This is the BEST banana bread recipe ever! It is easy to make, super moist and bursting with banana flavor! It's made in one bowl (no mixer required)! You can add walnuts or chocolate chips for delicious variations! A great recipe to use overripe bananas!
Course bread, Breakfast, Snack
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Bake in preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick or cake tester inserted in the center of the bread comes out with just some moist crumbs.
Cool in the baking pan on a wire rack for 15 minutes.
Use a butter knife to release the sides of the bread from the pan if necessary.
Turn the bread out onto a cooling rack and let cool completely.
Store this banana bread in an airtight container or plastic bag to ensure it does not dry out. If you plan on eating the entire loaf in a day or two, feel free to store it at room temperature. If it will take longer, I recommend storing it in the refrigerator.
How to freeze banana bread:
To freeze, individually wrap slices in plastic wrap an d store them in an airtight container. That way you can pull out a slice at a time to enjoy.
Overripe Bananas. Buy some extra bananas and let them get extra brown just to make this 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 even applesauce if you would like.
Light Brown Sugar. If you want a little more molasses flavor you may use dark brown sugar instead.
All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well in this banana bread recipe. You could substitute up to ¾ cup of the flour with whole wheat pastry flour...but it will change the final product slightly. For a gluten-free version, use 1:1 all purpose gluten-free baking flour.