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.
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.
How to Make the BEST Banana Bread
How to Mash Bananas
Firstly 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. 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.
What Makes 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.
Adding nuts or chips
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.
Frosting Banana Bread
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.