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! 

4.83 from 295 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!
4.83 from 295 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!
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CommentsLeave a reply

  1. 1 star
    I don’t know what I did wrong, I followed the recipe to a T. I even used really ripe bananas, 3 over them and it was a little over 1 1/2 cups. But this banana bread came out dry and not sweet enough. There was barely any banana flavor too. Could have used more cinnamon as well. My mother didn’t like it either. I was
    I was in a pinch because I couldn’t find my grandmothers recipe so I used this one.

    1. 5 stars
      Great recipe with lots of possibilities to add mix- ins or cook in smaller size pan. I love that it includes oil and butter because the oil adds the moisture and the butter adds great flavor. I added 1 cup of walnuts and that worked out well. Instead of cooking in one large loaf pan, I used 3 smaller loaf pans, (5.75 inches x 3 inches) and cooked for 30 mins. Yum!

    2. I wonder why.? I love them and always get great compliments on them .The only thing I do differently is use a whole stick of butter and skip the oil. I also add chocolate chips.

  2. 5 stars
    The best banana bread I have ever made, hands down! My husband and I LOVE it, and have made it 3 times in the past 3 weeks. He asked if I can make this a weekly thing, haha. This week I used 3/4 cup whole wheat flour and 3/4 cup all-purpose and it tasted great. Thank you for all of your amazing recipes!!!

    1. I love this recipe so yummy whole family enjoyed it. This is my second time making this this time I added more nuts pecans and walnuts.

    1. I make this banana bread often and often take liberties with the recipe, such as adding a cup of oats! It comes out great. I also use 4x the cinnamon, and sometimes some nutmeg because it can handle the spice nicely.

  3. 5 stars
    This was a super easy recipe to follow and was delicious. I added 1 cup of chocolate chips and 1/2 cup of ground flax seed. Will definitely make again!

  4. 5 stars
    This is one of the best recipes I’ve ever had for Banana Bread. I added in 1/2 cup finely chopped pecans to the dry ingredients.

  5. I used almond flour and my banana bread didnt rise and it came out really moist. Just wondering if you have you tried making it with almond flour?

    1. I used almond flour once to make this- I had to
      cook for MUCH longer. It was a lot more moist then when making it with regular flour and your right, it doesn’t rise as much, but still was delicious!

  6. 4 stars
    Recipe came out wonderful; not too sweet and perfectly versatile! Made them as muffins in my cupcake tin and baked for 20min. I added walnuts to part of the batch and going for blueberries next time.
    *My Tips* Always sift dry ingredients and your cakes will be fluffier. Banana bread is especially easy to over mix so be careful or it’ll be flat and goopy.

  7. 5 stars
    This recipe is great. I browned the butter to add a nutty flavor to the bread. Also, toasted pecans. Super easy and delicious!

  8. 4 stars
    Giving this 4 stars because I’m not sure why the middle/top of the middle takes SO long to bake that my outsides get dark. Although the taste is so good! I also add nutmeg and walnuts in mine!

  9. 5 stars
    I will not use any other recipe. I live in Utah, like you do, so I trust your recipes for this altitude. Thank you for always coming through with wonderful things to bake.
    This banana bread is super moist. Those that say it isn’t must be over- mixing, packing the flour or not using fresh ingredients. It is not the recipe! I have been baking for 35 years and this is my go to banana bread. My family loves it so much they stand in the kitchen and keep cutting slices.

    1. I am so glad you love our banana bread recipe. We do the same thing:) A loaf never lasts long at our house!

  10. 5 stars
    I tired it and it came out the best banana bread ever although I used only one ripen large banana and 10 tbsp of sugar, and it was so yummy, thank you so much for the recipe.
    Keep it up.

  11. 1 star
    I made a double batch tonight and it came out pretty bad. I make banana bread at least once a month and this is the first recipe that hasn’t worked for us. It’s way too moist and has no flavor, despite using so many bananas.

  12. 5 stars
    Made this 2 weeks ago and my husband loved it. So I made another one this morning.so much like my mom’s. Thank you.

  13. 5 stars
    Delish! I haven’t made banana bread in almost 10 years and it turned out horribly the first time. Tried this recipe and it came out amazing! I did use salted butter tho bc that’s all I had, was worried it would be an issue bc I also put in the amount of salt the recipe calls for but it still tasted so good and not too salty. We added chocolate chips too bc I mean chocolate

    Thanks for the Awesome recipe!

  14. 5 stars
    Delicious!! Moist and flavorful. Super easy to make. I sprinkled some brown sugar on top, because I didn’t have turbinado sugar, and it worked great. This recipe is definitely a keeper! Thank you!

  15. 5 stars
    I made this recipe last night and it was perfect! not dry at all 🙂 A new fav added to the list.

    Thank you for sharing!!

  16. Best recipe ever! Like caramelized bananas in a bread form. My husband ate 3 slices in one shot when it came out the oven.

  17. 5 stars
    Banana bread is and has always been one of my favorite things to bake. I’ve used many recipes and this one is probably one of the best – if not the best – one I’ve made. It came out super moist and fluffy and not too sweet, which I like, with just the right amount of crisp in the crust. I added some chopped pecans and semi-sweet chocolate chips to the dry ingredients before mixing them with the wet. My husband loved it also!

  18. I want to make this for 2 loaves what size pan so it will be a nice size as only one. I know I’m sounding crazy but when I looked up received two loaves this recipe came up but it just doesn’t say what size pans for two loaves. Thank you

  19. 5 stars
    It’s my first time making banaynay bread and it came out so good! Also added a bit of chopped pecans & walnuts to it. Will definitely use this recipe again!

  20. I tasted the salt in mine I thought 1/2 tsp was too much and used less and still tastes salty. Is that how it should be?

    1. If you like less salt in your baked goods, you can use less. I personally like a little salt kick:)

  21. 5 stars
    This is the 3rd time I tried making banana bread and it finally worked!! Thanks so much, it smells and looks delicious, cant wait to try it!!

  22. 5 stars
    I have made this recipe over and over. It is always delicious. The best banana recipe ever! Thank you.

    1. I made this today using wheat flour and added nuts and mini chocolate chips. This turned out delicious!!!

  23. 5 stars
    Thank you for sharing your recipe. I baked mine in the slow cooker. It turned out perfect. This is a keeper.

  24. 5 stars
    This turned out perfect. Addition 1 tsp additional flour and 1 tsp less sugar. Baked for 60 mins. Will definitely make again!

  25. 5 stars
    BEST banana bread recipe ever, hands down! It’s my go-to banana bread recipe now. Tried making it twice and both times turned out great! Recommended the recipe to my family and they loved it too! My husband can finish the whole loaf in 2 days! And he even asked me to make this as appreciation gifts to friends who helped out with our wedding. Like the caramel flavour of the brown sugar especially! Thanks for the recipe, Maria!

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