This is the moist and delicious banana bread recipe that you have been looking for. It turns out perfect every time. You can even mix this one by hand, no need to get out that big mixer! It is also a great recipe to use up those over-ripe bananas that nobody ate through the week.
This is such an easy recipe that even if you don’t consider yourself a “baker” you can make this! I call that a foolproof recipe.
If you are looking for a muffin option, check out this recipe for banana bread muffins. Or these Banana Bars with frosting are out of this world!
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Why You’ll Love THIS Banana Bread
- It's the perfect use-up-the-bananas recipe.
- Moist, tender crumb that stays good for days.
- Big banana flavor without being overly sweet.
- It's wildly easy and incredibly forgiving.
- Customizable to your heart's content. Choc chips? Walnuts? A cinnamon-sugar top?
How to Speed Up Ripening Bananas
You may even want to buy some extra bananas to over-ripen just for this recipe! To speed up the ripening process you can place your bananas in a paper bag with the top folded over to trap in the ripening gases.
If you already have one or two overripe bananas place those in the bag too. This will increase the amount of gas (ethylene) needed to ripen the bananas. You could also add an apple if you do not have additional ripe bananas.
This recipe for Banana Bread Pancakes is also a GREAT way to use up those ripe bananas.
Banana Bread Ingredients
You probably have most of these banana bread ingredients on hand already! The only thing you need to do now is make sure you have some REALLY ripe or over-ripened bananas that have started to brown and get really soft and sugary!
3 Over-ripe bananas
1 stick softened butter
White sugar and brown sugar
Eggs
All purpose flour
Vanilla
Baking soda and baking powder
How to Make Easy Banana Bread
Step 1
Preheat your oven to 350 degrees. Prepare a loaf pan by spraying it with baking spray or greasing it lightly with oil.
In a small bowl completely mash 3 bananas using the back of a fork.
Step 2
In a mixing bowl cream together the butter and sugar, for about 2 minutes.
Stir in the mashed bananas, 2 eggs, 1 teaspoon vanilla, and ยฝ teaspoon kosher salt.
Step 3
Place a mesh colander over the bowl and sift in 1 ยฝ cups flour, 1 teaspoon baking soda and 1 teaspoon baking powder. Mix the dry ingredients into the batter.
Pour the batter into the prepared pan.
Step 4
Bake at 350 for 50-55 mins. If the edges and top start to brown too much you can lightly tent some foil over the top of the banana bread for the last 10-15 minutes.
Step 5
Cool in the pan for about 15 minutes. Turn out and then cut into slices.
Storing Banana Bread
Store any leftover banana bread at room temp either wrapped in foil or in an airtight container for up to 5 days.
Freezing
Yes, you can freeze your baked banana bread. Make sure it is completely cooled and wrap in plastic wrap, then place in a freezer baggie or freezer safe container. Freeze for up to 3 months.
To thaw simply place the frozen bread on the counter at room temp for a couple hours.
Banana Bread Variations
Chocolate Chip Banana Bread
Fold in a cup of chocolate chips (semi-sweet or milk). They melt into little pockets of gooey sweetness.
Walnut Banana Bread
Stir in chopped walnuts for crunch and a nutty flavor. Toasting the walnuts first takes the flavor up a notch.
Cinnamon-Spiced Banana Bread
Add ยฝ to 1 teaspoon of cinnamon to the dry ingredients. It warms up the whole loaf and makes the kitchen smell absolutely incredible.
Bakery Spiced Banana Bread
Add a pinch of nutmeg, clove, or allspice (or a blend). You don't need much, just a pinch or two!
More Bread Recipes
Easy Banana Bread Recipe
Equipment
Ingredients
- ยฝ cup salted butter - softened at room temp
- ยฝ cup white sugar
- ยฝ cup light brown sugar
- 3 over ripe bananas
- 2 eggs
- 1 teaspoon vanilla
- ยฝ teaspoon kosher salt
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
Instructions
- Start by preheating the oven to 350ยฐF. Prep a loaf pan by spraying it with cooking spray or lightly coating it with oil.
- In a small bowl mash the bananas together using the back of a fork. Try to mash down all the chunks.3 over ripe bananas
- In a large bowl with a hand mixer or stand mixer, cream together the softened butter and both sugars, until it is completely combined. If using a mixer let it run for 2 minutes.ยฝ cup salted butter, ยฝ cup white sugar, ยฝ cup light brown sugar
- Mix in the mashed bananas, 2 eggs, kosher salt, and vanilla.2 eggs, ยฝ teaspoon kosher salt, 1 teaspoon vanilla
- Place a fine mesh colander over the bowl and sift the flour, baking soda, and baking powder into the batter.2 cups all purpose flour, 1 teaspoon baking powder, ยฝ teaspoon baking soda
- Mix until all the flour is combined. Don't overmix or your banana bread will be tough.
- Pour the batter in the prepared loaf pan.Mom's Tip: to get a crack in the top, like bakery bread, take a knife and run it down the middle of the batter, creating a divot (see photo)
- Bake for 50-55 minutes, until a toothpick inserted all the way in the middle comes out clean (with no batter on it). If the top of the bread is getting too brown around the 40 minute mark, you can lightly tent foil over the top of the bread.
- Let it cool for about 5-10 minutes before trying to remove it from the pan.
Storing
- Store your cooled bread in an airtight container or wrapped in foil, at room temp, for up to 5 days.
Freezing
- You can freeze your banana bread. Simply wrap it in plastic wrap and then place in a freezer bag or freezer safe container. Freeze for up to 3 months. To thaw place the bread at room temp for a few hours.
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