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Best Banana Bread Recipe – Moist, tender and so delicious, this recipe is so easy to make and truly makes the best banana bread every time. 

Banana bread on a white platter // addapinch.com

There’s something so intoxicating about the aroma of this delicious Banana Bread baking in the oven. A warm, comforting, nutty fragrance fills the air and starts the anticipation to slice this warm bread as soon as it’s ready! This recipe makes a version of one that I remember my Grandmother making often. It’s one of my favorite recipes for bananas and makes a delicious snack, dessert or breakfast – and it’s such an easy banana bread recipe to make too!

The Best Banana Bread Recipe

The Best Banana Bread Recipe - An updated classic banana bread recipe that makes a moist, tender banana bread every time. Made with simple ingredients this easy banana bread recipe is always favorite! // addapinch.com

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 recipe. 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.

What is Banana Bread?

Banana bread is a “quick” bread made of very ripe bananas, sugar, butter, eggs, flour, vanilla, and a leavener. Since it is a quick bread, it uses baking soda rather than a yeast to help the bread rise as it cooks. Once the batter is mixed together, it is ready to bake immediately.

There are a few tricks to making the best banana bread recipe possible with this easy recipe. Here are a few tips:

Loaf pan cooling on a white marble countertop. // addapinch.com

Tips to Make the Best Banana Bread

Bananas – You’ll want to make sure that you are using over ripe bananas as the first step. The large bananas should have darker specks covering the banana peeling letting you know that the banana is over ripe and perfect to use in this recipe.

Sugar – We love to use brown sugar in ours. The molasses in the brown sugar deepens the flavor and makes it even more delicious! If you don’t have brown sugar, you can use granulated sugar (white sugar) as well.

Mixing – Grandmother mixed her batter together by hand with a fork or a whisk. I tend to grab the hand held mixer to make mine more than she did. You can mix it either way. Just make sure that you do not over-mix the batter as it can make your bread a bit dry.

Banana Bread Ingredients

To make this favorite recipe, you’ll need:

  • Overripe bananas – Follow the tips above for selecting the best bananas for your bread to have the most incredible banana flavor. 
  • Dark brown sugar – I love to use dark brown sugar for this recipe, but if you have light brown sugar, you can use it as well. The rich molasses flavor will not be as pronounced. 
  • Butter (salted) – I prefer to use room temperature salted butter rather than unsalted butter in this recipe. If you only have unsalted, simply add ¼ teaspoon of salt to the recipe to adjust. 
  • Eggs – I use fresh, large eggs that are at room temperature. 
  • Flour – I use a light all-purpose flour for this recipe. You can also use half all-purpose and half whole wheat flour. 
  • Baking soda – Baking soda help this bread rise as it bakes.
  • Salt
  • Vanilla extract – I use pure vanilla extract for my baking. I do not recommend using imitation vanilla flavoring as I believe you can tell a difference in the final result. 
  • Roasted pecans (optional)

Favorite Add Ins

Pecans – my recipe calls for chopped roasted pecans. I highly recommend them, but you can absolutely omit them if you do not prefer a nut bread.

Chocolate chips – Chocolate chips – stir chocolate chips into your batter for a delicious addition for a chocolate chip banana bread.

Raisins – raisins also make a delicious addition.

How to Make the Best Classic Banana Bread

Prep. Preheat your oven and preparing your baking pan. To prepare your 9-inch loaf pan, you can either spray the inside of the pan well with a baking spray such as Baker’s Joy or you can rub with butter and then lightly dust with all-purpose flour. Make sure to shake out any excess flour.

Mix. As I mentioned earlier, you can mix by hand or use an electric or stand mixer based on your preference. Mix together the room temperature butter and brown sugar in a large mixing bowl until smooth. Then, remove the bananas from their peelings, mash them with a fork, add them to the large bowl and mix until well combined. Add eggs one at a time to the mashed bananas, mixing well after each large egg to make sure well blended into the batter. Add the dry ingredients, flour, baking soda, and salt, and mix until well combined. Stir in the vanilla extract and any nuts or additions that you are adding to the recipe. Pour into the prepared loaf pan.

Bake. Place on the middle rack of the oven and bake until golden brown and a toothpick or skewer inserted in the center comes out clean, about 1 hour. Remove from the oven and allow to cool in the pan for about 10 minutes. Then, turn out onto a board for slicing or a wire rack to cool completely before covering.

How to Make Banana Bread Muffins

You can also easily make this recipe as yummy banana muffins! Here’s how.

