When it comes to homemade banana bread, no other recipe can compare! This banana bread is moist, full of fresh banana flavor, and perfectly sweet!
I’m weirdly picky about bananas. I can’t stomach eating mushy bananas, so I only like ones with a peel that’s still slightly green at the ends and with no brown spots. But when the peel becomes speckled, and those speckles turn to large brown patches, all is not lost. Those overripe bananas – though too mushy to eat – have the sweetest flavor. That’s when it’s time to make banana bread!
Do you have any favorite recipes that just taste like home? That’s how this banana bread recipe feels for me. I’m not exaggerating when I say we’ve made this recipe at least 100 times! It’s SO easy to make (you can see just how easy in the video below!), and it produces a perfect loaf of banana bread every. single. time.
This banana bread is packed with fresh banana flavor (it uses 4 ripe bananas!) and is moist like a great loaf cake. It may be called ‘bread’, but there’s nothing dry about this recipe. I’ve eaten lots of banana bread and tasted many different recipes, and there is simply no banana bread more delicious than this one! My favorite part is the top crust. The sugar from the fruit caramelizes a bit when the banana bread bakes, giving the top crust the most delicious flavor. I always save this bite for last!
This recipe is also the perfect base for fun mix-ins. Over the years we’ve enjoyed adding new ingredients to the recipe – like chocolate chips or a bit of ground cinnamon – with great success. I’ve always preferred the classic, moist banana bread exactly as is, but feel free to get creative!
1/2 cup unsalted butter
4 overripe bananas
1 cup granulated sugar
2 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
Preheat the oven to 325°F.
Place the butter in a 10″x5″ loaf pan. Put the pan in the oven to melt the butter while the oven preheats.
In a large bowl, mash bananas using a potato masher or the backside of two forks. Add sugar and stir to combine. Add flour, baking soda, and baking powder and stir to combine. Add egg and stir to combine.
Carefully remove the loaf pan full of melted butter from the oven. Gently tilt the loaf pan to each side, being careful not to spill any hot butter, so that the butter coats all sides of the pan. Then carefully pour the melted butter into the dough and stir to combine.
Pour dough into loaf pan and bake for 1 hour, until the top is golden brown and a stick inserted into loaf comes out clean.
Place the pan on a wire rack and let the bread cool in the pan. Once cool, gently run a butter knife around the edges of the bread to ensure it isn’t stuck to the pan, and invert the pan over the wire rack to remove the banana bread loaf.
Store banana bread in an airtight container for up to 1 week.
This post was updated in February 2018 to include updated recipe photos, an updated recipe description, and a new recipe video.