Best Banana Bread Recipe

Banana Bread is a tried-and-true fan favorite! This delicious, soft, quick bread recipe is full of banana flavor with just the right touch of sweetness. Make this comfort food for breakfast, to accompany any meal, or just to enjoy for an afternoon snack!

Friends, this is the first recipe I ever posted on this blog! Suffice it to say I’ve learned a lot since those first days! I didn’t even take photos of my banana bread when I baked it that first time, which, as you can see, is a mistake I did not repeat.

This homemade banana bread is adapted from an easy recipe in The Better Homes and Gardens Cookbook. It is my go-to banana bread recipe because it turns out perfectly every time. Sure, I love making my Chai Banana Bread, Blueberry Banana Bread, or even my Double Chocolate Banana Bread, but when I’m craving a basic loaf of delicious banana bread, I turn to this recipe again and again.

Tips for Perfect Banana Bread

With these helpful tips, you’ll make the best banana bread every time!

• Use overripe bananas: When it comes to banana bread, the riper the bananas, the better! The ripening process converts the starch in bananas to sugar, which makes for deliciously sweet banana bread. However, you do not want to use bananas that are brown and squishy. Those are TOO ripe! I find they’re perfect when they’re a bit brown, but still have a bit of yellow on the peel.
• Mash the bananas properly– don’t hurry through this step. Mashing the bananas fully in a separate small bowl helps that banana flavor spread evenly throughout the batter.
• Baking is chemistry: Make sure to mix your dry ingredients and wet ingredients together separately. There is a reason this produces the best results. When you combine ingredients, always add the dry ingredients to the wet ones to prevent pockets of flour from developing.
• Don’t overmix: Mix the batter until the ingredients are just combined. Overmixing the batter makes it more chewy and dense.
• Grease the pan: Don’t you hate it when things stick to the pan? Take a few extra minutes to grease your pan correctly. Use butter, vegetable oil, canola oil, or shortening, then sprinkle a light layer of flour over the tin, and your bread will pop out easily when baked! Also, to have a domed topped instead of a flat one, try greasing and flour the loaf pan only half way up.
• Let the bread rest: I am so guilty of slicing off an end before the loaf has thoroughly cooled. It just smells so good! But if you let it rest before slicing it, it is easier to slice, and the flavor is a little richer.
• Make Mini Banana Bread! Don’t want to make a large loaf, these mini versions are perfect, and great for giving as gifts, too.

How to Ripen Bananas Fast

We never have overripe bananas in our house, as we use them for everything from oatmeal toppings to protein smoothies. If you have the same problem, you can ripen bananas fast using your oven!

Bake unpeeled large bananas on a baking sheet at 300 degrees F until black, about 15-20 minutes. Let the bananas cool to room temperature, and then you can peel them and use them in your banana bread!

Banana Bread Ingredients

Gather the ingredients for your banana bread batter. You’ll need the following things:

• 2 cups of all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅓ cup chopped pecans (optional)
• 2 large eggs
• 1 ½ cups mashed bananas (about 4-5 ripe bananas)
• 1 cup granulated sugar
• ½ cup melted butter

Can I use other flours in this recipe?

This easy banana bread recipe was tested with all-purpose flour, but you can substitute other flour. Gluten-free flour blend can replace regular flour in a 1:1 ratio, and Whole wheat flour can be used but will make denser bread. Different flours, such as almond or oat flours, will make a great experiment, but I can’t verify how well they work!

Can I use a different sweetener?

You can use a different sweetener. Replace white sugar with brown sugar for a more molasses flavor and darker crumb. Or use ½ cup of honey or maple syrup instead of the granulated sugar.

Mix-ins and Variations

My banana bread recipe calls for chopped pecans. You can use chopped walnuts or seeds, chocolate chips, raisins, dried fruit, or anything you want!

How to make Banana Nut Bread

Prepare: Preheat oven to 350°F, and prepare a 9 x 5-inch loaf pan by greasing the bottom and halfway up the sides.

Make the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pecan pieces. In a separate medium bowl, beat the eggs with an electric mixer. Add the mashed bananas, sugar, and melted butter, and mix until thoroughly combined.

Add the banana mixture to the flour mixture and stir until just combined. There may be lumps, and that’s ok. You do not want to overmix, or the bread will be too dense.

Bake: Pour batter into the greased loaf pan and bake for 55-60 minutes. Use the toothpick test: the bread is done when a toothpick placed into the center of the loaf comes out clean. Covering it with a sheet of aluminum foil may be necessary to prevent it from becoming too dark in the last 20 minutes or so of baking.

Slice and Serve: Cool in the pan for 10 minutes before removing and cooling on a wire rack completely. Bread slices best after it has been wrapped in plastic wrap and stored overnight.

Can I make banana muffins instead of a loaf of banana bread?

Yes, this recipe makes delicious banana nut muffins! You will need a higher oven temperature and a shorter cook time.

Bake this batter into muffins by pouring the prepared batter into greased muffin tins, filling each one about 2/3 of the way. Bake the muffins at 375 degrees for 15-18 minutes, or until golden brown on top and a toothpick placed into the center comes out clean. Remove them from the oven and let them cool.

How to store leftover Banana Bread

Room temperature: Banana bread kept at room temperature will stay fresh for up to four days. Cool the bread completely. Place a paper towel in a Ziploc bag or storage container, then place the loaf on top of it. Seal the bag or container and make sure it stays secure.

Freezer: If you plan to keep it longer, you can freeze banana bread for up to 3 months. Again, cool the bread completely, then wrap it in a layer of plastic wrap followed by a layer of aluminum foil. Then place it in a freezer bag and store it in the freezer.

To refresh frozen banana bread, simply let it thaw on the counter for about 2 hours or until room temperature. Then you can slice and serve it. I love heating up a slice in the microwave for about ten seconds and serving it with a pat of butter.

I know you’re going to love this moist Banana Bread! Let me know what you think in the comments!

More Tasty Banana Recipes

If you love bananas, these recipes will have you salivating:

• Banana Chocolate Scones
• Banana Nutella Stuffed French Toast
• Banana Cake with Cream Cheese Frosting
• Banana Pudding Dream Bars
• Banana Tres Leches Cake
• Strawberry Banana Bread
• Cream Cheese Banana Bread

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