How to Make the Best Banana Bread

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Tips for turning your brown bananas into the best banana bread EVER! This classic banana bread recipe is easy to make and a family favorite! It is guaranteed to be your go to banana bread recipe!

Banana Bread Recipe

Our Favorite Banana Bread Recipe

I am super excited because we are talking ALL about Banana Bread. Yes, I get excited about banana bread because it is one of my favorite things to bake and eat. I am always asking myself, “What can I do with bananas that are going bad?” The answer is always BANANA BREAD! Who doesn’t love a warm slice of banana bread slathered in butter?

I have baked and eaten A LOT of banana bread in my days. I love making different versions, like my famous Chocolate Banana Bread, but today we are talking about classic banana bread. Banana bread that will remind you of your mom’s recipe or your grandma’s recipe…but even better. This moist banana bread has an intense banana flavor and the perfect amount of sweetness. It is our favorite quick bread!

How to Make Banana Bread

Tips for Making the Best Banana Bread

I know there are a lot of banana bread recipes out there and today I am going to share with you my tips for making the best banana bread recipe. Don’t worry, it is easy! When we are done, you are going to be a banana bread expert!

What Kind of Bananas to Use for Banana Bread

  • To make banana bread you need to start with bananas that are going bad…or if you ask me bananas that are turning GOOD! I LOVE it when my bananas turn brown because that means banana bread. The ideal banana for banana bread is yellow with lots of brown spots. You want them more brown than yellow. The bananas should be overripe. Brown bananas are what make banana bread sweet and moist.
  • Can you make banana bread with fresh bananas? Overripe bananas are best, but if you are in a pinch, you can ripen the bananas by baking them in the oven. Place unpeeled bananas on a baking sheet and bake at 250°F until soft, about 15-20 minutes. Let the bananas cool. Peel, mash, and get baking!
  • You can use frozen bananas if you are in a pinch, but I do prefer unfrozen bananas. To freeze bananas, peel them and put them in a freezer bag. I lay them in a single layer so they don’t stick together and press all of the air out of the bag. The bananas can be frozen for up to 6 months. When ready to use, let the bananas defrost on the counter for about an hour. You want them to be soft but not runny. You can also mash overripe bananas and freeze the mashed bananas. I like to freeze them in cup size portions in freezer bags. Make sure you write the date, cup amount, and frozen bananas on the bag so you know what is inside. Defrost before using.
  • For this recipe, you will need 1 1/2 cups mashed bananas, which is 3-4 bananas, it just depends on their size. Three large bananas or 4 medium bananas.

Easy Banana Bread Recipe

What Size Pan Do You Use to Make Banana Bread?

For this banana bread recipe, you can use a 8 1/2- by 4 1/2-inch loaf pan or 9-by-5-inch loaf pan. I prefer the 8 1/2- by 4 1/2-inch loaf pan because the bread will bake up a little higher. If you use a 9-by-5-inch loaf pan your loaf will be a little shorter. If you use the smaller loaf pan, it will most likely take 5-10 minutes longer to bake. Both work well, the loaves will just be a little different in size, just make sure you watch the baking time.

I use a metal pan that isn’t too dark in color. If you are going to use a glass pan, decrease the oven temperature by 25 degrees. Make sure you grease the pan really well so the banana bread doesn’t stick in the pan. I like to use a nonstick cooking spray. You can also butter and flour the pan, if you wish.

If you want to make smaller loaves, you certainly can, just reduce the baking time! You can also make banana muffins with this banana bread recipe. Grease or line a muffin pan with paper liners and fill the muffin cups 3/4 the way full. Bake for 18-22 minutes.

How to Make Banana Bread

Ok, now that we know all about bananas, it is time to make some banana bread! I love this recipe because you don’t even need a mixer, you can make it by hand! It is so simple and the best banana bread you will ever eat!

