A classic that everyone needs in their recipe box, this Banana Bread is super moist and packed with banana flavor. This will become your go-to banana bread recipe!
Not in the mood for banana bread? Use those ripe bananas to make Banana Oatmeal Cookies, Banana Cake with Cream Cheese Frosting, or Banana Chocolate Chip Muffins with Coconut.
Almost 15 years, and I’ve never posted my favorite banana bread recipe. Sure, I’ve shared a peanut butter banana bread and a blueberry banana bread along with many other versions – but somehow managed to skip over the classic banana bread recipe that gets made the most in my house.
Well, I’m here today to fix that. I’ve been making this recipe for years and years, and the majority of the time, when I see those darkened bananas on the counter, this is what I make. It’s super moist and full of banana flavor – what more can you want?
It’s a classic, basic recipe that everyone needs in their recipe collection, and I really think this is the best banana bread recipe!
Ingredients
Flour: I use all-purpose flour. I haven’t tested whole wheat, but I’m sure you could successfully use half whole wheat and half all-purpose.
Baking Soda: This is what gives the bread its rise.
Cinnamon: I love cinnamon in banana bread, and will often add even more. If you aren’t a fan, though, this can easily be omitted.
Salt: To balance the flavors.
Butter: I use unsalted butter at room temperature.
Brown Sugar: I use light brown sugar in this recipe.
Eggs: For the best result, make sure your eggs are at room temperature.
Bananas: The more ripe your bananas are, the sweeter the bread will be. I like to use the bananas when they have lots of dark spots, but before they have gone completely black. You’ll need between 4 and 5 bananas, depending on their size. I find that this recipe is pretty forgiving, as well. I don’t always use exactly 2 cups of bananas – sometimes it is a little more, and sometimes a little less.
Vanilla: I love a good amount of vanilla in this recipe!
How to Make Banana Bread
- Line your loaf pan with parchment paper. I like to use parchment paper because it makes the loaf so much easier to remove from the pan. If you don’t have parchment paper, make sure to grease the pan well. Even with the parchment, I like to spray the sides with nonstick cooking spray to make sure nothing sticks.
- Whisk the dry ingredients together in a small bowl and set aside.
- Beat the butter and the sugar together in a large bowl. I just like to use my hand mixer, but you could use a stand mixer, as well. Once fully combined, beat in the eggs.
- Add the banana and the vanilla and mix well.
- Mix the flour mixture into the banana mixture. I switch to a spatula at this point to make sure I don’t overmix the batter.
- Pour the batter into your prepared loaf pan and transfer to the oven.
Freezing and Storing
To store the bread, let it completely come to room temperature. At this point, you’ll want to store it in an airtight container. You can store it in a ziplock bag with any extra air pushed out, or wrap it tightly in plastic wrap. You can also store it in a container with a lid. Store at room temperature for up to 5 days.
To freeze, make sure the bread is completely cooled. Wrap tightly in plastic wrap, then wrap in foil. Label and place in the freezer. You can freeze the bread for up to 2 months. Place on a counter at room temperature, still covered, to thaw.
Tips and Tricks
- As with all quick bread recipes, do not overmix your batter if you want a tender bread.
- Because of the amount of bananas in this recipe, the bread is very moist. So it doesn’t store as long as some others before getting a bit gummy. I like this bread the best on day two, but wouldn’t store it more than 5 days.
- Add chopped, toasted nuts for even more flavor and texture. I like walnuts or pecans.
- Change it up by adding raisins, chocolate chips, or another dried fruit.
- Keep an eye on your bread as it is baking, and if the top starts to get too brown, place a piece of aluminum foil loosely over the top.
- Make sure your bread is baked through by inserting a tester in the center. I will usually use a toothpick. If it comes out with wet batter, the bread is not done. You want a few moist crumbs.
- If your bread is falling in the middle, you are underbaking the bread. If it is dry, you are overbaking your bread.
More Banana Bread Recipes
Banana Oat Bread
Brownie Mix Banana Bread
Coconut Banana Bread with a Citrus Glaze
Peanut Butter and Jelly Banana Bread
Blueberry Banana Bread with Coconut
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Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 cups mashed, overripe bananas (4-5 bananas)
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Lightly grease a 1 pound loaf pan or line with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon and salt.
- In another bowl, beat together the butter and brown sugar with a mixer until fully combined, about 3 minutes.
- Mix in the eggs until combined. Add the banana and vanilla and mix.
- Add the flour mixture all at once and stir in with a spatula. Mix just until combined.
- Pour the mixture into the prepared loaf pan.
- Bake until a tester inserted in the middle comes out clean, 60-65 minutes.
- Let the bread cool completely before removing from the pan and slicing to serve.
Jeanie Manser says
This turned out so good! We’ve been doing a lot of renovations and spring cleaning for the last few weeks and I’ve promised my kids that I’d make them each a special treat for all their help. A couple of weeks ago it was redoing our cabinets and this week was getting our carpets cleaned. My oldest asked for his own loaf of banana bread, and he had that thing gone within a day! Needless to say I’ll be making this recipe again! Thanks for sharing!