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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

    • Andrea
    • 3 stars

    I tried this recipe last night, one of the many that I have tried during these crazy times. I was so excited because, SIX BANANAS?! But I ended up underwhelmed. The creamed butter and sugar did not mix very well with the mashed banana for me. I am an avid baker and have never had this happen with any other banana bread recipe. The breads flavor is fairly bland as well. I will try this recipe one more time when I have 6 more bananas available!

      • chewoutloud

      So sorry, Andrea. Thanks for trying the bread; I’m rooting for 6 more super ripe bananas for you! 🙂

    • Janice

    Hi, I was wondering what the volume of mashed banana is that you used for this recipe because the bananas I bought aren’t exactly medium 😉

    Thanks!

      • chewoutloud

      Hi, Janice! If your bananas are small, add an extra 1/2-1 banana. If they’re large, just use 5 of them. I wish I could be more “scientific” about it, but you’ll find this banana bread to be very forgiving 🙂 Enjoy!

    • Sarah
    • 5 stars

    I made this for Mother’s Day. First time making it (I dont have a loaf pan). I made it in a glass cassarole dish. It was AMAZING!!! LIKE SERIOUSLY!!! I pinned iy and I can not wait for my next bunch of bananas go dark, so I can make another dish of them.

      • chewoutloud

      So so happy you all loved this bread, Sarah! 🙂 🙂

    • Patty

    If I added walnuts would it be as moist?

      • chewoutloud

      You can definitely add some walnuts for texture and crunch! It shouldn’t affect the tenderness of your bread 🙂

    • Elvira

    Excellent recipe. I’m so glad I picked this recipe over so many I found however the proof is that my husband said when I asked him what he thinks of my banana bread fall he said was it’s awesome as he ate it.

      • chewoutloud

      That’s super awesome, Elvira 🙂 Thanks for letting us know you guys loved it 🙂

    • Elena
    • 5 stars

    very easy and very delicious, thanks for this recipe!

      • chewoutloud

      So happy this bread turned out well for you, Elena 🙂

    • Kay
    • 5 stars

    My second time using this recipe today and it makes a lovely bread, very delish. thank yo so much for sharing.

      • chewoutloud

      Kay, I’m so happy you’ve been enjoying this bread! 🙂

    • Brandi
    • 5 stars

    I’ve made this twice and it’s amazing! I add chocolate chips and walnuts. Thank you so much for this recipe, I was wondering if I could turn it into muffins and what modifications I would need to make to do that?
    Thanks again!

      • chewoutloud

      So glad you love it, Brandi! For muffins, use nonstick regular sized muffin pan or liners. Fill them about three-fourths full with batter. Bake 350F for 15-20 minutes; once toothpick inserted in centers come out with a few tender crumbs attached, they’re done 🙂

        • Brandi Loveless

        Thanks!

    • Brooke

    I’ve attempted plenty of banana bread and this was by far the best!!!! So moist and delicious! Family favourite!

      • chewoutloud

      Super happy to hear that, Brooke! Yay! 🙂

    • Lathiya
    • 5 stars

    I can say this is the best banana bread just from the picture. I will be trying next time when I have overripe bananas.

    • Emily
    • 5 stars

    This banana bread really is perfection! Simple to make with ingredients I always have on hand – love it!

      • chewoutloud

      Yay! So happy you loved this, Emily 🙂

    • Jacque Hastert
    • 5 stars

    This is the perfect use for my overripe bananas on my counter! I love trying new recipes for classic recipes just like this.

    • Ramona
    • 5 stars

    Thank you so much for sharing this recipe – my office colleagues really wanted a banana bread the other day and this will be a nice surprise for them tomorrow.

    • Alexis
    • 5 stars

    We have some overripe bananas in our house today, I’m going to try this recipe. Looks amazing!

    • Amanda
    • 5 stars

    What a great recipe! It’s full of tons of banana flavor, and it couldn’t be more simple to make.

      • chewoutloud

      So glad you liked this bread!!

    • Mikayla
    • 5 stars

    I actually don’t like bananas but my son and husband LOVE them. I made this for them and it got a rave review, it seriously disappeared, great recipe!

      • chewoutloud

      So happy to hear that!!

    • Jenni LeBaron
    • 5 stars

    I always seem to have a stack of brown spotty bananas sitting on my counter just begging to be made into a delicious banana bread like this one. I love those shots of the interior of the bread, because to me the texture is where it’s all at. This one looks moist and soft – perfect for weekend baking!

    • Constance Smith
    • 5 stars

    I am a huge fan of banana bread. It’s funny, I NEVER had it growing up as it was not something that my mom made. But I do love making it for my own family.

    • Stine Mari
    • 5 stars

    6 bananas?? That sounds amazing! I will definitely try this recipe the next time I have too many ripe bananas!

      • chewoutloud

      Thanks! It’s the best way to use up a bunch of ripe bananas 🙂 🙂

    • Jacqui DeBono
    • 5 stars

    Banana bread is a staple in our house and all banana bread recipes are not created equal! I have some bananas that will be ready in a few days, can not wait to try this!

      • chewoutloud

      Yay, can’t wait for you to taste this banana bread 🙂

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