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 //

This recipe makes a version of one that I remember my Grandmother making routinely. It is a great way of using bananas that have slipped a bit past their prime and makes a delicious snack, dessert or breakfast! It’s not only delicious – it’s such an easy banana bread recipe to make too!

Easy 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! //

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.

Baked banana bread cooling in the bread pan on a white marble countertop. //

How to Make Banana Bread

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

  • Bananas – You’ll want to make sure that you are using over ripe bananas as the first step. The 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 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 overmix you batter as it can make your bread a bit dry.

Preparing the Batter:

  1. Prep. Begin by preheating your oven and preparing your baking pan. To prepare your 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.
  2. Mix. As I mentioned earlier, you can mix by hand or use an electric mixer based on your preference. Mix together the butter and brown sugar in a large mixing bowl until smooth. Then, remove the bananas from their peelings, mash them with a fork, and mix until well combined. Add eggs one at a time, mixing well after each egg to make sure well blended into the batter. Add the 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.
  3. Bake. Place on the middle rack of the oven and bake until golden brown and a 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.

Favorite Add-Ins

  • Pecans – my family’s recipe calls for chopped toasted pecans. I highly recommend them, but you can absolutely not include.
  • Chocolate chips – stir chocolate chips into your batter for a delicious addition.
  • Raisins – raisins also make a delicious addition.

Can You Freeze Banana Bread?

Yes! This recipe will keep on the counter under a cake dome for 3 to 5 days; however, you can freeze banana bread. You can either freeze an entire loaf of bread or individual slices.

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.

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

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! //

Banana Bread

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. 
5 from 33 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 1 9-inch loaf
Course Breakfast, Dessert, Snack
Calories: 243kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 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


  • 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.


Nutrition Information

Calories: 243kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

You may also enjoy my chocolate banana bread if you are looking for even more chocolate.

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! //

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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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119 Comments Leave a comment or review

  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

    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. 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!!!

  2. 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

  3. 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

  4. 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 🤔

  5. 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

  6. 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.

  7. 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.

  8. 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…..

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

  9. 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!

    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

  10. 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 🙂

  11. 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

  12. 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 

  13. 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.

  14. 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!

  15. 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!

  16. 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.

  17. 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!

  18. 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.

  19. 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!!!

  20. 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

  21. 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.

  22. 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 one of the best banana breads I’ve ever made… and banana bread is one of my specialties!

    FYI, I used six bananas, and so I upped quantity the flour to 1 cup, and increased the salt and baking soda proportionately. (However, I don’t like it too sweet, and kept the brown sugar at 1 cup.)

    We had only two eggs on hand, and so I took the advice of one of the other reviewers and added about an egg’s worth of yogurt (in size) to make up the lack of a third. I think I’ll continue to do that from now on!

    As always, I pour the vanilla with a heavy hand. The rest I did as written. (I did use two different baking tins, because one thing I can’t bear about banana bread is “mushy insides.”)

    Thanks for my new “go to” recipe!

  23. 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.

  24. 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

  25. 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 !

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