Filed Under: Bread | Dessert

Banana Bread

Recipe By Tessa Arias
  |  
December 31st, 2018
4.96 from 25 votes
4.96 from 25 votes

This is the best ever easy banana bread recipe with a super moist and tender texture and tons of sweet banana flavor. Everyone loves this recipe!

Yield: 1 9-inch loaf

Prep Time: 15 minutes

Cook: 55 minutes

Tessa's Recipe Rundown...

Taste: Warm yet sweet with that distinct banana flavor.
Texture: Soft and moist. The texture is the best I’ve had from this kind of bread.
Ease: Very easy. Plus the bread can be made ahead of time.
Pros: Easy and tasty! Perfect way to use up overripe bananas.
Cons: None!
Would I make this again? This will be my go-to banana bread recipe.

Sometimes it’s the simplest things you crave most. Like banana bread. I remember the first time I had good loaf as a kid. A neighbor gave us a loaf and I was skeptical. It had nuts and fruit… two things most kids are not looking for in a treat.

This is the best ever easy banana bread recipe with a super moist and tender texture and tons of sweet banana flavor. Everyone loves this recipe!

But I took a bite anyways and absolutely loved that bread.

So I made it my mission to perfect my own banana bread recipe. I find this recipe to be sweet without being cloying. It’s moist without being undercooked.

Bonus points: it smells heavenly while its baking in the oven. This bread would be the perfect homemade gift for a neighbor, teacher, coworker, or friend.

Simple and easy foolproof banana bread recipe - feel free to add nuts or chocolate chips!

How to Make the BEST Homemade Banana Bread

How to Tell if Bananas Are Ripe for Baking

For this recipe you’ll want to use very overripe bananas. They should be very soft and covered with dark brown speckles. This will provide both the best sweet flavor and the best texture.

To speed up ripening, place them in a paper bag in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.

To ripen bananas today, place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.

If you have more overripe bananas than you need for this recipe, you can always peel and freeze them for later.

How to Mash Bananas for Baking

Mash the bananas very well by hand with a fork or potato masher. I find mashing with an electric mixer makes the batter too thin to rise well, often leading to bread that’s slightly mushy in the center or even slightly sunken in the center.

How to Make Banana Bread MOIST

I experimented with using melted butter vs. oil in banana bread and found an even mixture of both led to the best results. You get the rich flavor from the butter, but the sensation of moistness from the vegetable oil.

Oil is a liquid at room temperature, so it feels moist on the palate even though it has no water.

Brown sugar and plain yogurt are the other key ingredients that help make the banana bread moist, tender, and flavorful.

How to add nuts or chocolate chips to banana bread:

I made this recipe plain, but you can add 1 cup of coarsely chopped nuts or chips. I prefer lightly toasted walnuts or semisweet chocolate chips, but feel free to get creative here.

The CORRECT Pan to use for Banana Bread

This makes a shockingly big difference. The pan I recommend using is a reflective METAL 9 by 5-inch loaf pan. Anything too dark in color will risk scorching the edges.

Glass and ceramic loaf pans can take MUCH longer to bake. Upwards of 15 to 20 minutes. And you risk the banana bread collapsing in the center and being underbaked in the middle.

Additionally, use the correct size loaf pan for best results: 9 by 5-inches.

I know that an 8 1/2 by 4 1/2-inch pan seems basically identical, but the difference in volume capacity is 15% and that has a surprisingly large impact on the final loaf. If you use the smaller pan size, you may end up with a loaf that spills over the edges and remains underbaked in the center. If that’s all you have, you can withhold about 15% of the batter from the pan.

How to Bake Banana Bread WITHOUT COLLAPSING!

Firstly, follow my notes above for using the correct baking pan.

Secondly, make sure your oven is completely preheated. Wait at least 10 additional minutes after your oven emits that preheat beep before placing your loaf in to ensure it’s hot enough. If you struggle with under-baked banana bread, especially if using a metal pan, invest in an oven thermometer to see just how accurate your oven actually is.

How to tell when banana bread is done baking?
This is the last key of ensuring your bread won’t collapse.

Bake your banana bread until it registers an internal temperature of 200 to 205°F. Use an instant read thermometer inserted into the center. This is the best and easiest way to ensure your bread is perfectly cooked through but not overdone.

