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Best Banana Bread Recipe

This is simply the best banana bread recipe; we keep coming back to it. This easy banana bread boasts supreme moistness and big banana flavor without distractions.

banana bread loaf on a plate
This banana bread recipe uses 6 whole bananas, for intense banana flavor.

The Best Banana Bread Recipe is Simply Classic

If you’re a banana bread fan, this recipe for our all time Best Banana Bread is 200% for you. We didn’t fool around with this classic, extra moist banana bread recipe because why mess with a great thing?

There’s a time for experimenting with banana bread variations — hello, One-Bowl Healthy Banana Bread, which is crazy delicious without any refined sugar or dairy. There are [obviously] moments when chocolate is called for, as in Banana Ricotta Chocolate Bread.

However, when we’re craving pure banana bread where nothing but bananas shine, front and center, we always come back to our Best Banana Bread Recipe.

This easy banana bread recipe is loaded with pure banana flavor and as tender as it gets. Time to let those super-ripe bananas do their magic.

watch this recipe in action:

best banana bread, moist banana bread, easy banana bread, banana bread recipe
We keep things purely banana-focused with this bread, but feel free to add cinnamon or nutmet.

Key Ingredients for Moist banana bread

  • Six medium-sized, overly ripe bananas – the more brown spots, the better. And yes, it says 6 bananas…not a typo.
  • 2 fresh large eggs – let them sit out long enough to reach room temp.
  • Real butter, softened to moderate room temp. Don’t let the butter get so soft that it’s close to melty, though.
  • Pure vanilla extract, as it’s a great assist to the bananas.
  • A mixture of white and brown sugar. The white sugar keeps texture light, while brown sugar complements the ripe bananas.
best banana bread, moist banana bread, easy banana bread, banana bread recipe
To ensure the correct measurement of dry/wet ingredients, use the scoop and level method of measuring.

Pro Tips for your best, easy banana bread

  • Use a lighter colored nonstick 9×5 loaf pan, if possible. The lighter color prevents edges from getting overly browned too quickly, and nonstick surfaces ensures that this moist banana bread will remove easily.
  • Use a stand mixer (or electric hand mixer) to cream together the softened butter with the white/brown sugars. This part is not to be rushed; take the minutes necessary for butter/sugar mixture to achieve a fluffy and light consistency.
  • When folding together the dry and wet ingredients, take care not to over-mix. Fold just until no dry flour streaks remain. Always keep in mind that over-mixing results in a coarser/dry texture, which we want to avoid.
  • Once toothpick inserted into the center of your banana bread comes out almost clean with a few tender crumbs attached, the loaf is done. Don’t wait until toothpick is 100% clean, or you’ll risk over-baking.
  • Allow your banana bread loaf to cool to room temp, or at least lukewarm before loosening from pan. Quick breads have a solid reputation of becoming more tender/moist the next morning.
best banana bread, moist banana bread, easy banana bread, banana bread recipe
Once a toothpick inserted into center of bread comes out with a few tender crumbs, your banana bread is done.

Yes, You Can Make Banana bread Ahead of Time

If you’re anything like me, you appreciate baked goods that can be frozen and taken out to serve when needed. This moist banana bread can be frozen as a whole baked loaf or in slices. Just be sure that the bread has cooled to room temp before wrapping airtight and freezing.

Just thaw at moderate room temp prior to serving. I usually take it out the night before I want to serve it. If you’d like to serve thawed banana bread warm, slice the bread and warm it up in oven or toaster for a few minutes just until warmed through.

banana bread sliced on a plate
This banana bread is always a hit when shared with family and friends.

Banana Bread Recipe
Commonly Asked Questions

What causes banana bread not to rise?

Be sure to use super fresh baking soda, as this is the most important aspect to a good rise in banana bread. It’s highly recommended to switch out your baking soda every 3 months.

What if my banana bread is too dense?

It’s really important to measure dry/wet ingredients accurately. Aside from using a food scale, the scoop and level method is your best friend when it comes to baking.

Does banana bread need to be refrigerated?

As long as your kitchen is at moderate room temperature, banana bread is best kept wrapped airtight on the counter for a couple of days. It does not need to be chilled, unless you’re planning to keep it longer than that.

Can I freeze banana bread?

This banana bread recipe is ideal for freezing. Simply wrap it airtight and freeze 1-2 months. Let it come to room temperature the night before you want to serve it.

Can I use frozen bananas for this banana bread recipe?

Absolutely. Be sure to defrost bananas and drain all excess moisture from them prior to using in the recipe.

How can I tell when my banana bread is done?

We always use this method: insert toothpick into the thickest center of banana bread to check for doneness. Once toothpick comes out with just a few tender crumbs attached, it’s done.

