With more than 8 million page views and hundreds of FIVE STAR reviews, this super moist, EASY, and delicious, really is the Best Banana Bread recipe ever! It's one of the most popular recipes on my website for a reason and our favorite way to use up overripe bananas and it freezes really well too!

An image of a loaf of sliced homemade banana bread.

Table of Contents
  1. You'll love this Easy Banana Bread Recipe
  2. Banana Bread Recipe Ingredients
  3. How to Make Banana Bread
  4. How old can bananas be for banana bread?
  5. Best Banana Bread Recipe Tips
  6. How to store Homemade Banana Bread
  7. Can you freeze banana bread?
  8. How do you keep banana bread moist?
  9. How to Make Banana Bread FAQs
  10. More Quick Bread Recipes You'll Love
  11. Best Banana Bread Recipe

My family goes in spurts of eating so many bananas that I'm always having to go to the store for more, or completely ignoring them so I end up with a bunch of overripe, spotted bananas sitting on the counter. When that happens, the first thing I think to make is homemade banana bread! 

This happens more often that I would like to admit, so sometimes we switch things up with coconut lime glazed banana bread or by adding walnuts and making banana nut muffins. But this easy banana bread recipe is definitely my go-to when I'm up to my eyeballs in bananas that I don't want to go to waste. 

Banana bread is as delicious as it smells and this easy banana bread recipe will have your tastebuds salivating while it’s still baking in the oven. A slice of moist, warm banana bread fresh from the oven with a little butter on makes a great snack, breakfast food, or treat.

If you have lots of overripe bananas, this bread is a winner! Or try our delicious Banana Bars with Penuche Frosting. Some of our other favorite banana recipes are Old-Fashioned Banana Cream Pie and Homemade Banana Pudding!

You'll love this Easy Banana Bread Recipe

This is a classic, moist banana bread recipe that is perfect for using up those spotty brown bananas that are lingering on the counter. It can be made by hand in one bowl with one spoon in under 10 minutes. Kids love to help with this one by peeling and mashing the soft bananas, measuring, and stirring. And it's easily customizable by throwing in chocolate chips, walnuts, or cinnamon chips.

If you need any more convincing, just read the dozens of 5-star reviews after the recipe. Once you have tried this easy banana bread recipe you will never go back to any other.

Banana Bread Recipe Ingredients

  • Overripe bananas - The spottier the better! A banana develops natural sugars as it ripens that helps sweeten the banana bread and provides even more banana-y flavor.
  • Salted butter
  • Granulated sugar
  • Large egg
  • Vanilla extract
  • Baking soda
  • Baking powder
  • Ground cinnamon - Just enough to add warmth & depth but not overpower the banana bread.
  • Salt
  • All-purpose flour - You could even do half white/half whole wheat flour if you wanted.
  • Mix-ins (optional) - Chopped walnuts are my personal favorite but my family loves chocolate chips.
Ingredients for making easy banana bread.

How to Make Banana Bread

  1. Preheat your oven to 350 degrees and prepare a loaf pan by spraying it with nonstick cooking spray and lightly dusting it with flour. This will help your loaf to not stick to the pan when baking. You can also use Baker’s Joy (affiliate link) cooking spray, it has flour built-in, saving you one step and a little mess.
  2. Peel and mash bananas with a fork in a large bowl.
  1. In a large bowl, combine your melted butter and mashed bananas using a large wooden spoon. 
  2. Stir in your sugar, eggs, vanilla.
  1. Over the top of your batter, sprinkle the baking soda, baking powder, cinnamon, salt, and flour, then stir to combine.
  1. Add in nuts or chocolate chips last, stirring just until there are no more dry spots of flour and everything is well combined.
  1. Pour your batter into the prepared loaf pan and sprinkle the top with more walnuts or a little sugar if you want a sweeter crust. 
  2. Bake for 50-55 minutes, until a toothpick, comes out clean and then remove from oven.
  3. Allow the loaf to cool for about 10 minutes before removing from loaf pan and transferring to a cooling rack. 
  4. Best served warm or enjoy at room temperature.

How old can bananas be for banana bread?

The best banana bread is made with overly ripe bananas. You can tell bananas are overripe when they turn deep yellow and get brown giraffe spots all over them. Even almost completely black bananas are still good for banana bread. My family can handle eating fresh bananas with just a few spots, but once they start looking like this, I know nobody is going to touch them.