Prep. Preheat the oven as directed in the original recipe. Spray your muffin tins with baker’s spray, such Baker’s Joy, or use liners.

Mix. Mix together your ingredients just as you would if you were using a loaf pan. Fill the muffin tins 2/3 – ¾ full. 

Bake. Place the muffin tins on the middle rack of the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven and allow to cool slightly. Then, remove from the muffin tins and serve warm or cover to serve later.  

How Long Does Banana Bread Last?

Banana Bread or Banana Muffins will keep on the counter under a counter for 3 days or in the refrigerator for up to 5 days.

Can You Freeze Banana Bread?

Yes! You can either freeze an entire loaf of bread, individual slices, or banana muffins.

Freezer Instructions

To freeze, allow the baked bread to cool completely, wrap well and then place into a freezer safe zip top bag. Store in the freezer for up to 3 months.

To serve, remove from the freezer and allow to thaw. You can also remove from the freezer and reheat in the toast for a few minutes for toasted slices.

Variations You May Like

Egg-Free Banana Bread – You can use an egg replacer, such as Bob’s Red Mill egg replacer, or even applesauce to replace the eggs. To use applesauce you’ll use ½ applesauce in place of the two large eggs. You’ll also want to add 1 teaspoon baking powder to help lighten the bread from the fruit puree added since it can make the quick bread more dense. 

Gluten-Free Banana Bread – To make this recipe as gluten-free, I’ve successfully used an equal amount of gluten-free flour in place of the all-purpose flour listed in the recipe.

Dairy-Free Banana Bread – For a dairy-free option, replace the butter with a plant-based butter.

Here’s my Banana Bread Recipe. I hope you enjoy it!

5 from 37 votes

Banana Bread

Breakfast 1 hr 15 mins

The Best Banana Bread Recipe - An updated classic banana bread recipe that makes a moist, tender banana bread every time. Made with simple ingredients this easy banana bread recipe is always favorite! // addapinch.com
Prep Time 15 mins
Cook Time 1 hr
Servings 1 9-inch loaf
Course Breakfast, Dessert, Snack
Cuisine American
Author Robyn Stone | Add a Pinch
Best Banana Bread Recipe – Moist, tender and so delicious, this recipe is so easy to make and truly makes the best banana bread every time. 

Ingredients  

  • 4 over-ripe bananas mashed
  • 1 cup dark brown sugar
  • 8 tablespoons salted butter room temperature
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped roasted pecans optional

Instructions 

  • 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 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.

Video

Nutritional Information

Calories: 243kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g

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You may also enjoy my chocolate banana bread if you are craving chocolate.

Enjoy!
Robyn xo

The Best Banana Bread Recipe - An updated classic banana bread recipe that makes a moist, tender banana bread every time. Made with simple ingredients this easy banana bread recipe is always favorite! // addapinch.com

Bread Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. Moist is the key word for me in regard to quick breads. I have tasted a LOT of dry
    banana bread. Your picture enticed me to click on it also—just as pat on the back.
    I sitting here sipping coffee and I tell you a slice of banana bread to pick at would
    perfect.

    1. Thanks so much, Carol. It is pretty amazing with a cup of coffee in the mornings. I know exactly what you mean! 🙂

  2. I do love a good banana bread recipe! I’m fresh out of bananas, otherwise I definitely would’ve made this today for afternoon tea.

    1. First time making your Banana Bread. Pretty fantastic. Moist, flavourful. Won’t last long around here.
      I am a male and my daughter, mother-in-law and wife loved it.
      55 min in my oven.
      Will make this again.

    2. I’m so glad everyone loved the banana bread, Dennis. I love to hear from men who enjoy making my recipes. Thanks!

    3. Hi Robyn, About 6 years ago I made your “Best white Cake” recipe… Its my go to at least 3times a year, as Ive memorized the recipe and pair it with my dark choc. icing, Yum! Thank You! Can’t wait to make this Banana Bread, probably going to throw some choc chips in… Will follow up👍😁 So Excited!!!

    4. Nikki, hope you enjoy the banana bread. I’m am thrilled you love the Best White Cake so much. I love it with chocolate icing, too. xo

  3. This is truly the best banana bread,I made it and love it.I also love your blue velvet cake and white cake,your pizza dough and butter milk biscuits,butter cookies,vinaigrette and potpourri thank you

  4. Robyn all of your recipes that I have tried are delicious! I am so glad you included Banana Nut Bread to your list! I have to try this right away because my banana bread is always dry and disappointing! Thank you for taking time out of your busy schedule to share your recipes with us!

