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!

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!

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.

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

4.93 from 490 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. I made this today. It came out perfectly! It's delicious. And such a simple recipe to follow. Thanks for sharing.

  2. Simple and perfect! I added chocolate chips and (to my 1/2 only - for me!) white chocolate chips, walnuts, and toasted macadamia nuts. Yum!! I also used a round cake pan and it turned out perfectly. Thank you!

  3. We love your banana bread, freeze it and use it later - like if someone stops in.  Of course we like it best fresh from the oven.
    When we eat it at home, we slice off a couple of pieces and drop them into our toaster slots.  THIS makes the BEST treat EVER. When it pops (watch it) ...they will be toasty with a bit of a crust on the slices!!!! We also put some choc chips in and pecans, so your chips soften from the toaster and the pecans toast!!!  Really encourage you to try this - it is far past the most delicious banana bread - in this world...SO yummy❣️

  4. I love this recipe! Whenever I have leftover bananas I store them in the freezer and whenever I have 3 or more I’ll make some banana bread 🙂

    One tip: I would mix the flour in BEFORE mixing in the walnuts. Nothing’s more annoying than biting into a walnut and tasting the flour in the crevices.

    Overall, amazing recipe! Me, my husband, and my friends think it’s yummy 😋

  5. This is my favorite banana bread recipe! I make it all the time. I put coconut in mine and it was delicious!

  6. Very good. I made one yesterday and swirled cinnamon sugar on the top of it, so moist and so fast to make. Today I doubled the batch and am baking 6 mini banana bread as I review this.  Will continue to make this recipe. 

  7. Great and easy recipe. I added maybe a 1/4 cup shredded coconut (I tend to add coconut to a lot of my baking) and a handful of walnuts. Super tasty. I love banana bread toasted, so that’ll be breakfast tomorrow! 

  8. Um HELLO I’ve made this recipe at least 10 time it’s perfect in every way and taste😩😩😩🤤

  9. My mom makes delicious banana bread, but using her same recipe mine never turns out. I have been looking for a recipe that turns out well for me. I have made this one twice in two weeks. The first time my kids ate the entire loaf in one day! My second batch (a double batch this time) is in the oven now, and my whole house smells amazing! This is my new go-to recipe for banana bread. Thank you!

  10. Perfect banana bread! Moist and delicious! One bowl process is fantastic. You have replaced my Joy of Cooking banana bread recipe that I have used for 30 years!!! Family loved this, and prep was super easy! Thank you!

  11. I'm glad I lost my regular recipe for banana bread, because this one not only is tastier, but easier to put together. Family loved it. Made it yesterday and it's gone...Oh and added chocolate chips - so, so yummy! Thank you! 🙂

  12. I have made this about 5 times now and made them into muffins once. This is the easiest and best recipe I have tried. It comes out so moist and yummy.

  13. I'm making these for the second time. They are so delicious. I make muffins so I don't have to have the oven on so long in this heat!  

  14. I tried this today, since I had three large bananas trying to die....Made it in my Kitchenaid , so quick and easy.  I added walnuts and it was really good and not overly sweet, thank you!

  15. My loaf is baking now, and it smells amazing! This was super easy to pull together!

    The recipe at the bottom is missing the flour in step 3, by the way. I figured it out, but it’s probably a good idea to add that in 😉

    Looking forward to tasting it!

  16. This banana bread was Amazing. I used half cup whole wheat flour with 1 cup all purpose flour. The loaf was still moist and delicious. I used walnuts and plan to try raisin next. As we say in Jamaica the banana bread “tun up!” ( meaning- it taste good).

  17. This is a great little recipe. Used 3 bananas and pecans because I didn't have walnuts. It baked up beautifully and tasted great. Will make again. Thanks for sharing.

  18. Absolutely love this recipe. So easy to make and tastes delicious. I ran out of walnuts so substituted for pecans 2nd time around. Work great. Thank you for this

  19. Oh my goodness. This is the easiest and best banana bread I've made. So far I've made it three times , with a little less sugar and it has turned out perfectly every time. I freeze it and slice it and my husband takes a piece in his lunch every day.  I'm going to try it next time with oat flour and see what happens!

    1. Oh it's been a while since I did mini loaves! I need to do them again and include better timing, but I think it's around 25-35 minutes. Unless you have one of those mini loaf pans that are almost more like jumbo cupcakes, in which case I think it might be more around 20-25 minutes.

  20. This is the best banana bread recipe. The only changes I made were that I increased the cinnamon to 1 tsp, added a 1/2 stick of salted butter, no salt, and 2 tsps each of vanilla, butter, and banana extracts.

  21. Guess who forgot the cinnamon...facepalms...
    I just got it in the oven when I realised, so i sprinkled it with cinnamon sugar.
    I'm sure it will be good.

  22. I made this for my family and they LOVED it. I substituted the white sugar with 1/4cup Stevia and 1/2 cup brown sugar ( Hubby is diabetic). I also sprinkled a very light dusting of brown sugar on top before baking. Thank you so much .

  23. Doubled the recipe and made one without nuts for the kids to take for school one with walnuts for the big kids , really easy and a great success

  24. The recipe was so simple.  Made them into muffins and they were so moist delicious!  The whole family devoured them.  We will make them again for sure!  Thanks for the great recipe!

  25. Does it matter the size of the banana? I have these big Costco size banana. Can you give the aprox. weight of the mashed 🍌 ? Thanks!

  26. Trying recipe with walnut, peaches and cranberries. We will see what happens. Sounds good. Waiting game 50-55 minutes. 

  27. I’m making this now, and it’s smelling amazing!  Just need advice on one thing, and that is that I’m running into the same problem I always run into with banana bread.  The timer is done (60 minutes), using the size pan you mentioned, outside is beautifully dark and center is wet. 😩 HELP!!!

    1. If you are finding that the outside is dark but the center is wet, try either decreasing the temp by 25 degrees F and cooking longer (this will hopefully help the loaf cook more evenly instead of the outside cooking more quickly than the inside) or try tenting the banana bread with foil to prevent it from browning so much on top.

  28. Amy, this is not only the BEST banana bread I’ve ever made but it’s the BEST banana bread I’ve ever had!!! It is incredibly moist and sticky and so so tasty. I’m very impressed!
    I had to bake mine closer to the 60 minute mark and kept checking the temperate with an instant read to ensure the core was 200 degrees F. The results were great!!! Thank you for this recipe! I’ll be printing it out and adding to my recipe book!

  29. Very delicious and easy to make. Perfect Banana Bread recipe! Love your additional notes on how to store and suggestions to make them as muffins. Thank you so much.

  30. I came across this recipe like I do other banana bread recipes and tried This recipe by far is the best banana bread recipe I have ever made and tasted all of the other banana bread recipes in my Pinterest post have now been deleted and only this banana bread recipe is the only recipe I will ever make.