Best Banana Bread Recipe

4.97 from 59 votes

This is the best banana bread ever! It is easy to make in one bowl, moist, perfectly sweet, and bursting with banana flavor. This is sure to become your go-to banana bread recipe.

Prep Time5

Cook Time1

Cooling time20

Total Time1 5

Course: bread, Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Laura

Cost: $5

Equipment

Ingredients

3-4 overripe bananas (1 ½ cups mashed)
½ cup salted butter (melted)
2 eggs (beaten)
2 teaspoons pure vanilla extract
¾ cup granulated sugar
¼ cup light brown sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon cinnamon

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Grease or butter a 9x5" loaf pan, set aside. You can also line the loaf pan with parchment paper then grease.
Mash the bananas together in a large bowl.
Then, add melted butter, eggs and vanilla to the mashed bananas and stir to combine.
Add granulated sugar and brown sugar to the banana mixture. Stir until the sugar is dissolved.
Next, add the flour, baking powder, baking soda, sea salt and cinnamon and stir until combined.
Evenly spread the batter into the prepared loaf pan.
Bake the banana bread on the lower rack in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick or cake tester inserted in the center of the bread comes out clean or with a few moist crumbs.
Let the banana bread cool in the loaf pan on a wire rack for at least 1 hour and up to overnight.
Use a knife to release the sides of the bread from the pan.
Remove the banana bread from the loaf pan and transfer it to a cooling rack to let it cool completely.

Video

Notes

Ingredient Notes/Substitutions

Overripe bananas. If using frozen, overripe bananas, let them thaw to room temperature and mix them together (including any water that is released in thawing) before proceeding with the recipe.
Salted Butter. Unsalted butter, canola oil, coconut oil, ghee, vegan butter, etc. all work well in this recipe. You can substitute up to half of the butter (1/4 cup) with canola oil or applesauce.
Granulated sugar. Use organic cane sugar or white sugar.
Light Brown Sugar. If you want a richer molasses flavor, use dark brown sugar instead.
All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well. You can substitute up to ¾ cup of the flour with whole wheat pastry flour. For a gluten-free version, use 1:1 all purpose gluten-free baking flour.

Mix-in options:

Add up to 1 cup of the following (if desired):

Chocolate Chips
Walnuts
Pecans
Cinnamon chips
White chocolate chips
Blueberries
Dried fruit (cranberries, rasins, etc.)
Swirl of peanut butter or Nutella

Store

Store this moist banana bread in an airtight container or plastic bag to ensure it does not dry out. Store it at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Freeze

To freeze, individually wrap slices in plastic wrap and store them in an airtight container in the freezer for up to 2 months.

Nutrition