• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Bread Recipes

    Homemade Banana Bread

    Published: Jul 18, 2015 by Allison Ferraro · Modified: May 17, 2022 · 6 Comments

    Jump to Recipe

    Your search for the best homemade banana bread recipe ends here. Perfectly moist, full of fresh banana flavor, and baked from scratch, this easy and classic banana bread recipe is the only one you'll ever need.

    angled view of a sliced banana bread loaf on a wooden cutting board this Recipe
    Jump to:
    • How to Make Banana Bread from Scratch
    • Recipe Video
    • How Ripe Should Bananas Be for Baking Banana Bread?
    • How to Quickly Ripen Bananas
    • More Easy Bread Recipes to Love
    • Recipe
    • Comments

    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!

    This banana bread is packed with fresh banana flavor (it uses 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!

    side view of banana bread slices on a wooden cutting board

    How to Make Banana Bread from Scratch

    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 20 minutes of hands-on baking time to whip up a perfect loaf from scratch!

    • Melt butter in a loaf pan in the oven while it preheats. This saves you a tiny bit of time, and we'll use the butter to grease the pan before adding it to the batter.
    • Mash the bananas and stir in sugar.
    • Add flour, baking powder, and baking soda and stir to combine. Then add an egg and stir until blended.
    • Add the melted butter to the batter and stir to combine.
    • Pour the batter into the greased loaf pan and bake for 1 hour.
    • Voilà! Perfect banana bread every time!

    Recipe Video

    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.

    bunch of ripe bananas on a white surface

    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.

    More Easy Bread Recipes to Love

    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)
    • close up overhead view of bread loaf on a cutting board
      Cranberry Walnut Bread
    • side view of a slice of crumb cake on a white plate
      Banana Bread Peanut Butter Crumb Cake

    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 simple recipes, baking tips, and inspiration.

    Recipe

    side view of banana bread slices on a wooden cutting board

    Homemade Banana Bread

    Perfectly moist, full of fresh banana flavor, and baked from scratch, this easy and classic banana bread recipe is the only one you'll ever need.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10
    Yield: 1 loaf (8.5 in. x 4.5 in.)
    Calories: 287kcal
    Author: Allison Ferraro

    Ingredients

    • ½ cup unsalted butter
    • 3 large (or 4 small) bananas, overripe
    • 1 cup granulated sugar
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 large egg
    US Customary - Metric

    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. Then 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.

    Notes

    Storage: Store banana bread in an airtight container at room temperature for up to 1 week. Banana bread can also be frozen for up to 3 months; for best results, wrap the completely cooled loaf tightly in plastic wrap followed by a layer of aluminum foil and a plastic bag or other airtight container before freezing.

    Nutrition

    Serving: 1slice | Calories: 287kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 163mg | Fiber: 2g | Sugar: 24g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

    More Bread Recipes

    • Sliced loaf on a wooden cutting board next to apples, applesauce, and cinnamon.
      Cinnamon Applesauce Bread with Streusel Topping
    • side view of slices of chocolate chip zucchini bread stacked on a cooling rack with a green linen napkin
      Chocolate Chip Zucchini Bread (& Muffins!)
    • Chocolate Buttermilk Biscuits
    • overhead view of a cornbread muffin cut in half and spread with butter
      Dill & Honey Cornbread

    Reader Interactions

    Comments

    1. Allison

      October 30, 2022 at 3:58 pm

      5 stars
      This banana bread is so good- the texture is incredible! My husband requested that I add walnuts, and it was such a good treat!

      Reply
    2. Lara

      January 16, 2021 at 11:46 am

      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!!

      Reply
      • Allison

        January 16, 2021 at 4:11 pm

        Thank you so much, Lara! I agree. 😊 I'm picky about my banana bread, and the texture of this bread is my favorite!
        - Allison

        Reply
    3. Janet

      November 30, 2020 at 9:33 am

      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!

      Reply
      • Allison

        November 30, 2020 at 11:59 am

        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

        Reply
    4. megansmouth

      July 18, 2015 at 11:46 am

      this looks so yummy, can't wait to try this out. perfect breakfast treat

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Berry Season Recipes

    • Stack of mini muffins on a metal plate.
      Mini Blueberry Muffins
    • Mini fruit tarts topped with blueberry and a basil sprig on a white surface.
      Mini Fruit Tarts with No-Bake Cheesecake Filling
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Close up view of cake garnished with fresh blueberries and lemon slices.
      Blueberry Lemon Snack Cake

    Summer Dessert Recipes

    • sliced peanut butter cup stacked on a pewter plate
      S'mores Peanut Butter Cups
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Classic Lemon Bars
    • overhead view of a slice of icebox cake on a white plate
      Chocolate Peanut Butter Oreo Icebox Cake

    Summer Dessert Recipes

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Reader Favorites

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Top Baking Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    • Flour and cocoa being stirred together in a glass bowl with a wooden spoon.
      Mixing Methods in Baking: How to Fold, Beat & Stir
    • A box of baking soda and a can of baking powder next to small glass bowls of both leaveners.
      Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED