Your search for the best homemade banana bread recipe ends here. Perfectly moist, full of fresh banana flavor, and unbelievably easy to make, this classic banana bread recipe is the only one you'll ever need.
I'm not a picky eater, but I am picky about bananas. I can't stomach eating mushy bananas, so I'll only eat 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 and are perfect for baking one of my all-time favorite recipes: Homemade Banana Bread!
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Why You'll Love This Recipe
There's a seemingly infinite number of banana bread recipes, each one claiming to be the best. There are also a handful of recipes that involve more complex techniques, like pre-cooking the bananas to reduce their liquid, but I prefer to keep things simple and classic. This banana bread recipe is quick and easy, using simple ingredients and techniques (just mashing and stirring). It's perfect for making with kids, and it takes just 10 minutes of hands-on baking time to whip up a perfect loaf from scratch!
This banana bread is packed with fresh banana flavor (it uses 3 to 4 ripe bananas!) and perfectly moist. 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 that bite for last!
This homemade banana bread recipe is a staple in my house. It's practically a family heirloom. 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 moist banana bread every. single. time.
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 with mix-ins!
Ingredient Notes & Substitutions
Bananas - Overripe bananas add flavor, moisture, and sweetness to the bread. How ripe should the bananas be? Very! See the photo further down in the post for a visual.
Sugar - Sugar adds both sweetness and structure to the bread. You can replace up to half of the granulated sugar with brown sugar if you prefer.
Baking Powder and Baking Soda - Both are leaving agents that help the bread to rise. Baking soda also helps with browning, so the bread achieves a perfectly golden color as it bakes.
See recipe card at the bottom of this post for full ingredient list and measurements.
Special Equipment
This recipe does not require any special equipment and comes together in just one bowl. If you have a potato masher, that will be helpful for mashing the bananas, but if you don't have one you can just use the tines of two forks to mash the bananas.
Step-By-Step Recipe Instructions
Step 1: Place the butter in the loaf pan and melt it in the preheating oven.
Step 2: In a large bowl, mash bananas using a potato masher or the backside of two forks.
Step 3: Add sugar and stir to combine. Add flour, baking powder, and baking soda and stir to combine. Add egg and stir to combine.
Step 4: Carefully remove the loaf pan of melted butter from the oven. Gently tilt the loaf pan to each side, so that the butter coats all sides of the pan.
Step 5: Carefully pour the melted butter into the batter and stir to combine.
Step 6: Pour batter into the loaf pan and return the pan to the oven. Bake for 1 hour or until the top is golden brown and a stick inserted into loaf comes out clean.
See recipe card at the bottom of this post for detailed recipe instructions.
Recipe Video
Recipe Tips
To bake a loaf that's nice and tall rather than short and squat, choose a loaf pan that's 8.5 x 4.5 inches. You can also bake this recipe in a loaf pan that's 9 x 5 or 10 x 5 inches, but your loaf will be shorter and your slices more rectangular. This only changes the appearance and not the flavor or texture of the bread.
How Ripe Should Bananas Be for Baking Banana Bread?
To make banana bread, you'll need overripe bananas. Bananas become sweeter as they ripen, and the sweetness and softer texture of overripe bananas is ideal for baking banana bread. The banana peels should be covered in brown spots - the more brown spots the better - with absolutely no green.
How to Quickly Ripen Bananas
There are lots of tricks on the internet for how to quickly ripen bananas, and I've tried several without success. In my experience it's best to let the bananas ripen naturally - but there is a way to speed this process along! To ripen bananas more quickly, separate bananas at their stems (rather than keeping them in a bunch) and place the bananas into a brown paper bag, folding the top of the bag to seal it. Leave the bag of bananas at room temperature until ripe. This trick speeds up the ripening process by several days. Refrigerating bananas actually slows down the ripening process, so be sure to keep them at room temperature.
Another helpful tip: store ripened bananas in the freezer so that you're prepared when a banana bread craving hits! Rather than waiting days for bananas to ripen, grab a few extra bananas next time you're at the store, let the bananas ripen naturally, then freeze them. This way you'll have bananas ripe and ready for baking when you need them! Simply thaw the bananas at room temperature for a few hours before baking.
Storage Instructions
Room Temperature: Banana bread can be stored at room temperature for up to 5 days. Store the loaf in a sealed but not quite airtight container (like a bread box) or in a plastic bag with a paper towel inside to absorb any excess moisture away from the bread. I wrote an entire post about the best way to store banana bread (and other quick breads), so check it out if you're wanting even more information.
Freezing: Banana bread can be frozen for up to 3 months. Be sure the bread is completely cooled before wrapping with plastic wrap and foil and freezing.
Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more easy dessert recipes and helpful baking tips.
Recipe
Homemade Banana Bread
Special Equipment
- Potato masher (optional, can substitute forks)
Ingredients
- ½ cup (113.5 grams) unsalted butter
- 3 large (or 4 small) bananas, overripe
- 1 cup (200 grams) granulated sugar
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (2 grams) baking soda
- 1 large egg
Instructions
- Preheat the oven to 325°F.
- Place the butter in a standard loaf pan (8.5″x4.5″). 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 powder, and baking soda 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.
- Carefully pour the melted butter into the batter and stir to combine.
- Pour batter into the loaf pan and return the loaf pan to the oven. Bake for 1 hour or 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.
Cheryl says
My 5 year old grandson loves Banana Bread and I had some overripe bananas. I asked him if he’d like to help me make some Banana Bread and of course the answer was a big “YES!” He helped every step of the way and I wish I could post the final picture here. I am not a Banana Bread eater but he said it was delicious as did his 3 year old brother and my husband. This recipe is going in to my “Tried and True Recipes” in my Paprika app.
Allison Ferraro says
Hi Cheryl! Your smile just brought a big smile to my face and reminds me of how I learned to bake... in the kitchen with my own mother and grandmother. It sounds like you had a special time with your grandson, and I'm honored that my recipe could be a part of it!
- Allison
Elizabeth says
Considering this is probably about the 5th or 6th time I have used this recipe, I owe it a review! Such a good banana bread recipe! Very simple but delicious, and I love the idea of melting the butter in the warming oven. Well thought out post and recipe, thanks!
Allison Ferraro says
Thank you so much for taking the time to leave a review, Elizabeth! I know that there are about a million banana bread recipes out there, and I'm so excited to hear that you love this recipe as much as I do!
- Allison
Allison says
This banana bread is so good- the texture is incredible! My husband requested that I add walnuts, and it was such a good treat!
Lara says
Hi, I found this banana bread recepie accidentally on the internet and I just made it and tried the first piece: best banana bread ever!! Thank you for sharing!!
Allison says
Thank you so much, Lara! I agree. 😊 I'm picky about my banana bread, and the texture of this bread is my favorite!
- Allison
Janet says
This is the easiest banana bread that I’ve ever made. And so delicious! I threw in a handful of chocolate chips but it would have been just as tasty without. . Thanks Allie!
Allison says
Thank you so much for your review, Janet! I agree that this recipe is SO easy without sacrificing flavor. I love to add chocolate chips sometimes, too 🙂
- Allison
megansmouth says
this looks so yummy, can't wait to try this out. perfect breakfast treat