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!
Table of Contents
- You’ll love this Easy Banana Bread Recipe
- How to Make Banana Bread
- How old can bananas be for banana bread?
- Best Banana Bread Recipe Tips
- How to store Homemade Banana Bread
- Can you freeze banana bread?
- How do you keep banana bread moist?
- How to Make Banana Bread FAQs
- More Quick Bread Recipes You’ll Love
- Best Banana Bread Recipe 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.
How to Make Banana Bread
- Preheat your oven to 350 degrees F 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.
- Peel and mash bananas with a fork in a large bowl.
- In a large bowl, combine your melted butter and mashed bananas using a large wooden spoon.
- Stir in your sugar, eggs, vanilla.
- Over the top of your batter, sprinkle the baking soda, baking powder, cinnamon, salt, and flour, then stir to combine.
- Add in nuts or chocolate chips last, stirring just until there are no more dry spots of flour and everything is well combined.
- 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.
- Bake for 50-55 minutes, until a toothpick, comes out clean and then remove from oven.
- Allow the loaf to cool for about 10 minutes before removing from loaf pan and transferring to a cooling rack.
- 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.
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.
- You can freeze your overripe bananas. Got brown bananas but can’t make your banana bread just now? Peel them and throw them in the freezer in a ziploc bag. They will look terrible when you eventually remember to take them out, but they will work just great when you thaw them!
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!
How to Make Banana Bread FAQs
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.
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.
My banana bread recipe cooks in 50-60 minutes for a loaf made in an 8×4-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.
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.
Best Banana Bread Recipe
Equipment
Ingredients
- 3-4 ripe bananas mashed
- 1/3 cup butter melted
- 3/4 cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chopped walnuts or chocolate chips, plus extra for topping if desired
Instructions
- Preheat oven to 350°F. Lightly grease and flour an 8.5×4.5-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.3-4 ripe bananas, ⅓ cup butter, ¾ cup granulated sugar, 1 large egg, 1 teaspoon vanilla
- Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon cinnamon, ⅛ teaspoon salt
- 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.1 ½ cups all-purpose flour, 1 cup chopped walnuts
- 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.
Video
Notes
- 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.
Very very good recipe! Thank you so much, perfectly domed tops. streamlined procedure is so nice!
Delicious and turned out perfect! I think I will add some nuts or chocolate chips next time. Thanks for the great recipe!
Delicious and so easy to make. I used my Stand mixer. Thank you very much.
In the midst of this uncertain time, the simplicity of comfort food is just what my family needs for breakfast this morning. My kitchen is filled with delightful aromas as the bread bakes.
Recipe came out great. Not too sweet but very moist. I doubled the recipe bcuz i had 7 bananas and i added some almonds and chocolate chips.
simple and delicious. Thanks so much for a new go to recipe.
Very good, easy banana bread. Thanks for the recipe!
I love LOVE Banana Bread!! My husband makes fun of me because I obsess over it! Lol. He just does not understand how simply delicious banana bread can be! With that said, I had a really good recipe passed on from my aunt that was my all time go to. Sadly I recently lost it and so began my search for the next best banana bread recipe. This is it!! My whole house smelled heavenly while the bread baked. And it tasted… ohhh so so good. Really moist! Probably the moistest…( is that a real word?) I have ever had. lol. Even my husband said it was one of the best he’s had! This recipe is a keeper! I could go on about my love and obsession over banana bread but I’ll spare your readers. Thank you for this easy, wonderfully delicious banana bread.
OK I lost my banana bread recipe that’s been in my family forever too. After seeing your comment I’m going to give this recipe a try!! Thank you 🙂
Because of your review, I tried this recipe too. 😊. I have tried SO many different banana bread recipes trying to find the perfect one. THIS TRULY IS IT! Everyone in my family agrees!!
I have made this for the third time I brought it to a group of friends they couldn’t stop eating it so good thanks for sharing
It was Amazing!
Thank you! Perfect easy recipe – turned out yummy and moist. My new go to recipe
This was delicious! My family devoured the whole loaf soon after it came out of the oven. I make banana bread quite often and I don’t even know what prompted me to try a different recipe, but I’m glad I did… this one is a new staple!
I’m glad you tried this one too! It’s our go-to recipe as well!
Hi, can I also use oat flour?
That’s a great questions! I haven’t tried it myself, but I have seen enough other readers using substitutions with great results that it makes me think this would turn out with oat flour. I would be interested in hearing your experience if you do!
We made this yesterday and it was delicious! I didn’t have vanilla extract so I did a half teaspoon of almond extract and it came out amazing. Easy recipe, so yummy 🙂 thank you!
Love this Is very easy and delicious. Mine turned out perfect. Thank You ❤️
This banana bread is easy and delicious!! Baking time was too long and mine was done baking in 33 minutes!!
Might want to fix your page. I’m sure 11 cups of flower was a mistake. more like 1/12.
Otherwise this is good. Second time I’m making it today.
It’s 1 and 1/2 cups of flour.
In the civilized world, we would write: “375 mL (1.5 cup) of all-purpose flour.” Weighing ingredients on a good kitchen scale and using the metric system is the pinnacle while being so much easier and more precise. 😉😁
Thus, 250 mL (1 metric cup) of all-purpose flour always equal 127 grams, and 250 mL (1 metric cup) of water equals to 250 grams. Whereas US and UK cups are different from the start. Grams apply to solids and mL apply to liquids.
Here are examples of the absurdities in the non-metric systems:
15 mL = 1.014 tbsp US
15 mL = 0.845 tbsp Imperial (UK)
Unless properly identified, one needs to guess which applies.
1 L of water = 33.8 fl oz US = 35.2 fl oz Imperial
8 fl oz US = 8.33 fl oz Imperial
Don’t forget that: fl oz and (solid or dry) oz are NOT equal, yet are rarely identified properly in recipes.
This banana bread recipe is perfect. I had to use a flax egg and gf flour because of my allergies. (Flax egg: 1 tablespoon ground, Brown organic flax seed mixed with three tablespoons of very warm water. The very warm water helps activate the transition to an egg-like goey concoction.). I also used 1 to 1 gf flour mix w/o milk powder. I used a greased bunt pan and sprinkled a mix of cinnamon, sugar and carob powder in it until all surfaces were well covered. I also sprinkled it over the top for extra flavor before putting it into the oven. Lastly, I stirred in chopped walnuts, a hand full each of organic raisins and chocolate chips. I baked it for about 35 to 45 minutes. It was amazing! Thanks for sharing your recipe. I hope you will try my extra touches.
This recipe did not create a wet batter for me and I was very confused as to why it was so dry
can you substitute almond flour instead?
I haven’t tried that, but yes, I think based on my experience with almond flour in other recipes that this would work!
With a couple of changes this is my absolute FAVORITE banana bread recipe. I used 1 cup of sugar, 3 bananas and no nuts(my family prefers no nuts).
Quickest and absurd BEST recipe for banana bread! It came out so perfect! Light crisp on the edges, moist center and just great flavor. I’m definitely saving this to use again in the near future!
Just made this! Everyone loved it and wants more! Banks for sharing it with us!😘
I’ve made this twice and the first time exactly as listed with the exception that I only used 1/2 cup of sugar, I’m diabetic so I have to watch it. Came out great and I got two slices before the rest of the family cleaned it out.
Made it a second time but made one other change. I substituted ground oatmeal (quick oats in my blender) for half the flour. Again came out great and again it disappeared quickly. Going to try all ground oatmeal the next time.
Have to get more bananas
Oh I LOVE the idea of using ground oatmeal for half the flour! Thank you for your comment because now I’m going to have to try that variation as well!
Hi Amy,
I’m not much of a baker, however, your banana bread recipe because of its simplicity has managed to get me baking. I have baked this recipe for the third time now with great ease.
It’s beyond tasty and perfection.
LOVE! ❤️ 🍌🍞❤️
I’m so glad this recipe has become a favorite for you!
I just baked this and holy shit is it delish! Because I have a severe corn allergy though, I left out the baking powder which made it fluffy and light yet moist. I also didn’t have any cinnamon at home so instead used cocoa powder. Worked well since I added chocolate chips and walnuts. This recipe is a 10/10!!!
Baked this bread today and hot damn it is yummy! Such a simple and easy recipe too, thanks!
It was little dry and I had to add 10 minutes of baking time but nice for one bowl.
My husband said this was the best banana bread he’s ever had! I substituted with dairy free butter, all purpose gluten free flour and coconut palm sugar.
Can I simply double this recipe in the future to make a second loaf?
Absolutely you can double this recipe! I do that sometimes and freeze extra slices. I’m so glad to know it worked so well with your substitutions!
