Best Banana Bread Recipe (2024)

This is simply the best banana bread recipe; we keep coming back to it. This easy banana bread boasts supreme moistness and big banana flavor without distractions.

Why This Recipe Stands Out

If you’re a banana bread fan, this recipe for our all time Best Banana Bread is 200% for you. We didn’t fool around with this classic, extra moist banana bread recipe because why mess with a great thing?

There’s a time for experimenting with banana bread variations — Hello, One-Bowl Healthy Banana Bread, which is crazy delicious without any refined sugar or dairy. There are obviously moments when chocolate is called for, as in Banana Ricotta Chocolate Bread.

However, when we’re craving pure banana bread where nothing but bananas shine, front and center, we always come back to this classic Banana Bread Recipe. This super easy banana bread is loaded with pure banana flavor and as tender as it gets. Time to let those super-ripe bananas do their magic.

Video: Watch Us Make this Recipe

Key Ingredients

• Six medium-sized, overly ripe bananas – the more brown spots, the better. And yes, it says 6 bananas…not a typo.
• 2 fresh large eggs – let them sit out long enough to reach room temperature.
• Real butter, softened to moderate room temp. Don’t let the butter get so soft that it’s close to melty, though.
• Pure vanilla extract, as it’s a great assist to the bananas.
• A mixture of white and brown sugar. The white sugar keeps texture light, while brown sugar complements the ripe bananas.

Key Steps

1. Mash 6 medium-sized, very overripe bananas. The spottier, the better.
2. Use electric mixer to mix together the wet ingredients.
3. Whisk the dry ingredients by hand.
4. Use rubber spatula to fold wet and dry ingredients, just until no flour streaks remain.
5. Bake until toothpick inserted in center of loaf comes out with a few tender crumbs attached.
6. Wait until loaf is FULLY COOL before slicing!

Pro Quick Bread Tips

• Use a lighter colored nonstick 9×5 loaf pan, if possible. The lighter color prevents edges from getting overly browned too quickly, and nonstick surfaces ensures that this moist banana bread will remove easily.
• Use a stand mixer (or electric hand mixer) to cream together the softened butter with the white/brown sugars. This part is not to be rushed; take the minutes necessary for butter/sugar mixture to achieve a fluffy and light consistency.
• When folding together the dry and wet ingredients, take care not to over-mix. Fold just until no dry flour streaks remain. Always keep in mind that over-mixing results in a coarser/dry texture, which we want to avoid.
• Once toothpick inserted into the center of your banana bread comes out almost clean with a few tender crumbs attached, the loaf is done. Don’t wait until toothpick is 100% clean, or you’ll risk over-baking.
• Allow your banana bread loaf to cool to room temp, or at least lukewarm before loosening from pan. Quick breads have a solid reputation of becoming more tender/moist the next morning.

How to Freeze

If you’re anything like me, you appreciate baked goods that can be frozen and taken out to serve when needed. This moist banana bread can be frozen as a whole baked loaf or in slices. Just be sure that the bread has cooled to room temp before wrapping airtight and freezing.

Just thaw at moderate room temp prior to serving. I usually take it out the night before I want to serve it. If you’d like to serve thawed banana bread warm, slice the bread and warm it up in oven or toaster for a few minutes just until warmed through.