The Best Banana Bread Recipe
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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.
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
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!!!
Thank you, Erma. I’m so glad you enjoyed it. xo
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!
Hope you enjoy the banana bread, Samantha. xo
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.
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.
❤️ 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!
Thanks so much, Mimi. It’s wonderful you can all share. I’m happy you love this recipe.
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!!
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!
Can this be made without eggs? (Allergy!)
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.
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.
Thanks, Dana. I hope you find many more recipes you love. xo
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!
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?
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
Thanks, Gail. I love it with the pecans in it, too.
Love this recipe. I add raisins, sunflower and pumpkin seeds, and any other nuts I have. Delicious. Thank you.
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
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.
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
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.