    1. I can’t wait to hear how you like it, Kathryn! I know exactly what you mean about banana bread being too dry. I think you’ll love how this is definitely not dry, but has a tender crumb and great banana flavor throughout! xo

  5. I make banana bread about once a month. I have a few variations. Sometimes, when I’m feeling lazy, I make cake mix banana bread. Other times, I make it from scratch using an old family recipe. I have never seen a banana bread recipe that used brown sugar. I can’t wait to try this. I know it’s going to have great depth of flavor. Unfortunately, nonr of my bananas are over ripe.

    1. I saw a recipe that said you could roast unripe bananas in the oven for 10 mins let them cool and then use?? Not sure if it works but thought it was interesting 🤔

  6. Was just trying to figure out what to do with some Bananas that started spotting. Perfect timing!

  7. Just Tried Banana muffin last week. Now I come across this recipe. Very nice article with equally good snaps. Next banana recipe on my list. Thanks.

  8. Hi I am an avid fan of your recipe’s from the time my sister introduce your page to me. I would like to request if you could do a “choco-banana bread” my kids love the one they’ve tasted in the bakeshop here but i wanted to make one. pleassseee. thank you in advance

    1. I’m so glad you are enjoying it and tell your sister thank you from me for introducing us! 🙂 I’ll definitely add it to my list of must-makes and share the recipe! xo

  9. I have tried many of your recipes and have loved them all, I tried this recipe yesterday with walnuts and chocolate chips and must admit it’s the first time my girls (17 and 12 yo twins) came up and thanked me.

  10. I am from Cape Town, South Africa and I love your chocolate cake…. in fact when I baked it for my mother in law she thought I had bought it and was taking credit for someone else’s baking because it was that good. Please can you assist with making the ingredients friendly for your international fans by giving the ingredients in ml’s or grams.

    Thank you so much for the posts and the quality of the baked goods.

  11. Hi Robyn…I have been making this ” best banana bread ” for months, I lost count on how many I have made and never changed a thing to your recipe. Family and friends just love this banana bread !!! And they all rely on me to make this Great banana bread!!!! Tks again…..

  12. I tried this banana bread yesterday and it turned out so good.Everyone in my family liked it.Thank you for sharing this recipe.

    1. Absolutely! The molasses flavor will not be as strong as if you use dark brown sugar, but it will still be delicious!

    2. Susan, I would add 1/4 teaspoon salt to the batter if you are using unsalted butter. I hope you enjoy!

  13. 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

    1. 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

  14. 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.

    1. 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 🙂

  15. 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

  16. Hello, I’m not a baker but have some bananas that are ready to make banana bread. my question is, when it says vanilla extract are you referring to imitation or pure or does it make a difference 

    1. Hi Tammy,
      I use the pure vanilla extract, but if you only have the other on hand it will be fine. Enjoy! Thanks! xo

  17. I love banana bread, it’s so easy to eat and we don’t even need to use any jams. I still remember the last time I made this is my brother’s birthday last month. Everyone enjoyed it! ???? Looking at yours makes me want to make this soon.

    Btw, you also remind of me that my grandmo used to make dried bananas and banana chickpea ice cream whenever we have a lot of over-ripe bananas.

  18. Robyn, this is absolutely scrumptious! I made it very early this morning, but I cheated and added
    some raisins as I love raisins or small bits of dates in my banana bread! Thank you for posting this, it is definitely a keeper!

  19. I’m not really into eating the fruit per se, but banana bread is just so YUM. Can’t wait to try this recipe!

  20. The title does not lie: it is The Best Banana Bread recipe! Several close variants floating around but the author is right: dark brown sugar, 4 intoxicatingly ripe bananas, lots of nuts (pecans my personal fav) and a full tsp, maybe a little more vanilla. Have made this twice in the last week. And try this – make 3 miniloaves. Bake 350 for 42 minutes. Let rest in the pans for 10 minutes, turn out on a cooling rack with the bottoms up for a half out to get thoroughly set. Freezes and ships really well!

    1. This banana bread has been one of family favs for generations! I’m so happy you enjoy it too! Thanks!

  21. hey Robyn, can i substitute brown sugar with honey ? and can i substitute butter for vegetable oil in this recipe?i would love to make this today

    1. Hi Bisola,
      I’ve not tested those substitutions in this recipe. I’m sorry I can’t help you more with this.

  22. This is so perfect. I’ve never seen a recipe where you start with the bananas and mix everything in from there but this bread comes out so delicious it’s my go-to for banana bread from now on! 

