The best banana bread recipe that makes a moist, tender banana bread every time. Made with simple ingredients this easy banana bread recipe is always favorite!
This recipe is one that I remember my Grandmother making routinely. It isa great way of using bananas that slipped a bit past their prime with brown specs that seemed to grow bigger by the day.
My Grandmother wasted nothing. Even something as simple as a few over-ripe bananas, with a few other ingredients, turns into this delicious banana bread. While I always loved hers, I’ve updated it just a bit to deepen the flavor while using less butter and sugar than called for in her original recipe. Grandmother’s banana bread usually included chopped pecans in hers as well, but you can omit them if you like.
Here’s my family’s favorite banana bread recipe updated just a bit. I hope you love it as much as we do.
- 4 over-ripe bananas, mashed
- 1 cup dark brown sugar
- 8 tablespoons salted butter, room temperature
- 2 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup chopped roasted pecans (optional)
- Preheat oven to 350º F. Spray a 9-inch loaf pan with baking spray or coat with butter and dust with all-purpose flour, being sure to shake out any excess flour. Set aside.
- Mix bananas and sugar with electric mixer until well blended. Add butter and beat until smooth. Add eggs one at a time, fully incorporating after each egg.
- Add flour and mix until smooth. Add baking soda, salt, and vanilla extract and stir until well combined. Stir in nuts, if using. Pour batter into prepared pan.
- Bake until golden brown and a wooden skewer comes out clean when inserted in the middle, about 1 hour.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Heather says
Hi Robyn,
I have been scouring the internet for a simple yet delicious and moist banana bread recipe.
I made your Best EVER Chocolate Cake/Cupcakes the other day for my son’s 8th Birthday! Absolutely, handsdown, the most wonderful and moist cake! I added a pinch of cinnamon to both the cake and the frosting (I’m a cinnamonaholic! ?) The cake was melt in your mouth, every crumb delicious!
I can’t wait to try this banana bread! I have one question; if I were to add zucchini to it, would I need to adjust any of the other ingredients?
Thanks in advance!
And Thank You for sharing all your time and wonderful recipes with us!
~Heather
Robyn Stone says
Hi Heather –
I am happy you enjoy the Best Chocolate Cake and cupcakes! I hope your son had a special birthday!!!
This Banana Bread recipe is delicious and one we’ve made in my family for a long time. I also have some zucchini bread recipes on the site, but have not combined those with my Banana Bread, so I can’t say exactly how it will turn out.
I hope you like the bread! Thanks so much! xo
Felicia says
Hands down this recipe is a keeper. Very simple recipe and very delicious. My son absolutely hates bananas but he will definitely eat them in this bread he is already asking when I’m making another one.
Robyn Stone says
Oh my goodness! I love it when my son loves a recipe that much and know you must as well! He’ll have such great memories of his Mama’s banana bread 🙂
Komal says
Hi…..this looks amazing. My husband is a diabetic with high cholesterol issues. Is it possible to substitute the sugar and eggs with something else? If yes what adjustments required please. Appreciate help
Yvonne says
Where is the chocolate ingredient in this chocolate banana bread recipe? Am I just not seeing it?
Yvonne says
Sorry. I just realized I clicked on the wrong link. The chocolate banana bread is on another page.
River says
Okay, this turned out DELICIOUS. I made it with the pecans. I am addicted.
Robyn Stone says
I’m so happy you liked it! I love it with pecans too! Thanks so much!