Classic Banana Bread
This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me? Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!
Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:
- Incredibly easy to make
- Super moist, no dry banana bread anywhere in sight!
- Made with simple pantry staples that you likely have on hand
I’ve also included notes on how to freeze your banana bread, ripen your bananas quickly, and so much more!
Ingredients For This Recipe
To make this easy banana bread you’ll start out by gathering your ingredients. For this recipe we’ll be using:
- Unsalted Butter: Some banana bread recipes use oil, but I find that butter works best in this recipe. It also provides more flavor than using just oil.
- Sugar: I use a mix of brown sugar and granulated sugar in this recipe. The brown sugar adds extra moisture to the banana bread as well.
- Eggs & Vanilla Extract: You’ll be using a couple of eggs to bind everything together and some pure vanilla extract.
- Mashed Bananas: There’s two cups of mashed bananas in this recipe for maximum banana flavor. The mashed bananas also help to keep this banana bread incredibly moist.
- All-Purpose Flour: This provides the structure for the banana bread. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much.
- Baking Soda & Baking Powder: There’s a combination of baking soda and baking powder in this banana bread to give it the perfect amount of lift.
- Cinnamon & Salt: The cinnamon is optional here, but it adds a beautiful flavor to the the banana bread. The salt helps to balance out the sweetness too.
- Walnuts: As always, the chopped walnuts are completely optional. I love adding some to this recipe, but feel free to leave them out!
How To Make Banana Bread
To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:
- Cream the butter and sugars together: It’s best to beat the butter and sugars together for 4-5 minutes or until the mixture is light in color and fluffy. This will help incorporate more air into your batter which creates a lighter banana bread.
- Mix in the eggs and vanilla extract: It’s best to mix in your eggs one at a time, then mix in the vanilla. I also like to scrape down the bowl at this point and give it another good mix.
- Mix in the mashed banana: I prefer to add the mashed banana along with the rest of the other ingredients instead of at the end to ensure that I don’t over mix the batter.
- Whisk together the dry ingredients: Whisking the dry ingredients separately helps to ensure that everything, especially the baking soda and baking powder, are evenly distributed into the batter.
- Mix the dry ingredients into the wet ingredients: You only want to mix the wet and dry ingredients together until just combined. Over mixing the batter can lead to a super dense loaf of bread.
- Fold in the chopped walnuts: If you’re omitting the walnuts, simply skip this step!
Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.
Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.
FAQ’s
How ripe should your bananas be?
The best kind of bananas for this recipe are ones that are overripe with a lot of speckles. If your bananas are still green or just yellow, then I suggest waiting a little longer.
If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.
How do you store this bread?
You can store this banana bread in an airtight container at room temperature for 3-4 days. While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.
Can you freeze it?
Yes, absolutely! To freeze the the loaf: Wrap the loaf tightly with plastic wrap and store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room temperature.
To freeze individual slices: Slice the bread and place it on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. You can thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds at a time or until warmed through.
Baking Tips
- When measuring your flour, avoid scooping it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- You can use your electric mixer to mash your bananas before getting started with this recipe. Just make sure to wipe the mixer and bowl clean before you cream your butter and sugar together.
- You’ll need two cups of mashed bananas for this recipe, which usually comes out to about 4 large bananas or 5 medium bananas.
More Easy Banana Recipes To Try!
- Banana Muffins
- Banana Cake
- Banana Crumb Cake
- Blueberry Banana Baked Oatmeal
- Banana Chocolate Chip Muffins
Video Tutorial
Classic Banana Bread Recipe
Ingredients
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (440 grams) mashed banana
- 1/2 cup (80 grams) chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4-5 minutes or until light and fluffy.
- Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Gently stir in the chopped walnuts.
- Scoop the batter into the prepared loaf pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
- Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool completely.
Notes
Is it possible to use a 5x13x7cm load pan its all i have
You can use a different size pan, you’ll just need to adjust the baking time and use less batter in it if the pan is smaller.
I didn’t have enough flour so I cut the recipe in half and baked for 40 min on 350 it in a aluminum pie pan that I saved. It came out great! Very moist just as you advertised. I only had 1 1/2 large bananas and it came out perfect! Thanks!
Hi Ms. Danielle, I was browsing your banana loaf recipe but it did not mentioned how many eggs I need to put. Hoping for your response. Thank you
You’ll need two large eggs, it’s listed in the recipe.
Hi Danielle; Thank You, so much for the great tips, on your recipes. I was looking at the 1, for the “banana bread”, and decided to “Share” a small item that I add to my Banana Bread. I add between 1 & 1+1/2 Cups chopped Dates. My whole family “Raves”, about it.
Happy to hear that everyone liked the banana bread, Richard!
This is a great recipe, much more elaborate than our family recipe but I’m always game for changing it up once in awhile. For decades now, one thing we’ve found to be essential in keeping the loaf moist, springy, and preventing the bread from crumbling is using frozen(slightly thawed) bananas. As you mentioned Danielle somehow there’s always one or two bananas that end up too ripe to eat, at that point we put them in the freezer until they’re ready to be used. This has been our family’s method for nearly a century and I can guarantee that every woman and every generation of our family has a freezer full of black bananas.Lol Using the frozen over ripe bananas give the bread an added depth of flavor that is heavenly.
Can I use salted butter instead of the unsalted. I have all the ingredients but unsalted butter:/
That would be fine! Just reduce the salt to 1/8-1/4 teaspoon.
Danielle!
I made your classic banana bread this morning, but ran out of time so made the same recipe into 12 muffins instead, baked @ 350 for 35 minutes. They were big, fluffy and moist and DELICIOUS! I googled “moist banana bread” and your recipe popped up. I also had 4 ripe bananas to use or chunk, so was glad your recipe called for 4 large. Great job, and I look forward to testing your other recipes, too!
p.s. My wife the RD said they were wonderful! Passed inspection!