    Thank you so much for sharing!

  23. Yes ! I made this, it’s the best one yet….I made it for my son’s engagement party. Pure enjoyment all around, never used brown sugar in my banana bread before, this will be my go to !
    Thank You
    Val K.

  24. This really is the BEST banana bread! It makes the most delicious aroma in the house while it’s baking and tastes so good! My family loves it for snacks and for breakfast too!
    My husband can’t have pecans so I make it for him without the nuts (delicious!)  and then other times I treat myself and make it with with the roasted pecans….oh my goodness out of this world delicious!!!
    Thanks for sharing this recipe, Robyn. We love it! 5 stars all the way!!!

  25. I have tried a lot of different recipes! And this is by far the easiest and best i have made! Thank you so much for your recipe and all its goodness! 5 stars and 2 thumbs up.
    Christy in California

    1. Aww, thanks so much Christy! I’ve loved this recipe for so many years and it’s great to hear that you enjoy it too! xo

  26. I tried this recipe for the first time. It came out delicious. I made 4 little loaves baked for half the time. No fighting now. One for each person. Thanks for sharing.

  27. I just baked this banana bread this afternoon, because my “go-to” recipe (for the past 15 years) suddenly went missing. I was amazed — it turned out to be the best banana breads I’ve ever made… and banana bread is one of my specialties!

    Thanks for my new “go to” recipe!

  28. can’t wait to try this banana bread.everytime i make banana bread it does’t rise in the middle.what am i doing wrong? witch rack should i use during baking? thanks for any advice.

  29. 4 bananas equals how much in cups? Big difference between different size bananas so a ‘cup’ measure would be easier to make consistent batter.

    1. Can any convert this to grams as I’m in the UK and having read all the comments I’d love to make Ive never been successful at converting cups to grams 
      Any advice welcomed thanks in advance 

    1. Thanks so much, Brynn! I’m thrilled to hear that you enjoy it. It has been a favorite in my family for such a long time and I’m glad to hear that you enjoy it too! xo

  30. This really is a very delicious banana bread…the smell alone is amazing probably because of the great use of brown sugar instead of white. I used 3/4 c sugar and half Almond Flour to lower the carb intake. It was then done at 47 minutes (I like mine slightly well done= dark brown) . I’m finding it difficult to stop slicing pieces for myself!! Thanks !

    1. Thanks, Judy. I’m so glad you liked this banana bread. I have the same problem when I make it!

  31. This recipe is quite easy. However, it does not offer instructions regarding what to do after the bread is done. Do I remove the bread immediately and let it cool or do I allow it to sit a few minutes before removing it to a cooling rack? I will remove it immediately to a cooling rack. I hope this works.. 🙂

    1. Here are the tips I give in the post, McMillan. Remove from the oven and allow to cool in the pan for about 10 minutes. Then, turn out onto a board for slicing or a wire rack to cool completely before covering. Hope you enjoy!

  32. My question about banana bread is always the same: How much banana as in cups or ounces by weight? If they were all the same size it would be easy. But…bananas vary in size a lot.

    In this recipe, how much banana as measured in a measuring cup?

    Thanks much,

    Karol

    1. I always just use 4 regardless of size, and I’ve never had issues. I would recommend just sticking to 4 unless one is really really small or something.

  33. Can this recipe be made substituting Splenda for the brown sugar? I was asked to make a sugar-free Banana Bread for someone and am looking for a good recipe !! Thanks

    1. You can substitute Splenda for the brown sugar. I would suggest using the Splenda brown sugar blend and use half the amount of Splenda for the amount of sugar in the recipe.

  34. Love this recipe. I add raisins, sunflower and pumpkin seeds, and any other nuts I have. Delicious. Thank you.

  35. I made this yesterday and it is the best Banana Bread I have ever made. It was very moist, I think because of so many bananas. I also put the cup of pecans in it

  36. I keep trying different banana bread recipes trying to replicate my grand aunt’s fabulous banana bread from my childhood. This is the closest one yet. I will stick to this one. Thank you!

    1. Belle, this recipe is my Grandmother’s with just a few tweaks I made. Don’t you wish all those great recipes our grandmothers, aunts, and mothers made when we were young were all written down?

  37. This is a great recipe! After making your chocolate cake and chocolate buttercream recipes for Thanksgiving, I am back for more, and you have become my go-to for ‘procrastibaking’:). I added chocolate chips, cinnamon, nutmeg and a dash of cardamom.