An image of 3 overripe bananas.

Bananas ripen and darken as the sugars inside of the flesh begin to break down, making the banana sweeter in the process. So the riper the banana you use, the sweeter the banana bread becomes.

You can speed up the banana ripening process by placing several bananas and an apple inside of a brown paper bag, closing the top and letting them sit on the counter for a day or two. The gases released will speed up the banana ripening process using this method.

Or if you don't already happen to have ripe bananas on hand and can’t wait for your underripe (or perfectly ripe, depending on your point of view) bananas to ripen fully, you can help the process along by sticking the bananas in the oven for a little bit. Just place them whole (with peel intact) on a baking sheet and bake at 300 degrees F for about 20 minutes, then cool, peel, and use in this banana bread recipe as normal. 

Best Banana Bread Recipe Tips

  • Don't overmix. No need to break out your hand mixer for this recipe. You can just use a large spoon to mix everything together by hand, which keeps the banana bread from turning out dense or dry from overmixing.
  • Bake until a skewer comes out clean. A toothpick really isn't long enough to accurately test a loaf of banana bread. A wooden skewer or sharp knife is a better testing tool to tell whether the banana bread is done all the way through.
  • Make it your own! Feel free to add your favorite mix-ins or sprinkle the top of your banana bread with chocolate chips or a streusel before baking to change things up.

How to store Homemade Banana Bread

Store your banana bread in a ziploc bag or in another airtight container on the counter for a few days. Refrigerating it will help it last a day or two longer. But after about 5 days banana bread starts tasting stale, even if it has been wrapped tightly or kept in an airtight container in the fridge.

Can you freeze banana bread?

Yes! You can freeze banana bread! You can either slice it first and freeze the slices individually so you can easily enjoy banana bread whenever you want, or you can freeze entire loaves for later consumption.

Like I mentioned earlier, sometimes I am left with bunches of overripe bananas, so I will double or triple this recipe and make multiple loaves at a time. Sometimes I give them to friends, but often I will just set some aside in the freezer for later. 

To freeze a loaf of banana bread, let it cool completely, then wrap it in plastic wrap and place it in an airtight container or freezer-safe ziploc bag, then stick it in your freezer. That's it!

To freeze individual slices of banana bread (something I like to do because it makes it easy to stick into school lunches or give the kids for breakfast on busy days), lay individual slices flat on a baking sheet and cover with plastic wrap. Freeze for 1-2 hours, then transfer to a freezer-safe ziploc bag and stick them back in the freezer.

For best quality, enjoy it within 2 to 3 months, although honestly I've dug a loaf out of the freezer 6 months down the road and it's still pretty darn good.

How do you keep banana bread moist?

With this moist banana bread recipe, you shouldn’t have to worry about your loaf coming out dry unless you overbake it. If that happens, you can cut off a few slices and warm them in the microwave with a damp paper towel to help steam them back to freshness.

You can also prevent your easy banana bread from going dry during storage by keeping it sealed in an airtight container.

But generally speaking, the amount of bananas in the recipe will help keep the banana bread nice and moist for days!

An image of a loaf of fresh, moist banana bread on a cutting board.

How to Make Banana Bread FAQs

How many mashed bananas in a cup?

There are usually 2 medium bananas in a cup of mashed bananas. Ultimately you want about 2 cups of mashed banana for this recipe, which is usually 3 big or 4 medium bananas, but it's a pretty forgiving recipe and I never bothering measuring an exact amount of bananas any more.

Can you use bread flour for banana bread?

Sure, if you have bread flour that you want to use for banana bread you are welcome to use it and the recipe will turn out just fine without any modifications.

How long do you cook banana bread?

My banana bread recipe cooks in 50-60 minutes for a loaf made in an 8x4-inch pan. Slightly different pan dimensions might require a slight time adjustment, but generally speaking it will take about an hour to bake a loaf of banana bread.

An image of a loaf of sliced homemade banana bread.

More Quick Bread Recipes You'll Love

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know

Best Banana Bread

4.92 from 520 votes
Amy Nash
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Servings 10 servings
Super moist, EASY, and delicious, this is the Best Banana Bread recipe ever! It’s our favorite way to use up overripe bananas and it freezes really well too!