Just made your banana loaf. Perfect way to use bananas as we would hate to waste anything while in lockdown here in South Africa. Thank you for the recipe.
Stay safe and healthy
Regards Connely
This is just the best and easiest bread ever! made it for breakfast and did it in a loaf pan… it is almost all gone and there are only 3 of us! Will be making this over and over forever! Thanks for the great recipe!
meant to say i made it in a bundt cake pan…
I’m so very excited to try this recipe. I have so many dark bananas in the fridge.
Do you think I could sub vegetable or canola oil instead of butter? If so, do you know roughly how much?
Yes! You can do an equal amount as a substitution.
I doubled the recipe because I had 8 Black bananas and I switched out liquid sugar in the raw. And can I just say these freaking muffins are so gooey and moist. Delicious! I made more than enough and freezing them. I will make again
I doubled the recipe because I had 8 Black bananas and I switched out liquid sugar in the raw. in place of white sugar. And because of high blood pressure I did not add any salt, at all. And can I just say these freaking muffins are so gooey and moist. Delicious! I made more than enough and freezing them. I will make again
Absolutely delicious. Made this today with my 9 year old son!
This was great and turned out so beautiful!!! Thank you, I am saving this one for sure.
This banana bread was amazing!! I
Made a 2nd one with chocolate chips and it was super yummy too👍🏻
It’s sooo bomb!!
I’ve tried making a couple banana breads and this one is the best one of all !! It was fully cooked and tasted amazing!
Very delicious. I omitted the nuts but this is yummy!
I made this last night. It was so delicious? Mine took the full 60 minutes baking time. I added pecans since I didn’t have walnuts! Delicious!!
My family loved this Banana bread, it’s so moist. . I’m making some for friends.
Precious Amy💕,
You have saved the day🤗
We are camping and barely have any internet.
I had these plump, extra ripe bananas that needed to be made into bread! But NO recipe.
Tried to pull up your site, but could not. Then I thought to check my emails and There you were WITH a Banana Nut Bread recipe available‼️
And, I could pull it up❣️Praise God🙌 Because no
country girl, can throw away useable bananas…
not during these times, anyway!
Thank you Amy for posting recipes that I can TRUST to be yummy! ( I used to trust Southern Living’s but no more. Not sure what happened to them) Anyway, I have Amy Nash now❣️❣️💝
Thank you darlin’❣️💘💘💘
Your comment made my day, Marsha! I’m so glad you loved this recipe and that it was there for you right when you needed it! I agree that you just can’t throw away useable bananas!
Okay, but this recipe is seriously amazing. I made some a week or two ago, and loved it. I currently have three more loaves in the oven to share with family. I will be making this recipe again and again! I love it! I’m gonna try some with chocolate chips next time!
Thank you, Niki! That makes me so happy to hear!
This is the best Banana Nut Bread I have ever made. Thank you!
So delicious! I drop some almonds on the mix and decorated whit chocolate chips. It was sooooo Good! My neighbors asked me for a slice because of the great smell!
I’ve made this recipe and it’s AMAZING. want to make it tomorrow but don’t have butter – only margarine. Do you know if it will work the same?
I’m so glad you love it! I haven’t tried it with margarine, but I think you’ll be just fine!
I made it with Becel and turned out great, never use butter.
Was just wondering, when you say butter is it safe to assume salted butter? Or should I use unsalted butter?
Yes, I use salted butter.
Thank you for such and easy and great banana bread recipe! I have never made banana bread before and this recipe was just so easy and it turned out great.
Very dense flat loaf. Was looking for a more crumbly loaf.
Super yummy! I tried to make it healthier by switching normal butter to vegan butter, granulated sugar to coconut sugar, and flour to whole wheat flour. It tasted amazing! super moist and really really good 🙂
Turned out great! Nice and moist.
This is a great recipe! I had used it in the past and lost the recipe and when I saw this I knew I had found it!
I made it today, put a little peanut butter into it….great flavor, very moist, but it crumbled when I cut it….any ideas why?
not enough binder ingredient…i.e., egg. when you increase any amount of the total weight of the “dry ingredients” and even though PB is wet, and sticky, its oil content is what makes the mixture loose and crumbly. Maybe try a little more egg (2 medium, 1 extra large, or 1 1/2 large eggs) and one tablespoon more of flour and you should get a better constistency! 🙂