  38. Hi! I am very excited to try out this recipe today. However, I only have unsalted butter. How much salt would you recommend I add in order to compensate for the butter being unsalted rather than salted? Thank you!!

    1. I haven’t made this with unsalted butter, Madison, but you would usually add 1/4 teaspoon of salt to every 1/2 cup of unsalted butter when substituting for salted butter in a recipe. Hope this helps!

    2. To make the banana bread an egg-free recipe, I’ve used 2/3 cup of unsweetened applesauce in place of 2 large eggs in the recipe. You will note that you may have to bake the bread just a few minutes more. Be sure to check with the skewer for doneness.

  39. I have 2 larger bananas that are perfect to make banana bread. Is that enough banana? I’m always unsure about how much banana to put in a recipe as bananas can be different sizes.

    1. Wendy, I’m not sure if 2 large bananas will be enough for this recipe. Look at the video that is shown inside the recipe. It shows the size of bananas I used and can see the amount after they are mashed.

    2. ❤️ this recipe! Been baking for 50+yrs and recently downsized to live in a 35’ camper. My changing version of this recipe (this time) slightly cut back the sugar, extra vanilla. I had some walnuts, cinnamon, nutmeg, & a bit of ground cloves, with a handful of mini choc chips sprinkled on top for sweetness. (We’re a traveling community of workers, I traded 1/2 with a worker from Louisiana, for some delicious, homemade gumbo. Another, had spotted bananas….I’ll be baking tomorrow) Thank You; this is a go to bread, for sure!

  40. Made this tonight, it’s in the oven! I can tell it’s going to be a good one! Love brown sugar in my banana bread and not skimping on the bananas will make it moist! I added cinnamon, nutmeg and a dash of maple extract with the vanilla extract and I always double the vanilla in all my recipes. Then I added a sprinkling of nuts and brown sugar on top! My apartment is starting to smell so good!

  41. I didn’t add nuts and I didn’t make any alterations. By far the best banana bread I’ve ever eaten. The brown sugar almost gave it a caramelly taste. So, so good!!!

    1. Yes! I now share how to make this as banana bread muffins in the post! I hope you enjoy it!

  42. I added pecans to the mixture & it would have to be the best banana bread I have had. So easy to make & it is so yummy. 👍👍

  43. I have made this twice now and it really is delicious and sooooo easy! Thanks for another great recipe x

  44. I made this yesterday It was so moist and spongy and super delicious! So it didn’t even last a day.Thank you for this wonderful recipe !

  45. I’ve been looking for banana cake that using butter. Most of the banana cake is using vegetable oil in it. I am glad that I have found the best, moist, soft and delicious banana cake (Banana bread) recipe ever! And it is so fragrant. I only reduced the sugar to 3/4 cup with 5 ripe bananas. It comes out perfectly. I have plan to make an individual mini loaf banana bread as a gift to my friends soon. Thank You so much for the recipe!

    1. Thanks, Lienrose. I love to make individual loaves to give as gifts, too. Hope they all enjoy the bread. xo

  46. This is the best banana bread I have ever made! I substitute the brown sugar with 100% pure maple syrup and it is delicious!

    1. I have made this recipe today, absolutely delicious, better than store bought. Thanks.

  47. This recipe was easy and tasty. I did make a few minor changes. Since I had 5 really ripe bananas, I used 4 T of butter and 1 T of oil instead of 8 T of butter. I used half dark and half regular sugar and mixed by hand since my mixer was not working. When baked as muffins instead of a loaf it took 24 mins at 350 for 16 regular muffins. I used a smaller amount of walnuts instead of pecans since only a portion of my muffins had nuts and they were easier to find.

  48. I’m just starting to make the banana bread, BUT I’ve made your chocolate cupcakes without the frosting, and I had to stop making them every other week! They were excruciatingly soft and moist, melt in my mouth GOOD! Thanks Robyn!

    1. I hope you enjoy the banana bread just as much as the chocolate cupcakes, Sharon.

  49. This is the best recipe for banana bread. I have made it several times and always make a mini loaf for my neighbor. Everyone I give it to asks for the recipe. So moist and the best flavor.

  50. This looks good; I have type 2 diabetes and would like to reduce the sugars in this bread- will that work?

    1. I’m sorry, Juanita, but I haven’t made these with reduced sugar. Have you tried Splenda for Baking? Maybe someone else has on here that can tell you how they reduced the sugar or even used a sugar substitute.

    1. I prefer dark brown sugar, Susan, but light brown sugar works well, too. I hope you enjoy!