Can you save underbaked banana bread?
We’ve all been there. You go to slice your cooled loaf only to discover it’s gummy and underdone in the center. Putting it back in the oven will only scorch the exterior before the interior can heat through.

Instead, you can place those slices on a buttered griddle and fry them up kind of like French toast. You can also do this with stale banana bread (if it lasts that long!).

Banana Bread Frosting

If you’d like, you can add cream cheese frosting or my best buttercream to take this recipe to a whole new level!

How to Turn Banana Bread into Muffins

You can turn this banana bread recipe into about two dozen banana bread muffins. Fill the batter about 3/4 full into the cavities of two standard muffin tins. Bake at 350°F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

I also have a fabulous recipe for Banana Espresso Chocolate Chip Muffins here!

How to Store & Freeze Banana Bread

Cover and store cooled banana bread at room temperature for 2 days. The flavors will actually intensify as the bread sits!

To freeze, tightly wrap the completely cooled loaf or slices in aluminum foil then place in a ziptop bag. Freeze for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the loaf by popping into a 325°F oven for about 10 minutes.

Easy and moist banana bread recipe

More Banana Recipes

Slice of banana bread

I hope you adore this recipe!

4.96 from 25 votes

How to make
Banana Bread

Yield: 1 9-inch loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
This is the best ever easy banana bread recipe with a super moist and tender texture and tons of sweet banana flavor. Everyone loves this recipe!

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon fine salt
  • 1 1/2 cups (340 grams) mashed banana (from about 3 very overripe bananas)*
  • 1/4 cup (60 grams) plain yogurt or sour cream
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (113 grams) coarsely chopped walnuts or chocolate chips (optional)

Directions

  1. Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.
  2. In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
  3. In a medium bowl stir together the bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips if using, being very careful not to overmix. Spread batter into the prepared pan.

  4. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely.

Recipe Notes

Use very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas very well by hand with a fork or potato masher.
Course: Dessert
Cuisine: American

This post was originally published in 2012 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

This recipe was the selection for our monthly baking challenge in January 2019. See all the entries submitted below! Learn more about our baking challenges here.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Blog New Black — April 6, 2012 at 11:12 am

    One of my fav baked goods!

  2. #
    Kirsten — April 6, 2012 at 7:21 pm

    Sounds exactly like the banana bread recipe we like and I posted just a few days ago. Looks great! Kirsten

  3. #
    Paula @ VKN — April 7, 2012 at 1:49 pm

    Like half the universe, I

  4. #
    relativetaste — April 7, 2012 at 3:05 pm

    Looks great!

  5. #
    Rachel @ Bakerita — April 23, 2012 at 7:20 am

    I love love love banana bread, and usually have to end up either buying ridiculous amounts of bananas or hiding some so they get ripe enough for me to make it, but it's always so worth it. I'm always down to try a new banana bread recipe, so I'll be giving this one a spin. With some butterscotch chips? Mmm, heavenly!

  6. #
    Clara — August 1, 2015 at 9:52 am

    I’ve been searching for the perfect banana bread recipe for a while now. This definitely comes close. The texture is amazing and it smells incredible while it’s baking. I left mine in the oven for 1 hour as the recipe said but it burnt a little on top, so next time I will check on it after 50 mins. I also halved the amount of sugar and omitted the walnuts (didn’t have any on hand). Came out perfectly sweet – I think the bananas, especially really ripe ones, have enough sugar in them as it is. Will be making this again and hopefully with the walnuts next time! Thanks for sharing

  7. #
    Steph — August 8, 2018 at 2:48 am

    I made this banana bread at the weekend and it was sooo good. My OH and I both love banana bread and we both thought this was probably the best recipe I’ve made. I made it on Sunday night and it was gone by Tuesday night. Looking forward to trying some ultimate choc chip cookies and brownies!

  8. #
    Hannah — August 30, 2018 at 4:59 pm

    I just wanted to ask —- do you think this recipe will work to make two mini loaves? If so, what size of pan should I use? And do you think low fat yogurt would work? Because where I live it’s kind of hard to get good yogurt.
    By the way, I love your recipes and I always look up your website when I want to bake something!
    Thank you so much!

  9. #
    Alessandra — January 1, 2019 at 1:09 pm

    Happy New Year, Tessa!

    I just made this recipe and it seems like the instructions leave out when to add the oil. I put it in with the butter and other wet ingredients, but just wanted to let you know 🙂

    Perfect for lazy New Years Day baking!

