Tender, moist, and made with pantry staples, this is truly the Best Banana Bread Recipe. 3 ripe bananas help naturally sweeten the bread and keep it extra moist while cinnamon adds hints of warm flavor throughout. Easy to freeze too!
The Ultimate Banana Bread Recipe
This banana bread recipe is my go-to whenever I have overripe bananas sitting on the counter. It takes me just 15 minutes to prepare and the whole family loves it. After all, what’s not to love about a slightly sweet and extra-moist slice of banana bread?
While I kept this recipe bananas only, feel free to add in some walnuts or chocolate chips for a little twist. I definitely do sometimes, depending on what we have on hand.
And here’s a tip – consider making an extra loaf to freeze! This disappears so quickly in our home that I almost always double the recipe so that there’s some to freeze for later.
If you prefer banana bread with a twist, check out my other banana bread recipes including triple chocolate banana bread, mocha banana bread, cream cheese banana bread, cake mix banana bread and banana bread in a jar.
Why This Is The Best Banana Bread Recipe
Out of all the banana bread recipes out there, why is this the best one? Here are a few reasons…
- Quick and easy. It takes less than 15 minutes of prep to make this recipe and 45 minutes in the oven. That means from start to finish, it takes less than an hour!
- Ultra-moist texture. Thanks to the overripe bananas, butter, sugar, and eggs, this bread is dense, tender, and moist.
- Warm flavor. Cinnamon pairs nicely with the bananas to add a hint of warm flavor in every bite.
- Freezes well. This bread stores well at room temperature but even better in the freezer! I often make a double batch just to have a loaf to freeze later.
What You’ll Need
You’ll need ripe bananas, cinnamon, and a handful of pantry staples for this recipe. See the recipe card below for measurements.
- All-purpose flour
- Baking soda & baking powder – Ensure the banana bread rises in the oven.
- Cinnamon – Adds a hint of warm flavor throughout the loaf.
- Butter – I used salted butter for the extra flavor.
- Granulated sugar – Sweetens the bread.
- Eggs – Gives the loaf of bread shape and structure.
- Bananas – Ripe bananas are key to banana bread. Ones that have brown spots are the best option.
- Vanilla extract
Can I Use Frozen Bananas for Banana Bread?
Absolutely. If you ever have bananas browning on the counter but aren’t in the mood to bake, just throw them in the freezer. Allow them to thaw on the counter then proceed with the recipe.
How to Quickly Ripen Bananas
If you’re craving banana bread but don’t have any ripe bananas on hand, there are a few things you can do.
- Ripen in a brown bag. Place the bananas in a brown lunch bag, fold to close, and let them ripen on the counter. Depending on how ripe they already were, they should be ready in 1-2 days. Adding another browning banana or an apple to the bag will help them ripen faster.
- Bake. If you need ripe bananas in a hurry, the other option is to bake them. Place the bananas on a baking sheet lined with foil. Bake at 300F for 15 to 20 minutes. Note that this will make them soft and easy to mash but not as sweet as naturally ripened bananas.
Part of the fun of banana bread is that you can easily customize it to your personal preference. This recipe is for plain banana but if you want to add a mix-in, go for it! Here are some ideas:
- Chopped nuts (pecans or walnuts are a great option!)
- Chocolate chips (milk chocolate, semi-sweet, or dark!)
- Other dried fruits
How to Make Banana Bread
This classic banana bread recipe comes together in a few simple steps. You can enjoy a fresh loaf warm from the oven in just one hour!
- Make the batter. Whisk the dry ingredients together in a bowl. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the bananas and vanilla extract. Gradually add the dry ingredients to the wet ingredients.
- Bake. Pour the batter into the pan. Bake for 45 minutes.
- Enjoy. Let the bread cool in the pan for 10 minutes then transfer to a wire rack.
Tips for the Best Banana Bread
After making this banana bread recipe more times than I can count, I’ve discovered a few easy tricks to ensure the best loaf of bread possible.
- Use slightly overripe bananas. This banana bread recipe is definitely the time to use those bananas that have a few too many brown spots to eat on their own. Obviously you don’t want to use bananas that are black or entirely brown but in general, the more brown spots, the sweeter the banana.
- Avoid overmixing. When you add the dry ingredients, stir just until they are fully combined and no streaks of flour remain. Overmixing leads to dry bread.
- How do I know when banana bread is done? The easiest way is simply to insert a toothpick in the center. If it comes out clean, it’s ready.
- Cool before slicing. While I certainly appreciate a slice of warm banana bread, you do want to let your loaf cool almost completely before trying to slice it. Otherwise, it can fall apart.
Enjoy your banana bread warm or at room temperature. Since this bread is super moist on its own, I often don’t find the need to add anything to it. However, some cinnamon butter is always a nice twist and peanut butter (or any nut butter) turns it into a more filling breakfast.
Since it’s just the right amount of sweet, you can get away with serving this banana bread for breakfast or as dessert. It also makes a great addition to any brunch spread.
How to Store Banana Bread
- Room temperature.Store in an airtight container for up to 2-3 days at room temperature.
- Freezer. This banana bread freezes well also. To freeze, wrap it tightly in plastic wrap or place it in an airtight container and store in the freezer for up to 3 months.
More Bread Recipes To Try
- Preheat your oven to 350°f (175°C). Prepare a 9×5-inch loaf pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light in color and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next one.
- Mix in the mashed bananas and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45 Minutes, or the center of the banana bread comes out clean when a toothpick is inserted into it.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a wire rack and allow it to cool completely before slicing. Enjoy!