The Best Banana Bread Recipe
This post may contain affiliate links. Please read my disclosure policy.
This homemade Banana Bread Recipe makes the most tender, moist, and flavorful banana bread that’s the best you’ll ever taste! Mix together in minutes with ripe bananas, butter, and brown sugar, and you’ll have this delicious banana bread ready for dessert, breakfast, or snacks. It’s kid-friendly, simple to make with pantry staples, make-ahead and freezer-friendly, and customizable for dietary needs.
There’s nothing quite like the aroma of a fresh loaf of banana bread baking in the oven – the warm, nutty scent that fills your home and builds anticipation for the first slice. My recipe is inspired by my grandmother’s version but updated for even deeper flavor with less butter and sugar. Ripe bananas naturally sweeten this quick bread, so it’s a go-to for using up those spotted fruits in your kitchen. Whether you’re baking for a cozy dessert or treat, to pack in lunches, or sharing with friends and neighbors, this banana bread is a winner every time.
Treasured Family Favorite Banana Bread!
This Best Banana Bread Recipe is a cherished family staple, inspired by my grandmother’s timeless version but with a modern twist for extra moistness and flavor. It’s my go-to when I need to use up ripe bananas – plus I love the cozy, comforting aroma it gives my home! I love making simple, heartfelt recipes like this one that the whole family will enjoy and sharing with you at Add a Pinch!
Why You’ll Love This Best Banana Bread
- Delicious and Moist: The combination of ripe bananas and brown sugar creates an incredibly tender crumb with rich, caramel-like notes.
- Easy to Make: No special equipment needed – mix by hand or with a mixer in minutes.
- Customizable: Add nuts, chocolate chips, or keep it classic. It’s versatile for dietary tweaks like gluten-free or vegan.
- Quick Prep and Bake Time: From prep to oven in under 10 minutes, and done in about an hour.
- Family-Friendly: Kid-approved and perfect for meal prep, snacks, or breakfast on the go.
Ingredients for the Best Banana Bread
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Overripe bananas: Use bananas with dark spots for the best natural sweetness and moisture. About 3-4 medium bananas yield 1 1/2 cups mashed.
- Dark brown sugar: Adds depth with its molasses flavor. Light brown sugar works in a pinch, but dark is preferred.
- Butter (salted): Room-temperature salted butter for richness. If using unsalted, add 1/4 teaspoon salt.
- Eggs: Fresh, large eggs at room temperature help bind the batter.
- All-Purpose Flour: For a light texture, substitute half with whole wheat flour for a heartier version.
- Baking soda: This leavener gives this quick bread its rise.
- Salt: This enhances the flavor.
- Vanilla extract: Use pure vanilla extract and avoid using imitation vanilla flavoring.
- Roasted pecans (optional): Chopped and toasted for crunch. See my roasted pecans recipe.
Ingredient Swaps
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Swap butter with plant-based butter.
Vegan/Egg-Free: Replace eggs with egg replacer (such as Bob’s Red Mill), flax eggs (1 tbsp ground flax + 3 tbsp water per egg), or applesauce (1/2 cup applesauce instead of two large eggs + 1 teaspoon baking powder). Use plant-based butter if making vegan. Here are more Egg Substitutes for your convenience.
Add-Ins: Stir in chocolate chips, walnuts, raisins, or a bit of cinnamon for a twist on flavor.
How to Make the Best Banana Bread Recipe
This easy banana bread comes together in a snap with simple steps. Mix it by hand, with an electric mixer, or in a stand mixer – whatever you choose!
Step by Step Instructions
Preheat your oven. Prepare a 9-inch loaf pan by one of these methods: by lining it with parchment paper, spraying the inside with baking spray, or coating it with butter and then lightly dusting it with all-purpose flour. (Make sure to shake out any excess flour.)
- In a large bowl, cream together the softened butter and brown sugar until smooth.
- Mash the overripe bananas with a fork and add to the bowl, mixing well.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Add dry ingredients and gradually stir into the wet ingredients until just combined – don’t overmix to keep it tender.
- Mix in the vanilla extract. If using add-ins (such as chopped pecans, chocolate chips, or others), fold them into the combined batter.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Slice, serve, and enjoy the banana bread.
Recipe Success Tips
- Use Ripe Bananas: Brown spots and specks on the peeling indicate they are perfect – they are easy to mash and give natural sweetness.