  10. #
    Jeffrey — January 4, 2019 at 6:29 pm

    My boys and I made this recipe today and we just enjoyed the fruits (banana) of our labor. It was a big hit, thanks for posting the recipe and for hosting the contest!

  11. #
    Jane — January 14, 2019 at 1:27 pm

    How to use frozen bananas in this recipe, plse

  12. #
    Fia — January 18, 2019 at 4:59 am

    I already had a go-to recipe but this one is awesome! The other one I used had me using shortening and water (which because of where I live, and the difficulty I have finding ingredients; turned into butter and water over time) which gave me a moist enough bread but the butter and oil do make a difference and takes it one step further.

    Pro Tip (and generally what I do) — If you have normal bananas but are still craving Banana Bread, sticking the bananas in the freezer makes them brown faster. It also works if they’re also about to be overripe but you aren’t craving the banana bread quite yet, if you stick them in the freezer they’ll finish browning and will keep for a little bit.
    I saw someone comment that they’ll hide the bananas so I hope this tip helps! 🙂

  13. #
    Lilia — January 18, 2019 at 6:39 am

    I will be making these TODAY !!! They look and sound DELICIOUS . Thank you for sharing.

  14. #
    Dee Ghiloni — January 18, 2019 at 11:05 am

    Tessa, when weighing the bananas, one banana alone was 308 grams.One and a half bananas was 406 grams, and not nearly a cup and a half of banana. In this case, should I go by volume at one and a half cups or stick with the gram measurement even though it’s not that much banana?

  15. #
    Donna Howard — January 26, 2019 at 11:43 am

    Made this today!! What a great recipe!! Thank you so much – I don’t do instagram so I can’t do pictures, but just know it was yum yum!!!

    • #
      Tessa — January 28, 2019 at 12:00 pm

      Thanks for sharing, Donna!

  16. #
    Ersi — January 29, 2019 at 1:14 am

    Dear Tessa,
    Love your site and recipes. Everyhting looks great!
    Just please try and specify which type of over you are usually using. Convection or conventional?

    Which type are you using for banana bread above? It does make a difference.

    Thank you for yr attentnion.

  17. #
    Diana — May 18, 2019 at 5:25 pm

    Any suggestions on how to make this dairy free? My husband unfortunately developed a dairy allergy! Thank you!

  18. #
    Angel Marie Lozano — June 4, 2019 at 12:28 pm

    Can I not add yogurt or sour cream? I don’t want to add either is that going to effect the recipe?

  19. #
    Abiola — August 28, 2019 at 2:09 pm

    Just brought double portion of this banana bread recipe out of the oven and I can already tell it will finish in no time. Your recipes are awesome

  20. #
    Barka Mohamed — October 23, 2019 at 1:57 pm

    It’s the best banana bread I have ever tried!! Super moist and it is baked all the way through. Sent a photo of my attempt to your Insta DM

  21. #
    Susie — January 31, 2020 at 3:27 am

    Hi! Made this yesterday exactly as recipe but cut down the sugar slightly….the texture doesn’t look like yours though – it’s dense and heavy! What did I do wrong?

    • #
      Tessa Arias — January 31, 2020 at 2:12 pm

      I don’t advise cutting out the sugar, it contributes much more than sweetness in baking.

  22. #
    Lyndon — February 11, 2020 at 5:58 am

    This recipe made perfect banana bread! Very tasty and moist! Thank you so much for the recipe! Don’t change the recipe, people!

  23. #
    Briana — March 1, 2020 at 8:04 pm

    I made this banana bread today. It was very simple to make and came out great. I used sour cream instead of yogurt and I added in dark chocolate chunks. Great go to, quick, easy recipe for banana bread. I will be saving this!

  24. #
    cathy — March 6, 2020 at 11:54 am

    I found that the perfect way to mash the bananas is to rice them- they are the perfect consistency! This recipe is my all time favorite!

  25. #
    Lexie — March 18, 2020 at 8:26 pm

    Used miracle whip in place of yogurt, turned out well! I think this turned out pretty well.

  26. #
    Gloria Lu — April 16, 2020 at 6:03 am

    I made this banana cake today and I could say I nailed it. I have saved a final piece for my dad otherwise it would be gone in 10 minutes. Thanks Tessa for another amazing recipe.

  27. #
    Marissa — April 16, 2020 at 12:19 pm

    Can you use plain Greek yogurt ? Or does it have to be non Greek?

