Banana Bread

Yield: 1 9-inch loaf

Prep Time: 15 minutes

Cook: 55 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!

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 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.

Family friendly banana bread recipe everyone will love!

More Banana Recipes

Ultra moist and flavorful banana bread - everyone will want this recipe!
I hope you adore this recipe!

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.

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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15 Responses to “Banana Bread”

  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?

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