Banana bread is a timeless classic—warm, fragrant, and irresistibly moist. Whether you’re a beginner baker or a kitchen veteran, this best banana bread recipe will guide you to a tender loaf packed with banana goodness. Perfect for breakfast, snack time, or an anytime treat, this recipe balances simplicity and taste to deliver a foolproof loaf every time.

Banana bread is a timeless classic—warm, fragrant, and irresistibly moist. Whether you’re a beginner baker or a kitchen veteran, this best banana bread recipe will guide you to a tender loaf packed with banana goodness. Perfect for breakfast, snack time, or an anytime treat, this recipe balances simplicity and taste to deliver a foolproof loaf every time.

Why This Is the Best Banana Bread

  • Uses overripe bananas for maximum sweetness and moisture

  • Simple pantry ingredients you likely have on hand

  • Proven mixing method to avoid a dense crumb

  • Customizable add-ins for flavor and texture

  • Easy to double, halve, or freeze

By focusing on ripe bananas, the right balance of wet and dry ingredients, and gentle mixing, this recipe guarantees a tender crumb and rich banana flavor.

Ingredients You’ll Need

Makes one 9×5-inch loaf (8–10 slices)

• 3 very ripe bananas (about 1½ cups mashed) • ½ cup (115 g) unsalted butter, melted (or neutral oil) • ¾ cup (150 g) granulated sugar (or ½ cup white + ¼ cup brown for depth) • 2 large eggs, room temperature • 1 teaspoon pure vanilla extract • 1½ cups (190 g) all-purpose flour • 1 teaspoon baking soda • ½ teaspoon fine sea salt • ½ teaspoon ground cinnamon (optional, for warmth) • ½ cup mix-ins (chopped walnuts, pecans, chocolate chips, or dried fruit)

Step-by-Step Instructions

  1. Preheat & Prep

    • Preheat oven to 350°F (175°C).

    • Grease a 9×5-inch loaf pan or line with parchment paper.

  2. Mash Bananas & Combine Wet Ingredients

    • In a large bowl, mash bananas with a fork until smooth-ish (leave small chunks for texture).

    • Whisk in melted butter (or oil), sugar, eggs, and vanilla until blended.

  3. Sift Dry Ingredients

    • In a separate bowl, whisk flour, baking soda, salt, and optional cinnamon.

  4. Fold Wet & Dry Mixtures

    • Pour dry ingredients into wet ingredients.

    • Gently fold with a rubber spatula until just combined—some streaks of flour are fine. Overmixing leads to toughness.

  5. Add Mix-Ins

    • Fold in nuts or chocolate chips if desired, distributing evenly without over-stirring.

  6. Bake

    • Pour batter into prepared pan and smooth the top.

    • Bake 50–60 minutes, rotating halfway, until a toothpick or cake tester comes out with a few moist crumbs.

    • If the top browns too quickly, tent with foil in the final 10–15 minutes.

  7. Cool & Slice

    • Let loaf rest in pan 10 minutes.

    • Transfer to a wire rack and cool completely before slicing to prevent a gummy center.

Expert Tips for Extra Moisture

  • Choose ultra-ripe bananas: Black-spotted or fully black bananas yield the sweetest mash.

  • Don’t skimp on fat: Butter adds flavor; oil keeps the crumb more tender. A blend of both is ideal.

  • Room-temperature eggs: They incorporate more air, lending lightness to the batter.

  • Watch bake time: Start checking at 50 minutes. Overbaking dries out the loaf.

  • Steam trick: Place an oven-safe dish of water on the rack below for a moisture boost.

Flavor Variations to Explore

  • Chocolate Chip Banana Bread: Fold in ¾ cup semisweet chips for molten pockets of chocolate.

  • Nutty Banana Bread: Swap mix-ins for ¾ cup chopped walnuts or pecans; add a pinch of nutmeg.

  • Coconut-Almond Banana Bread: Stir in ½ cup shredded coconut and ½ cup sliced almonds.

  • Spiced Banana Bread: Add ½ teaspoon each of ground ginger and cloves for a chai twist.

  • Vegan Banana Bread: Replace eggs with flax “eggs” (2 tbsp ground flax + 6 tbsp water) and butter with coconut oil.

Storage, Freezing & Make-Ahead

• Room Temperature: Wrapped tightly or in an airtight container, stays fresh 2–3 days. • Refrigerator: Up to 5 days—bring back to room temperature or toast slices before serving. • Freezer: Freeze whole or in individual slices for up to 3 months; thaw overnight or toast straight from frozen.

Tip: Slice before freezing so you can grab-and-go for breakfast or snack.

Frequently Asked Questions

Q: Can I use whole wheat flour? A: Yes—substitute up to half the all-purpose flour with whole wheat for a nutty flavor; add 1–2 tbsp extra liquid.

Q: Why is my banana bread dense? A: Overmixing, old leavening, or bananas that aren’t ripe enough can cause density. Use fresh baking soda and ripest bananas.

Q: How do I keep banana bread from sticking? A: Line your pan with parchment, letting an overhang on two sides. Lift the loaf out easily after baking.

With this best banana bread recipe, you’re armed with the knowledge to bake a moist, flavorful loaf every time. Experiment with add-ins, master the mixing technique, and adjust to your taste. Whether sharing with friends, gifting to neighbors, or savoring solo with coffee, this classic banana bread is sure to impress. Preheat that oven—your perfect banana loaf awaits!

Looking for more crowd-pleasing baked goods? Try our recipes for zucchini bread, pumpkin muffins, or blueberry coffee cake next!