  28. #
    Shelisah — April 18, 2020 at 8:26 pm

    Wow I just made this today. I did one plain and one chocolate. They’re AMAZING!!! I ended up using coconut oil because I didn’t have any vegetable oil, I did an extra tbls of butter because I was making two batches and just wanted to split the butter evenly. I added a little nutmeg and ginger (just to spice things up, no pun). This is SUPER moist and fool proof! Thanks again tessa for another great recipe. My family cant get enough of the bakery style choc chip cookies.

  29. #
    Debby — April 19, 2020 at 12:56 pm

    Best banana bread ever! Very moist, very flavorful. Easy to make. May put in chocolate chips next time!!

  30. #
    Tracey — April 21, 2020 at 10:04 am

    This was delicious! I’m a big fan of oil in my quick breads. I used Bobs 1 to 1 Gluten free flour blend successfully. Hard to believe I met Bob at a trade show only 2 months ago.

  31. #
    Rose — April 25, 2020 at 3:01 pm

    I want to make this soon! Can I use Plain greek yogurt? Thank you!

  32. #
    Trish — April 28, 2020 at 4:19 pm

    Hi Tessa.

    Made this recipe following the “muffins” option you provided. My family absolutely loved them! As usual – everything from Handle the Heat that I’ve tried is ranked the “best ever!”

    Thank you for the clear instructions. I love your work. You are the best find ever!

    Trish

  33. #
    Soxi Melamdowitz — April 30, 2020 at 5:30 pm

    Love this recipe!! Tessa is amazingly talented and the tips are excellent!!
    Thank you!!

  34. #
    Jessica — May 1, 2020 at 12:31 pm

    I just wanted to let you know…the link that you have to the pan you recommend goes to an 8. 5 x 4. 5 x 2. 75 inch one. 🙂

  35. #
    Armida — May 3, 2020 at 5:57 am

    Ive tried like 5 different banana recipes many times each one… this is the best one Ive found so far!!! Im sticking with this one and also its very accurate and the banana portions are in cups not “2-3 bananas” which makes the recipe easier to get the same result

  36. #
    Genny Teixeira — May 10, 2020 at 3:58 am

    I just made four loaves of banana bread with this amazing recipe! I made two loaves with chopped walnuts and two loaves without. This is definitely the absolute best banana bread recipe ever. It isn’t oily like most others and it’s so, so moist. This will be my go to recipe for banana bread from now on. Thank you Tessa!

  37. #
    Jyh tyan — May 14, 2020 at 10:19 am

    Do I need to let the melted butter into room temperature ?

  38. #
    Allison F. — May 17, 2020 at 5:13 am

    I have made this sweet and simple recipe 3 times so far. It is moist and slightly sweet. It smells absolutely amazing and tastes delicious. I have not added any nuts or chips yet.

  39. #
    Katie — May 23, 2020 at 6:32 pm

    Best banana bread, I just made it 2 days in a row because my family loved it so much

  40. #
    Leah — May 31, 2020 at 6:59 pm

    Very moist and delicious! My whole family loved it!

  41. #
    Michelle — July 22, 2020 at 4:15 pm

    LOVE THIS BANANA BREAD Definitely my go-to. Sometimes I don’t have the plain yogurt on hand so I’ve subbed in vanilla almond yogurt and it works just fine and keeps moist. I’ve also tried this with olive oil and it also tastes great! Sooo simple and bakes with a nice slightly crispy edge and “crust.” Literally amazing 10/10.

  42. #
    Pam R. — July 31, 2020 at 8:24 am

    What kind of oil do you use?

  43. #
    Pam R. — July 31, 2020 at 7:51 pm

    This was the absolute best banana bread I’ve ever made. I used the sour cream instead of yogurt and I added the roasted walnuts. I didn’t have vegetable oil, but I had avocado oil, which is what I used in this recipe. Sorry for the substitution but it worked well. It was perfect at 55 minutes. Thank you so much for the recipe!

  44. #
    Cindy — August 1, 2020 at 9:38 pm

    Yum! Great recipe. My daughter requested banana bread as muffins so I used this recipe with chocolate chips in muffin tins. Very light and fluffy. I I used 12 of the large Culinary Parchment Lotus Cups. Baked for 13 minutes. If you bake as muffins, keep an eye on them, mine were threatening to brown. 🙂

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