  • 3-4 ripe bananas mashed
  • cup butter melted
  • ¾ cup granulated sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 cup chopped walnuts or chocolate chips, plus extra for topping if desired


  • Preheat oven to 350°F. Lightly grease and flour an 8.5x4.5-inch loaf pan or spray with baking spray.
  • In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.
  • Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.
  • Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.
  • Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.



  • Baking time: If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively.
  • Muffins: This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean.


Calories: 296kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 242mg | Potassium: 207mg | Fiber: 2g | Sugar: 20g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Liz F. says:

    5 stars
    I have been using this recipe to make banana bread about 2 times a month for the past few years. It is my kids absolute favorite! We always add chocolate chips

  2. Rochelle says:

    How much butter don't understand 0.67 ?

    1. Amy says:

      Hmmm not sure where you are getting 0.67? In the recipe card at the end of the post it says to use 1/3 cup of butter. At the top of the page there is a "jump to recipe" button that will take you straight to the recipe. Let me know if you have any more questions!

    2. Austin H says:

      Its for doubling the recipe, so just use 2/3 cups!

  3. Janel Croll says:

    I love this recipe and have been using it for over a year. It's my only go to for banana bread and more frequently banana muffins. I love the one bowl for saving on dishes. It comes out great every time. I use lots of different add-ins like candied ginger, coconut, chocolate chips, and blueberries (not all at once usually 😄). I also try different spices like ginger and cardamom. Thanks!

  4. Tabitha says:

    5 stars
    This is the absolute best and easiest banana bread I’ve ever made! Both my boys devoured it! Thank you so much!!!

  5. Pam says:

    5 stars
    Make your banana bread all the time !! Excellent recipe, easy, one pan, done !! Thank you for the recipe. 😁😋

    1. Amy says:

      Great! Thank you so much for letting me know!

  6. Angela says:

    5 stars
    Just made this yesterday. Super simple and so yummy!!!!!!

  7. Reese says:

    5 stars
    My go-to banana bread recipe! Everyone I’ve ever made it for loves it! Sometimes I add applesauce to increase moisture.

  8. Wendy Chatterton says:

    5 stars
    THIS is the ONLY recipe I will ever use. That is written in stone far as I am concerned.

  9. Lydia says:

    5 stars
    Delicious! It was perfect at 50 minutes, glad I did not leave in longer. Using 4 overripe bananas was good too, I don't think 3 would be enough. I used a full cup of walnuts, chopped roughly.

  10. Lindsay Porter says:

    5 stars
    Making this Banana Bread recipe for the second time in two weeks. So quick, easy and delicious.

    I’d like to try it in small pans. Do you think the recipe would make three loaves?

    1. Amy says:

      So glad you love it! Yes, you can definitely do smaller loaf pans and get three loaves.

  11. Toney says:

    5 stars
    I’ve made this recipe several times since discovering it!! I use slightly frozen bananas 4 usually and it results in my batter being super cold. Would this affect the bake time? I end up baking around 68 minutes.

    1. Amy says:

      It will affect the bake time a little bit and sometimes it's best to mix with room temperature ingredients because the ingredients will mix better. But it sounds like using the frozen bananas has worked out just fine for you!

  12. Jenny Perez says:

    I make this bread all the time for my family and friends we love it.

  13. Dana says:

    I gotta say I was a little skeptical. I don’t really know why-maybe with it all getting dumped into one bowl. It was delicious! Perfectly moist, tender crumb. Saving this recipe for sure.

    1. Amy says:

      It so much easier dumping it all together in one bowl! I am glad you liked it! Thank you!

  14. Heather says:

    I see both pan and pans referenced. Does the original recipe make 1 or 2 loafs? Thank you!

    1. Amy says:

      It makes 1 loaf.

  15. Samantha says:

    Can I use the Country Crock plant butter with avocado oil instead of butter? Trying to make this recipe dairy free for my son. Thank you!

    1. Amy says:

      I haven't tried it, but if you have used it to bake other things I'm guessing you will be okay! I think you could also just use oil instead of butter.

  16. Amanda says:

    5 stars
    This is my go-to recipe for banana bread. So quick, easy, & perfect every time!