- Choose Brown Sugar: Makes it extra moist and delicious. Brown sugar has molasses in it that deepens the flavor. You can use granulated sugar (white sugar) if you wish.
- Use Room Temperature Ingredients: Results in even mixing and a smooth batter.
- Don’t Overmix: Stop stirring once the flour is incorporated to avoid a tough or dry texture.
- Check for Doneness: Check at 50 minutes since ovens vary. Cover with foil if the top browns too quickly.
- Enhance the Flavor: Use my roasted pecans or toast other nuts if using before adding for extra crunch and nuttiness.
Recipe Variations
Nut-Free: Omit pecans or swap with seeds like pumpkin or sunflower.
Chocolate Chip Banana Bread: Add 1 cup semi-sweet chocolate chips to the batter.
Mini Loaves or Muffins: Divide batter into mini loaf pans (bake 25-30 minutes) or muffin tins (bake 18-22 minutes). My banana muffin recipe is a family favorite that I think you’ll enjoy.
Cinnamon Banana Bread: Stir in 1 teaspoon cinnamon for a warm twist.
Healthy Ingredient Swap: Use Greek yogurt in place of half the butter for added protein and moisture.
Storage Tips
- Refrigerate: Store in an airtight container for up to 5 days. Allow to reach room temperature before serving.
- Freeze: Wrap cooled slices or the whole loaf in plastic wrap and foil, or a freezer-safe bag or container, then freeze for up to 3 months. Thaw overnight in the fridge when ready to serve.
- Reheat: Warm slices in the toaster or toaster oven. You can also warm in the microwave for 10-15 seconds.
- Meal Prep Tip: Slice and freeze individually for quick snacks or lunches.
Frequently Asked Questions
It’s moist and flavorful, thanks to ripe bananas and brown sugar, and it’s easy to make with simple ingredients – plus, it’s customizable!
Yes, use an egg substitute, flax eggs, or applesauce for a vegan version.
A toothpick should come out clean, and the top should be golden brown.
Overmixing or under-ripe bananas can cause this. Follow the recipe tips for a light crumb and moist banana bread.
More Favorite Recipes with Fruit
Why This Banana Bread is a Winner
This recipe turns simple ingredients into something magical – a banana bread that’s comforting, customizable, and always a hit. Whether enjoyed plain or slathered with butter, it’s a favorite treat and a perfect way to use ripe bananas.
I’d love to hear how your banana bread turns out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Banana Bread
Ingredients
- 4 (454 g) overripe bananas, mashed, or 2 cups mashed
- 1 cup (213 g) dark brown sugar
- 8 tablespoons (113 g) salted butter, room temperature
- 2 large (100 g) eggs
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (1 g) kosher salt
- 1 teaspoon (5 g) vanilla extract
- 1 cup (114) roasted pecans, optional
Instructions
- Preheat oven to 350º F. Prepare a 9-inch loaf pan by one of these methods: by lining it with parchment paper, spraying the inside with baking spray, or coating it with butter and then lightly dusting it with all-purpose flour. (Make sure to shake out any excess flour.) Set aside.
- Mix butter and sugar until smooth. Add mashed bananas and beat until well blended. 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.
Notes
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Swap butter with plant-based butter.
- Vegan/Egg-Free: Replace eggs with egg replacer (such as Bob’s Red Mill), flax eggs (1 tbsp ground flax + 3 tbsp water per egg), or applesauce (1/2 cup applesauce instead of two large eggs + 1 teaspoon baking powder). Use plant-based butter if making vegan. Here are more Egg Substitutes for your convenience.
- Add-Ins: Stir in chocolate chips, walnuts, raisins, or a bit of cinnamon for a twist on flavor.
- Refrigerate: Store in an airtight container for up to 5 days. Allow to reach room temperature before serving.
- Freeze: Wrap cooled slices or the whole loaf in plastic wrap and foil, or a freezer-safe bag or container, then freeze for up to 3 months. Thaw overnight in the fridge when ready to serve.
- Reheat: Warm slices in the toaster or toaster oven. You can also warm in the microwave for 10-15 seconds.
- Meal Prep Tip: Slice and freeze individually for quick snacks or lunches.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This was excellent! Easy to make and so moist and delicious.
This banana bread is so delicious!