The Best Banana Bread Recipe

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5 from 57 votes
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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.

Freshly baked and sliced banana bread.


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.
Overripe bananas, eggs, brown sugar, flour and other ingredients for banana bread recipe.

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.)

Hand mixer creaming together the softened butter and brown sugar.
  1. In a large bowl, cream together the softened butter and brown sugar until smooth.
Ripe bananas are mashed and blended with the wet ingredients.
  1. Mash the overripe bananas with a fork and add to the bowl, mixing well.
Large eggs are blended one at a time into banana mixture.
  1. Beat in the eggs one at a time, followed by the vanilla extract.
Dry ingredients are added a little at a time and blended into wet ingredients to make banana bread batter.
  1. Add dry ingredients and gradually stir into the wet ingredients until just combined – don’t overmix to keep it tender.
Vanilla extract is added and mixed into banana bread batter.
  1. Mix in the vanilla extract. If using add-ins (such as chopped pecans, chocolate chips, or others), fold them into the combined batter.
Banana bread batter added to prepared loaf pan.
  1. 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.
Golden brown freshly baked banana bread just removed from the oven.
  1. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Freshly baked and sliced banana bread.
  1. 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.
    Golden loaf of baked banana bread on a white platter.

    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

    What makes this the best banana bread recipe?

    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!

    Can I make banana bread without eggs?

    Yes, use an egg substitute, flax eggs, or applesauce for a vegan version.

    How do I know when banana bread is done?

    A toothpick should come out clean, and the top should be golden brown.

    What makes banana bread dense?

    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

    Southern Banana Pudding

    Hummingbird Cake

    Pumpkin Pie

    Chocolate Banana Bread

    Peach Cobbler

    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

    5 from 57 votes
    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.
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 16 slices

    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

    Makes 1 9-inch loaf.
    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.
    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.

    Video

    Nutrition

    Serving Size: 1slice
    Calories: 224kcal
    Carbohydrates: 30g
    Protein: 3g
    Fat: 11g
    Fiber: 2g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Enjoy!
    Robyn xo

    Welcome to Add A Pinch

    About Robyn

    Robyn Stone is a passionate home cook, baker, food photographer, and cookbook author. As the creator of Add a Pinch, she has been sharing cherished family recipes and practical cooking tips since 2010, inspiring home cooks to create delicious meals with ease. A devoted wife and mom, Robyn’s warm, approachable style has cultivated a loyal community of food enthusiasts. Her culinary expertise has been showcased on Food Network, Southern Living, Southern Lady, People Magazine, Hallmark Channel, and more.

    5 from 57 votes (5 ratings without comment)

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    Recipe Review




    185 Comments

    1. Heather says:

      5 stars
      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. 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

    2. Kelly says:

      Can light brown sugar be used instead?

      1. Robyn Stone says:

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

      2. Kelly says:

        Thanks so much for the quick response! Making this tonight : )

      3. Susan says:

        I am getting ready to try this recipe but only have unsalted butter, do I need to add salt?

      4. Robyn Stone says:

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

    3. banana cake says:

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

    4. joanne says:

      5 stars
      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…..

    5. Lana says:

      5 stars
      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.

    6. Karhrinia says:

      5 stars
      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. Frina says:

      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. Robyn Stone says:

        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

    8. Deepa Suresh says:

      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.

    9. Thelady says:

      This is an interesting recipe. No milk or buttermilk used, wow!!i must try it out

    10. Robyn says:

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