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Easy Banana Bread Recipe

Must Try

This is the best banana bread recipe I’ve made. The brown sugar and cinnamon make a huge difference! You’ll need three super ripe bananas for this amazingly moist and easy banana bread.

I’ve tried many banana bread recipes, but this one with a batter made with butter and brown sugar is the best. It’s my family’s favorite, and many of our readers agree, calling this their forever banana bread!

I love the incredibly moist texture and rich buttery banana flavor. Our recipe makes one loaf, but since I’m always sad when the last slice disappears, I usually double everything to make two. For muffins, take a look at our easy banana muffins!

Key Ingredients

Bananas: For the best banana bread, use very ripe bananas. I’m talking brown and speckled bananas. They are sweeter and make the baked bread soft and moist. If you have unripe bananas and can wait a day or two, place them in a brown paper bag and set them aside in a warmer part of your kitchen.

Flour: I use all-purpose flour, but this recipe works with whole wheat or white whole wheat flour (whole wheat makes the bread a bit denser). A few readers have used 1:1 gluten-free flour in our recipe with success.

Baking soda: Helps the bread rise and brown nicely.

Salt, vanilla extract, & cinnamon: Add flavor to and make it taste amazing. 

Butter: Makes the best banana bread and adds a buttery, rich flavor. You’ll melt your butter for this easy banana bread recipe. We use olive oil when making lighter banana bread, which I love, but I still give the edge to butter on taste.

Brown sugar: Makes our bread flavorful and moist. You can swap other sugars, but you banana bread will not be as moist.

Eggs provide structure and stability to the bread. We use two eggs. To make this recipe egg-free, use 2 flax eggs or aquafaba.

How to Make Banana Bread

We call this easy banana bread for a reason. It’s so simple to put together. To start, whisk together your dry ingredients: flour, baking soda, salt, and cinnamon.

Toss your ripe bananas into a bowl and mash them with a fork. There’s no need for a stand or electric mixer when mashing bananas, especially if they are nice and ripe.

When the bananas are mashed, whisk in melted butter (yum), brown sugar, eggs, and vanilla extract. I love the brown sugar and butter combination and they are why this bakes to be so moist. We use the same ingredients when making banana muffins and banana pancakes.

Fold in the dry ingredients until you no longer see streaks of flour, and then add extras like chocolate chips or nuts. I’m adding walnuts to the batter in the photos. We also have this chocolate chip banana bread with a variety of chocolate in the batter to make it extra delicious.

Bake banana bread in a preheated 350°F oven until a knife inserted into the center comes out clean, usually taking 55 to 65 minutes.

To tell when banana bread is done, bake it until the top is golden brown, and a thin knife (like a pairing knife) inserted into the center comes out clean. If you have an internal thermometer, you can check the temperature by inserting it into the center, and it should read close to 200°F.

Easy Banana Bread Recipe

PREP
15mins

COOK
1hr

TOTAL
1hr 15mins

This is our favorite banana bread recipe. This easy recipe is so good that you’ll want to make two loaves. For the best moist banana bread, your bananas need to be ripe. It is even better if they are overripe, brown, and speckled.

Makes 1 loaf, approximately 10 slices

Watch Us Make the Recipe

You Will Need 1 ½ cups (195g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
3 medium bananas or 1 ½ cups mashed, very ripe bananas are best
8 tablespoons (115g) butter, melted and cooled
3/4 cup (150g) light brown sugar
2 large eggs at room temperature, see tips
1 teaspoon vanilla extract
1/2 cup (60g) walnuts, toasted and chopped, optional

Directions
1Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).
2Butter and flour an 8 ½-inch by 4 ½-inch loaf pan. Or grease the pan and then line it with a sheet of parchment paper (as shown in the video). See tips for pan sizes.
3Whisk the flour, baking soda, salt, and cinnamon together and set aside.
4Use a fork to mash the bananas into a chunky paste in the bottom of a large bowl.
5Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended.
6Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in two parts, stirring until the flour disappears and the batter is smooth. Fold in the nuts if using.
7Pour batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a thin knife inserted into the center of the bread comes out clean. If you have an internal thermometer, you can check the temperature by inserting it into the center, and it should read close to 200°F.
8Transfer to a wire rack to cool for 5 minutes. Unmold the bread and cool completely before slicing.

Storing 1Banana bread lasts in an airtight container, on the counter for up to 3 days, or in the fridge for up to 1 week.
2To freeze banana bread, double wrap it with one layer of plastic wrap and one layer of aluminum foil, then freeze it for up to 6 months.

Adam and Joanne’s Tips

Best pan: I use an aluminized steel 1-pound loaf pan, which is 8 ½” x 4 ½” (from USA Pans). For glass loaf pans, consider decreasing the oven temperature by 25 °F and baking a little longer. Stoneware pans may also need temperature/time adjustments, but it is hard to say without testing the specific pan. If using a 9″ x 5″ loaf pan, the banana bread will not be as tall, and the baking time will be less by 5 to 10 minutes.
Promote even baking: Before placing into the oven, set the loaf pan on an insulated baking sheet or two regular baking sheets stacked on the other to promote even baking. (A tip we picked up from Dori Greenspan)
Butter: Use salted or unsalted butter in this recipe. I like my banana bread when made with salted butter, which adds an extra 1/4 teaspoon of salt to the batter.
Room temperature eggs: To quickly bring eggs to room temperature, add the cold eggs to a bowl with lukewarm water for a few minutes. Drain and repeat.
Cool banana bread before slicing: Since the loaf continues to cook as it cools, it is best to allow it to cool to room temperature. Cool in the pan for 5 to 10 minutes before turning it onto a wire rack and cool completely.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 slice
/
Calories
254
/
Total Fat
10.5g
/
Saturated Fat
6.1g
/
Cholesterol
61.6mg
/
Sodium
276.2mg
/
Carbohydrate
37.4g
/
Dietary Fiber
1.5g
/
Total Sugars
19g
/
Protein
3.7g

AUTHOR: 

Adam and Joanne Gallagher

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