best banana bread ever! The only small tweaks I make are adding an additional banana, and a pinch (~1/8 tsp) of green cardamom powder. My coworkers absolutely love banana bread days - and I love having a secret weapon in my arsenal for those days when all collectively need a mid-afternoon pick-me-up. 5 stars!
This is a great recipe. My son has food allergies so we had to sub the flour, egg and butter but it still turned out delicious. It took about an hour in a metal pan.
Substitutions used were “melt” in place of butter, JUST egg in place of egg, and King Arthur gluten free flour for wheat flour.
My one and only go-to recipe for banana bread. PERFECTION every time!!
Can the recipe be doubled? Thanks
Yes I doubled it and it came out just fine
I loved this recipe. I did a few things differently. I don’t think it needed that much sugar. So I added half of the sugar and tasted the batter. I added a little more sugar after that. Next I baked it for 45 minutes. I wish I baked it for less time. It would’ve been more moist. (Perhaps my oven is to blame.) Finally, I added walnuts. Awesome flavor. My family absolutely enjoyed it.
You don't state the type of loaf pan, I used metal and it took 1 hour and 5 minutes
I added a TBS of cocoa powder. So good.
I made this with whole wheat flower and coconut sugar just because that's what I had on hand. Baked it in a pie tin (Again, all I had haha) for 30 minutes and it came out perfect.
Whole stick of butter.. (I use Irish cream butter those really fat blocks, only used half) Imma have a heart attack but I’m here for it!! Sooooooo good. Won’t dare tell my husband who’s on a gym streak and eating healthy what’s in it. Anyways I added 1Tb of yogurt for that extra moist texture and did a apple crumble on top! Never making this again for my heart but damnit if I won’t crave this for the rest of my life.
Wow is all I have to say! I didn't feel like tracking down my usual recipe so I used this one. I usually don't do the review thing but after 20 years this is now my new go to banana bread recipe! I had 4 bananas and I should have used 2 Pioneer Woman loaf pans but my son was over the moon in love with the banana bread. Follow the recipe you will never need another recipe again! Thank you for this recipe.
This banana bread is amazing! But want to make it better?? Add chocolate chunks, walnuts, and after 35 mins, sprinkle some raw or brown sugar on top then stick it back in the oven. AMAZING.
Jenny W says
Love this recipe, but I make a few adjustments, I do half pure cane sugar and half dark brown sugar and it gives it a little extra color and richness, I also add 3 Tbsp. of milk which gives it a less dense texture. and finally, I ALWAYS add an extra 1/2 tsp. of vanilla to all of my baked goods.
The only change i made was brownig the butter, this recipe is perfect
Love that idea. Do you find you can taste the difference ?
Todd D. says
In your note on substitutions, you recommended not using almond extract in place of vanilla. I chose to use 80% vanilla and 20% almond extract and that turned out very well, the almond was not overwhelming.
Thanks for sharing . Both my husband and I loved this banana bread .
Charlotte Ramsey says
Absolutely! This is the best banana bread recipe out of the dozens of recipes I've used in the past. I followed the instructions for preparation and baking to the smallest details, except I needed to use Gluten free flour, and because I did, I thought I may have to force myself to eat it ( I don't like wasting food), instead I had to use restraint from eating the entire loaf in less than 36 hours. Thank you for sharing this amazing recipe!
Extremely easy recipe to follow for anyone to follow!
Fantastic recipe! I was looking to use mini tins to make these in bulk as gifts. Will the same temp and degree still apply?
Same temp, shorter baking time
Diane Healey says
This will now be the only banana bread will ever make again. Thank you!