Banana Bread Recipe

This is absolutely the best Banana Bread Recipe you’ll ever try! Lush, ultra-moist crumb, golden brown crust, and that sweet banana aroma filling your kitchen—what’s not to love? Each slice has just the right balance of soft, tender texture and a warm, comforting flavor.

But here’s the real magic: you only need one bowl, a handful of pantry staples, and some ripe bananas begging for a new life. It’s a foolproof treat—perfectly sweet without being cloying, freezer-friendly, and stellar for quick breakfasts or after-school snacks.

Honestly, I come back to this recipe whenever I have speckled bananas, and it’s become a family favorite for weekend brunches or cozy afternoons. Trust me, one bite and you’ll understand why!

Why You'll Love This Recipe

• Ridiculously Easy: One bowl, no fancy mixers, and simple ingredients make clean-up a breeze.
• Extra Moist Texture: Mashed bananas guarantee a rich, soft, melt-in-your-mouth crumb every time.
• Naturally Sweet: Perfect use for overripe bananas, so you reduce food waste and add incredible flavor.
• Customizable: Go classic, or add chocolate chips or nuts to suit your mood or pantry.

Key Ingredients for Banana Bread Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Overripe Bananas

These are the real stars here! Spotty, overripe bananas are sweeter and mash up easily, giving the bread its signature flavor and moisture. The riper, the better—if they’re almost black, they’re perfect. If yours aren’t ripe enough, try microwaving whole bananas (unpeeled) for 20-30 seconds at a time to soften and sweeten.

All-Purpose Flour

Flour provides structure so you get a bread that holds together but isn’t tough. Be sure to spoon and level for proper measuring. You can substitute up to half with whole wheat flour for a little nutty flavor and added fiber—just expect a slightly denser crumb.

Brown Sugar

I love the depth brown sugar gives banana bread—it makes the loaf moist and adds a subtle caramel note. Packed light brown sugar works great, but dark brown sugar amps up the molasses flavor if you prefer. You can swap in white sugar, but the bread will be a bit less rich.

Eggs

Eggs make everything light and help the bread rise. Use room-temperature eggs if possible for better blending. If you need an egg-free version, try substituting each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested).

Butter or Oil

Butter brings lovely richness and a hint of classic flavor, but neutral oils (like canola or vegetable) keep the loaf extra moist and dairy-free. You can even go half-and-half or use melted coconut oil for a gentle tropical twist.

Instructions for Banana Bread Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, or line it with parchment for easy removal.

Mash the Bananas

In a large mixing bowl, mash the bananas with a fork or potato masher until almost smooth, with just a few small lumps for cozy texture.

Mix Wet Ingredients

Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla to the bananas. Whisk until the mixture is thoroughly blended and creamy.

Add Dry Ingredients

Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Gently fold everything together with a spatula until JUST combined—don’t overmix, or you’ll end up with dense bread!

Stir In Add-Ins

If using, fold chocolate chips or chopped walnuts into the batter until evenly distributed. This step makes each bite a little surprise!

Bake

Pour the batter into the prepared loaf pan. Smooth the top and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs.

Cool and Serve

Let the banana bread cool in the pan for about 10 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely. Slice thick and enjoy!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for an equal amount of a high-quality gluten-free flour blend. Most blends with xanthan gum work great and your banana bread will still be super moist!

Dairy-Free Banana Bread

Use vegetable oil or melted coconut oil instead of butter. Make sure your chocolate chips, if using, are dairy-free as well.

Add a Crunchy Topping

Before baking, sprinkle the batter with a handful of rolled oats, a spoonful of raw sugar, or extra chopped nuts for irresistible texture and crunch.

Chocolate Lover’s Banana Bread

Fold 1/2 cup mini chocolate chips into the batter and drizzle melted chocolate over the cooled loaf for a double chocolate treat.

Tropical Twist

Mix in 1/2 cup shredded coconut or diced dried pineapple for a fun island-inspired flavor.

Serving Suggestions

Banana bread is perfectly delightful served warm or at room temperature. Add a pat of salted butter, a drizzle of honey, or a slather of cream cheese for extra decadence. Pair with hot coffee or a glass of cold milk for the ultimate cozy breakfast, or enjoy alongside fresh fruit and scrambled eggs for a beautiful brunch platter.

Storage and Reheating

Cool banana bread completely before storing. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week—just let slices come to room temp or reheat briefly in the microwave for 10-15 seconds. To freeze, wrap individual slices in plastic and place them in a freezer bag for up to 3 months; thaw overnight or heat from frozen as needed.

Frequently Asked Questions About Banana Bread Recipe (FAQ)

Q: How ripe should bananas be for banana bread?
A: The riper, the better! Bananas should be heavily speckled or even black on the outside. They’ll be sweeter and easier to mash, giving you the best flavor and moistness.

Q: Can I make banana bread muffins with this recipe?
A: Absolutely! Simply portion the batter into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

Q: Why did my banana bread sink in the middle?
A: This usually means it was underbaked or mixed too thoroughly. Check for doneness with a toothpick, and fold your batter gently to avoid tough or dense results.

Thank you so much for baking along with me! I hope this Banana Bread Recipe brings as much joy to your kitchen as it does to mine. If you give it a try, please leave a comment or a rating below—I love hearing how you made it your own!