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.
Delicious!! Easy to make. I backed it in my cast iron skillet and it took 30 min.
What size skillet did you use?
I just finished baking with this recipe. Came out so well. Thank you!
Made this today, just added raisins, turned out soo Yummy!! Thank you will definitely be making this again!!
Yummy recipe. Thank You. I used this locally made maple cinnamon and topped my loaves with a sprinkle of brown sugar and cinnamon. The family loves it.
Delicious. I made it just as written. Use a convection oven to bake and it took 50 mins. I like the texture.
Nice and simple recipe, which is just what I was looking for. I used Lakanto (monkfruit/erythritol sweetener) instead of sugar because my Dad is diabetic and he liked it a lot. I also added pecans because he likes nuts. It was a big success. I will definitely make this again. Thanks!
Great recipe. Old fashioned taste of home.
I am baking this recipe as we speak just exactly like you posted. It is so very sad when people change your recipe and post it in the comments. I think that is very rude. If you changed it, change it and move on. It evidently didn’t suit your taste. It smells amazing baking and can’t wait to try it. Thank you for your time posting YOUR RECIPE?
I’m love walnuts and my grandkids love chocolate chips. That’s why I altered the recipe. The original is great as well. ????❤
Substituted 2 TBL Biscotti Butter for butter
Excellent recipe. Moist and delicious for 3 days!!!
I followed this recipe to a tee except I used Spleda and added walnuts and cranberries. I then topped it with brown sugar and cinnamon . It was awesome! I will definately use this again!
I have used this recipe about five times now. Always turns out great! Stays moist for days after baking 🙂