More to Bake and Eat


best healthy banana bread recipe

Best Banana Bread Recipe

4.83 from 34 ratings
This is simply the best banana bread recipe; we keep coming back to it. This easy banana bread is moist and offers huge banana flavor without distractions.
Prep Time: 15 mins
Cook Time: 1 hr
Servings: 10

Ingredients  

  • ½ cup butter, softened to room temp but not at all melty
  • ½ cup light brown sugar, tightly packed
  • ¼ cup granulated, white sugar*
  • 2 eggs, large, room temp
  • 6 bananas, medium-sized, overly ripe, mashed
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 ½ tsp baking soda
  • ¼ tsp table salt

Instructions

  • Preheat oven to 350F, with rack on lower middle position. Grease a nonstick 9×5 loaf pan (light colored pan, if possible.) Set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and both sugars on medium-high speed until light and fluffy, scraping down sides and paddle as needed (2-3min.) Add eggs and beat on medium-low speed just until combined. Add mashed bananas and vanilla extract; continue beating just until mixture is incorporated. Remove bowl from stand mixer and set aside.
  • In a separate bowl, stir together flour, baking soda, and salt until combined. Add flour mixture to bowl with banana mixture.
  • Use a rubber spatula to fold dry and wet ingredients together just until no flour streaks remain, scraping down sides as needed. Do not over-mix, as doing so causes a drier/tougher texture.
  • Scrape batter fully into greased loaf pan, gently evening out batter to the edges and corners of pan. Bake 1 hour, or until toothpick inserted in center of loaf comes out with a few tender crumbs attached. Do not wait until toothpick is completely clean, or your loaf may become over-baked.
  • Let finished loaf cool in pan at room temp overnight or at least until lukewarm. Gently loosen bread from edges of pan with thin knife, turn it out onto a cutting board, and slice to serve.

Notes

*This recipe is purely banana-focused, so we kept it simple. If you’d like to amp up the flavors with some spices, feel free to add 1 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients. 
*Our banana bread isn’t overly sweet, as it relies on overripe bananas to provide some of the sugar content. If you prefer a sweeter bread, use 1/2 cup granulated sugar. 
*If you enjoyed this bread, come back and give it a rating ♡

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 254mg | Potassium: 284mg | Fiber: 4g | Sugar: 25g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Method: Oven

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Recipe Rating




58 comments

    • Connie
    • 5 stars

    Omg the BEST recipe I’ve tried!! I made this for some coworkers and they loved it and wanted the recipe!

      • Amy Dong

      YAY, that’s awesome!

    • Beatriz Caetano
    • 5 stars

    SO GOOD! Everyone in my family loved this recipe! It was super moist and it ended super fast! Even my mum who doesn’t usually eat cakes loved it! Only one small detail: I baked it for 40 min and not 1 hour as it says in the recipe.

      • Amy Dong

      That’s awesome, Beatriz!

    • Cindy

    Would love to know the volume of six bananas, as they vary in size so much!!! Please can you measure what you normally use and let us know. Thanks!!!!

    • Nat
    • 5 stars

    This banana bread was yummy! I liked that this recipe called for 6 bananas–even if I had to go to my freezer reserves because I only had 4 ripe bananas on hand. I could have lowered the amount of sugar because as you said, 6 bananas are so sweet, but it tastes decadent as is! The way my loaf came out reminded me of bread pudding, with a moist and less cakey consistency, which may be due to my use of two frozen bananas, melted in microwave (using the syrup that came out after microwaving). I will make again when I have plenty of bananas!

      • chewoutloud

      That’s awesome, Nat! Thanks for the great review 🙂

    • Jo Ann

    I have made this recipe several times and everyone agrees it’s the best. Even my Mom, who is an excellent cook asks me to make it for her and my Dad. I was a bit skeptical about using 6 bananas, but it’s well worth it, just need 12 overripe bananas each time as I make a double batch!! Thank you!!

      • chewoutloud

      SO happy to hear you all love this bread, Jo Ann! 🙂

    • Beth
    • 5 stars

    This is the best banana bread. It is moist and loaded with pure banana flavor.

      • chewoutloud

      Oh, thank you, Beth! 🙂

    • Misty Underwood

    In it too win it all

    • Katia
    • 5 stars

    Absolutely delicious!!! I added some cinnamon as you recommended too and I love it!!! Thanks so much!!! I’ll now make this 6 banana bread on a weekly basis!

      • chewoutloud

      Yay, Katia! 🙂

    • Jenny
    • 5 stars

    Delicious! I had an extra banana so I added it in and it still worked great. Just needed a little more time in the oven. Definitely going to come back to this one.

      • chewoutloud

      Can never have too many bananas 🙂

    • Tobee Goodro
    • 5 stars

    I love this banana bread & I usually don’t even eat it ( I don’t like bananas ) I made it because we had some bananas that were looking pretty sad so I started looking at recipes and found this one. Sooo happy I did! Added dark chocolate chips to it because my husband likes those in sweet breads. Next time I will add some cinnamon too. EXCELLENT is an understatement! Thank you for a phenomenal recipe…

      • chewoutloud

      Yay, Tobee!! Super happy to hear you loved this 🙂

    • Samantha
    • 5 stars

    I love baking and this banana bread is amazing my favorite so far….lol and if you like a good crunch taste good with walnuts. xoxo to the recipe

    • Lila

    The best banana bread that i have ever made!!! Thank you so much for this recipe!!!

      • chewoutloud

      So happy you guys liked this! 🙂

    • Judy
    • 5 stars

    This was so yummy! I’ve made the recipe three times so far and it is by far the best banana bread recipe. I left out the white sugar and it was plenty sweet. Thank you!

      • chewoutloud

      Aww, that makes me super happy, Judy! 🙂 🙂

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