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 3285 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 just baked this and it really is very good. Spent a lot of time pouring over the reviews to see if I should try this recipe, finally gave in, very happy I did!

    I took other people’s advice and did 1 teaspoon of cinnamon instead of 0.5 teaspoon.
    Also did 2 Tablespoons vanilla.
    Also did 4 bananas instead of 3.
    Threw in some semi-sweet chocolate chips I had in my pantry.
    Sprinkled chopped walnuts on top.
    I tried the thing that someone suggested about sprinkling sugar/cinnamon onto the pan before pouring in the mix, but I’m not sure if it really did anything for my loaf. I mixed brown sugar with cinnamon and just sprinkled it over the pan after greasing it.

    Had to bake it 60 minutes before the toothpick was coming out clean.

    LOVE this recipe though. Very very very happy with the way it turned out. Beautiful loaf with a moist and rich loaf. Tastes professional!

  2. 5 stars
    This recipe well and truly deserves the title of BEST banana bread! I have never tasted any other that even comes close to the perfection of this one. I live at 6300 ft elevation and had no issues at all as written. The resulting beautiful big, domed and well textured loaf melts in your mouth. I baked on convection mode for 60 minutes. Many thanks for this delicious recipe!

  3. 5 stars
    So moist and delicious. First time ever made with my 11 yr old daughter. Everyone loved it we added peanut ?

  4. 5 stars
    Made the first batch by the recipe. The second batch I added about a cup of maple pecan granola and 1/4 cup of milk. Turned out really good. Texture is a little chewy because of the granola.

  5. 5 stars
    This recipe reminds me of the banana nut bread my Nana used to make!! It is so delicious and perfect if u follow the recipe just as is. I added more vanilla bean paste and added chopped pecans and a sprinkle of nutmeg and allspice. It is amazing!!! Thank u for bringing back my childhood memories of my Nana’s delicious bread!! She made this bread until she was 103 years old. She died at 109. She was a true inspiration!!

  6. 5 stars
    Definitely a keeper. Mine took about 70minutes, the top was still quite wet after 60, so the bottom is a bit brown but I actually like it that way. I’ll know to do convection next time. I followed the recipe to a Tt except I added 1/4 cup dark chocolate chips, and slivered almonds on top… It was not too sweet and my 10yo kid devoured a couple slices for breakfast this morning, when sometimes she barely eats… Yum!