  17. Heidi says:

    5 stars
    My go to recipe when my bananas are over ripe. Comes together so quick and ours kids love it. Ive made it atleast a handful of times

  18. Mary Franklin says:

    1 star
    This has to be the worst banana bread ever. The problem is not with the ingredients, it's with the assembly. Why would baking soda, baking powder, salt, and cinnamon be sprinkled over the banana mixture? It should have been mixed with the flour. I followed the instructions and ended up with bits of baking soda and baking powder throughout the loaf. If I use this recipe again (and I doubt I will), I'll combine the dry ingredients and then mix them with the wet ingredients.

    1. Amy says:

      Hmm I am sorry this didn't work for you. Stirring more may help mix in the baking soda and baking powder better. But feel free to customize the recipe any way you want! Honestly though, I have hundreds of 5 star reviews and over 8 million page views of this recipe so it must be working for most people.

  19. Fran says:

    5 stars
    This is a very good recipe and I make it often. I follow the recipe on my IPad so I wish when you post recipes you would list the ingredients like you do but then in the instructions you say “add the butter, sugar and egg” instead of saying add 5 tbsp of butter, 3/4 cup sugar and 1 egg. Otherwise a person has to keep looking back at the start of the recipe to see the amounts of each ingredient. If a person were to write down or print each recipe it would be fine but I don’t think most people do that nowadays. And I notice it’s all on line recipes that are like this. I’m certainly not singling out yours. I just wonder why on line recipes are like this. Makes cooking and baking take way longer than it should.

  20. Barbara says:

    5 stars
    2nd time I've made this an hope it taste as awesome as the 1st time I made it..im just wonfmdering how I should store it this time I need to leave an its still hot should I leave it on the counter till I get back? It would b very cool by then but I must go to physical therapy 4 my recovering broken shoulder an hooe i don't leave it out to ling b4 I can wrap it up an should I put it in plastic wrap then an airtight bowl? Idk but it smells heavenly! Thank u for this recipe my fiance loves the last one I made an it was done in 45 mins. Udk what size pan i used as I can't read the bottom of pan no matter how hard I try so I went with 45 mins. An viola it was done! Thanx again im sure well enjoy it!!

    1. Amy says:

      Are you storing just the batter? Or after it's baked? You can just cover the bowl and stick the batter in the fridge. It probably would be fine on the counter for bit since there is no refrigerated dairy in it. The only thing that would probably have been refrigerated would be the egg. But just to be on the safe side I would stick it in the fridge if you are leaving for a while.

  21. Barbara says:

    5 stars
    I left a big comment but ut didn't show up idk think its my fone dang thing it was delicious tho

  22. Betty says:

    I just made this receipt and it is yummy! I substituted 12 cup of whole wheat flour for white. I might add a hand cup of applesauce next time to make it a little more moist. Definitely a recipe that I will use again😁

  23. Fran says:

    Love this recipe for the flavour and how easy it is to make it, our favourite!

  24. Julie Hall says:

    5 stars
    It is absolutely delicious

  25. Diane Carol says:

    I use this recipe EVERY time now. So easy, so good!!

  26. Cyndi says:

    5 stars
    Love love LOVE this recipe!! I mean, what could be better than just using one bowl and then having it come out so incredibly delicious?! My only go to banana bread recipe❤️

  27. Teri DiVincenzo says:

    I recently discovered that when readers access from other countries, it automagically converts the recipe to metric if that’s what they use. So .67 might be referring to grams.

  28. Tashia says:

    5 stars
    Great recipe! Super easy and delicious. The whole family was drooling while it was baking it smelled incredible.

  29. Kathy Talaga says:

    5 stars
    This is my favorite banana bread recipe! My 3 yr old grandson loves to help peel the bananas and stir the mix.

  30. Pha says:

    4 stars
    This was without a doubt the easiest bread to make with the least amount of dirty dishes to wash. I gave it 4 stars only because it was a little too sweet for my taste preferences. In my opinion the sweetness overpowered the banana flavor. Next time I will use less sugar.

  31. Reina says:

    5 stars
    Love this recipe!! I did cut sugar to 1/2 cup and put the dry ingredients thru strainer over the wet ingredients and made a dozen fluffy muffins. Will be my go-to for bananas. Thank you!