  • Whisk it up. For the dry ingredients, I whisk together all-purpose flour, baking soda, salt, and a little cinnamon. You can leave the cinnamon out, but I love the hint of cinnamon. You can also add a pinch of nutmeg if you wish.
  • Mash it up. Next, mash up those brown bananas. You can use a fork or a potato masher. You can also use a mixer to mash up bananas, but I like to keep it simple and not get the mixer involved for this recipe. I grab a fork and mash away!
  • Banana bread with oil and butter. I use melted unsalted butter AND oil in this banana bread recipe. Using both brings out the best flavor and texture. The butter provides a rich, buttery flavor and the oil makes the banana bread super moist. You can use vegetable, canola, or melted coconut oil. They all work well.
  • Brown sugar. This recipe uses ALL brown sugar to sweeten the banana bread. I love the hint of rich caramel flavor the brown sugar adds and it makes the banana bread extra moist.
  • Don’t over mix. When you combine the dry ingredients and wet ingredients, don’t over mix the bread. Stir until just combined. If you over mix you will end up with a heavy and flat loaf.
  • Bake it. Spread the batter evenly into the prepared pan. To give the banana bread a sweet crunchy top, you can sprinkle the batter generously with turbinado sugar before going into the oven. Bake until the bread is golden brown and a toothpick comes out clean after inserted into the center of the bread. If the bread gets too dark and the center isn’t done, you can drape the bread with a piece of aluminum foil to keep it from getting too dark.
  • Cooling down. Let the bread cool in the pan for 10 minutes. Use a butter knife to loosen the bread and let it cool completely on a wire cooling rack.

Go Bananas!

This is a classic banana bread recipe, but if you want to mix it up, go for it! You can add in one cup of:

  • chocolate chips
  • chocolate chunks
  • chopped pecans
  • chopped walnuts
  • flaked coconut
  • blueberries

Our family loves chocolate chip banana bread, it is always an extra special treat! Some people prefer banana nut bread and pecans or walnuts can easily be stirred into this easy banana bread recipe!

If you have a lot of brown bananas to use up, you can double this recipe. Bake a loaf for you and a loaf for a friend! You can make one traditional loaf and one fun loaf!

How to Store Banana Bread

If you don’t eat the entire loaf after it comes out of the oven, here are some tips for storing banana bread.

  • When the banana bread is completely cool, wrap it in plastic wrap and store on the counter for up to 3 days. I find if it sits any longer than that the bread gets too moist. Luckily, we never have a problem eating a loaf in 3 days:)
  • If you live in a super humid climate, you can store your banana bread in the refrigerator.
  • You can also freeze banana bread. Banana bread freezes beautifully. To freeze banana bread, let it cool completely, wrap it in plastic wrap and place in a freezer bag. Write the date and banana bread on the bag. The bread can be frozen for up to 2 months.
  • To defrost frozen banana bread, simply thaw at room temperature before slicing and serving.

Ok, are you ready to bake some banana bread? I sure am! Your house is going to smell amazing while this bread is baking in the oven. Enjoy a thick, warm slice with butter and you will be in banana bread heaven!

If you like this banana bread recipe, make sure you try:

Best Banana Bread Recipe

Banana Bread

The BEST banana bread recipe! This will be your GO TO! 

4.86 from 249 votes
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Cuisine
American
Servings
12

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups mashed brown bananas you will need 3 large or 4 medium brown bananas
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1/4 cup canola vegetable oil, or melted coconut oil
  • 3/4 cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • Turbinado sugar optional

Instructions

  1. Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
  5. Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Recipe Notes

The banana bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.

Nutrition Facts
Banana Bread
Amount Per Serving (12 g)
Calories 215 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 23mg8%
Sodium 198mg8%
Potassium 140mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 155IU3%
Vitamin C 2.5mg3%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

banana bread

Tips For Turning Your Brown Bananas Into The Best Banana Bread EVER! This Classic Banana Bread Recipe Is Easy To Make And A Family Favorite! It Is Guaranteed To Be Your Go To Banana Bread Recipe! #bananabread #bananas #bread #breadrecipe #quickbread #baking

Banana Bread

This moist banana bread recipe is full of banana flavor and so easy to make, you don't even need a mixer! Enjoy a warm slice of banana bread with butter!
4.86 from 249 votes
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Servings
1 loaf

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups mashed brown bananas you will need 3 large or 4 medium brown bananas
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1/4 cup canola vegetable oil, or melted coconut oil
  • 3/4 cup  packed light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • Turbinado sugar optional

Instructions

  1. Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
  5. Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  7. Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. 5 stars
    I just made this for the second time, and it is the best banana bread recipe I have found. I brought it to a girls weekend, and it got rave reviews. It goes together very quickly, and it turns out moist and delicious! I love that I do not have to drag my mixer out to make it. I usually make mine in mini loaf pans, because they are so cute, and I like the smaller slice. Love this recipe!