-Stu RN
So glad to hear they turned out great for you!
Flax “eggs” work perfectly with this recipe! I just add the “eggs” to the creamed butter and sugar and mix for 30-60 seconds (it will get fluffy) before adding the banana followed by the dry ingredients. The fluffy flax “eggs” increase the volume of the batter so I recommend using a larger loaf pan or scooping the excess batter into muffin tins. You’ll also want to increase the baking time by 10-20 minutes. I hope this helps 🙂
My new favorite banana bread, thank you! I doubled everything except the butter and had two great loaves. Trying your banana oatmeal recipe next!
This banana bread was delicious! I followed the directions exactly and it turned out just as described. My bread looked just like the picture too! I used my Cuisinart Smart Stick for mixing and it worked well.
Hi! One of my friends swears by this recipe and shared it with me—I’m excited to try it!
Could I prepare the ingredients and such — say, the wet ingredients together, and/or the dry, and/or get the batter ready and everything, and keep it in the fridge overnight so I can bake it in the morning? Or would you not recommend doing that? Thank you!
Since there are butter and mashed banana, I don’t think it would work well to make the batter or the wet and dry ingredients ahead of time. The bread will keep well for a few days at room temperature, you could bake it the day before and reheat individual slices.
What can i use ibstead of eggs..???? I’m vegetarian
You may be able to use flax eggs, but I haven’t tried it in this recipe.
Baked this tonight (exactly as written) & its a hit! Very easy recipe! Thank you. It came out perfect.
Dont have a loaf pan will a square cake pan work?
That would be fine, just adjust the baking time as needed.
I made this and it is the best banana bread i ever had. It came out really nice and moist. Thank you for sharing this recipe
Sarah from Nigeria.
Absolutely amazing! Tried making the other day and was light and fluffy! Added chocolate chips to mine.
I just used this recipe to make banana muffins (I don’t have a loaf tin) and sprinkled peanut butter m&ms on top. They have turned out fantastic! I’ve made banana muffins in the past but they often come out dry, whereas these are absolutely perfect. Thank you so much for this excellent recipe, I’m going to make it many times in the future!
I’ve just tried this recipe, it was a success! it is a real good banana bread! Thank you. ?
Just a comment here; I am about to make this recipe (first banana bread ever, and I would be embarrassed to give my age – ha!).
Anyway, in your recipe I am thinking that you meant to say an electric hand mixer, rather than to just say “electric mixer” since both methods are electric; am I right? I am also embarrassed to say that – at my age – I still use a hand mixer! Mix Masters are just too expensive!
Yes, I meant an electric hand-held mixer 🙂
Hello there! I was wondering if I could use a convection oven with the banana bread recipe?
That would be fine. You may want to reduce the oven temperature 25°F or cut back slightly on the baking time.
Great recipe! My family loved it. I added a very labout 1/4 bag of milk chocolate chips with walnuts. Turned out so delicious and, not overly sweet. Bread cooked perfectly, turned out moist. Thank you.
Made this yesterday. I used 4 bananas and added a bit of nutmeg. It was delicious! The banana bread was gone in a matter of minutes, and everyone asked me what recipe I used! Will definitely make again
Hello! I’m making this today and just wondering if it comes out as one loaf or two? I’ve made other banana breads before and the batter always made two loads so I just wanted to double check if this is one or two?
Hi, Monica! This recipe makes one loaf of bread.
Used this recipe to make a loaf of banana bread this morning. Didn’t have any walnuts but sprinkled the top with pecans before baking. Had to to tent it and cook an extra 15 minutes before the toothpick came out clean but looks and smells great. Can’t wait until it cools enough to eat.
Hi
Baked this yesterday .
Superb recipe . Love it
Hi,
Hoping to use this recipe again but for muffins instead,(awesome as bread). Danielle, might you have any advice for such a convertion?
Thanks,
Colleen
I think that would be fine! I’m not sure how many it will make, but I would fill each muffin cavity almost all of the way full. I would guess baking time to be somewhere around 20-25 minutes.
D9 you have the nutritional information for this bread? My family loves it
I’m not sure on the nutritional information, but you can plug it into an app/website like My Fitness Pal to get an estimate.
Perfect recipe. Our whole family enjoyed this banana bread. I also made banana muffins with this recipe and added blueberries!! Delish!!
Hi Danielle, when I made this recipe, the innards cooked pretty well @ 65 min, but the exterior was kind of thick/hard and separated very easily from the inside. Any idea why and how I can remedy? Thanks, Aris
Have you checked your oven temperature with an oven thermometer? And did you make sure to cover the bread with some foil to prevent it from overcooking on top?
I am so glad I found your site! I made this banana bread and it was the best ever. I also found your pie crust recipe and it has made me love making pie. I am no baker but your tips, thorough explanation AND your use of grams in your recipe has made me fall in love. Jts fool proof when you have the grams!! Thank you!
Thank you, Kayla! So glad you enjoyed the banana bread and pie crust!
Do I just double the recipe for two loaves of bread?
Yes, you can double the recipe for two loaves. It will be quite a bit of batter, so I would be careful not to over mix it.
Hello I really loved your recipes could you please tell me the macros for this. Like the calories, sugar, carbs etc ?
I’m not sure on the nutritional info, but you can plug the ingredients you used into an app or website like My Fitness Pal to get an estimate.
This is very tasty, however my bread turned out a little dry. I did not overbaked as I took out of the oven as soon as cake tester was clean. Any suggestions?
Sorry to hear that, Denise. Did you make any adjustments to the recipe? And did you measure out the mashed banana?
Very good! I added 2 tablespoons of applesauce to prevent drying. Delicious!