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



4.99 from 3211 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



  • 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.



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.


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. 5 stars
    I have experimented with so many banana bread recipes and this recipe is by far the most simple and best tasting!! Great recipe. I love that I didn’t have to lug out my mixers or beaters. What an easy recipe my whole family loves!! Thank you

  2. 5 stars
    This my favorite recipe
    I added Carmel morsels on the top it’s also great with walnuts
    This is a recipe that you can’t mess up

  3. 5 stars
    Our mom found this recipe for my brother and I to do. It is really fun and easy to make! It tastes great!??

  4. 5 stars
    This is the best banana bread my family has ever eaten. I have made various different recipes of banana breads over the years, I’ve added extra layers of cinnamon and sugar and the all sorts of crazy things but not have been as delicious as this. with a stick of butter in it, it doesn’t even need extra butter on it because it’s already buttery. When other comments mentioned crispy I did not understand but the edges are so amazing. The inside is moist. It’s sweet and banana-y. This is my new go-to banana bread recipe for life.

  5. 5 stars
    I have made this banana bread so many times i just can’t stop. I love it so much. I add whole wheat flour instead of all purpose flour and it is same as delicious. Love it thanks for aharing

  6. 5 stars
    Delicious and easy. Adding nuts makes this one perfect. I may be able to memorize this one, because I plan to make this my go-to recipe. Thanks!

  7. 5 stars
    What is better than using up over-ripe bananas during a snow storm to make this delicious banana bread? Not a thing. My kids loved it and it was delicious with a mid-morning cup of coffee. My son enjoys it with some cream cheese spread on it. I imagine it could only taste better with chopped pecans or walnuts, chocolate chunks. My kids are purists, so that will have to wait until I have another group of very ripe fruit so I can try that variation.

    1. Ok I gotta know where are u from? We had a snow storm too and we also made this banana bread! Lol we’re from Connecticut 🙂

  8. Totally delicious. I bought close-out bananas at the grocery to make Banana Bread. I looked at a lot of recipes and yours sounded best. I made two loaves, one plain with pecans and the other with Christmas candied fruit and pecans. I love fruitcake (YES, true !!) and thought maybe the richness of this Banana Bread would be a good place to add the candied fruit and pecans. Just out of the oven and I’m on my second piece. thanks for the recipe.

  9. 5 stars
    Used 4 smaller bananas instead of 3 large and used 1/2 cup of sugar. Took 70 minutes for a toothpick to come out clean, but Definitely worth the wait! Absolutely DELICIOUS!! My new Banana bread recipe!