  2. 5 stars
    All your quick bread recipes already have all the little extra things I do to make my breads better, but written down.
    Even the sugar sprinkled on top. It’s like you know me.
    Only changes I made to this one were subbing in white whole wheat flour, an extra egg yolk (one for a double recipe), and pecans plus sugar sprinkled on top.
    Doubling all your recipes so that it will last slightly longer than a day in my house.

  3. 5 stars
    Wow!  I just made the best banana bread ever- thanks to your recipe.  Love all the tips too.  My family is very impressed- they think I actually know how to bake after serving this.  Many thanks for making me look so good!

  4. 5 stars
    This  was delicious.  I increased the cinnamon to one teaspoon and used applesauce for the one forth cup of oil.  I also added some raisins.  This bread was tender and moist and having the turbinado sugar on top gave it a little yummy crust on top.

  5. 5 stars
    Really great recipe. I used 4 regular bananas and was worried my batter was too wet. But it turned out fine. Fluffy cake and a crunchy crust. This will be my new go to banana bread recipe!

  6. 5 stars
    I make banana bread a lot because I can’t let those over-ripen bananas go to waste. This recipe is by far the best one I’ve made. SOOOOO DELICIOUS. I added walnuts and only used 1/2 packed brown sugar (I try not to use as much sugar when possible). Thank you so much, I’ve found my new go-to recipe.

  7. Hey, definitely it’s a great combination for breakfast banana and bread, I will try to make it soon, many thanks.

  8. Great recipe! Simple ingredients, easy to process, this is my favorite thing in this recipe. thanks a lot

  9. 5 stars
    Staring at a bunch of over ripe bananas today led me to an internet search: BEST BANANA BREAD RECIPES…Bam…there you are! Made the recipe as instructed, did not deviate, added 1 cup of blueberries. Baked in mini loaf pans for 35 minutes and voila…the best darn banana bread I have ever tasted! Thanks so much!
    PS I read a couple of comments about altitude. I am in Lake Tahoe and no problem rising as written

  10. 4 stars
    I can tell this recipe would turn out great, If I hadn’t used dark brown sugar… tasted more like a molasses cookie/spice cake sort of thing than banana bread. The light(NOT dark) brown sugar is a necessary detail to get right

  11. This is such a great recipe! I have passed this recipe on to my friends and family too. My dad raves about this recipe, since before trying this he didn’t even like Banana Bread.

  12. I froze my peeled, brown bananas as directed here but when I pulled them from the freezer & defrosted them in the fridge, all I had left was chunks & a nasty looking brown liquid. What did I do wrong?

  13. 5 stars
    I used 4 bananas and made muffins. I greased the tins instead of doing liners and 20 minutes at 350 was perfect. The recipe made one dozen with a little left over for a mini loaf. So good!

  14. 5 stars
    Absolutely delicious! I substituted apple sauce for the oil and I baked it in a small bundt pan (I didn’t realize I don’t own a loaf pan!). It turned out perfect! Will definitely make again.

  15. Made this recipe yesterday. Only had two brown bananas so I grated a Bartlett pear (the brown one) into the mix to make up the 1 1/2 cups.
    It was AMAZING!! You’re my #1 site for recipes so I’m not surprised it’s so good ✨❤️✨

  16. 5 stars
    This is a great Banana bread recipe! I’ve made a lot of banana bread . Ready made mixes, recipes.. and bought a lot of ready made.. this recipe is THE BEST I’ve ever tried and made! Thank you for changing my life.. seriously! It’s that good!!

  17. Oh my goodness. This recipes makes A-mazing bread. I added chocolate chips and my dad said it’s better than the chocolate chip cookies I made the same day! Super moist, great flavor blend.

  18. 5 stars
    I always thought making banana bread was hard, but it wasn’t and thank you because this is the best, moist delish banana bread!

  19. 5 stars
    My granddaughter and i have been trying out recipes while staying indoors during the COVID pandemic. I have to say this is the best banana bread i have ever tasted. Thank you for sharing the recipe. I sent some to work with my daughter who is a nurse. Everyone took time to stop for a brief moment and truly enjoy this treat. The least I could do for these brave, selfless individuals. Again, thank you and God bless!

  20. 5 stars
    I have tried so many recipes during this COVID-19 quarantine.
    My family absolutely loved this bread. My first time ever making it and I was so excited about how great it turned out! Will def share the recipe with my loved ones!

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