Nothing’s better than a slice of freshly baked moist banana bread any time of day.
This banana bread recipe combines overripe bananas and a handful of pantry ingredients into a soft moist loaf.
You’ll Love This Banana Bread Recipe Because…
- It’s a moist banana bread recipe that’s easy to make
- It uses ripe bananas and pantry staples, so it’s easy to make at any time.
- While this is a classic banana bread, feel free to add chocolate chips or nuts.
- It’s a delicious snack or dessert with lots of banana flavor.
- Banana bread freezes beautifully as a whole loaf or slices.
Ingredients for Banana Bread
Bananas: The darker the banana, the better the flavor. Peels should be dark yellow with lots of brown spots and very soft. To ripen bananas quickly bake them in the oven at 350°F until the peels turn black, about 15 minutes. Cool before using.
Flour: This recipe uses AP (all-purpose) flour as the base. You can replace up to ⅔ cup of the AP flour with whole wheat flour.
Baking Soda: Baking soda helps the loaf to rise.
Butter: Use unsalted butter in this recipe. If you have salted butter, skip the salt in the recipe. You can replace some of the butter with applesauce; however, the texture may change slightly.
Sugar: Sugar adds sweetness, of course, but it also contributes to the texture of this banana bread recipe. Reducing the sugar is not recommended.
To Freeze Bananas For Later…
If you have ripe bananas but are short on time, freeze them for later.
Peel the bananas, place them in a medium freezer bag, and freeze for up to 4 months. To use, thaw and drain excess liquid before using.
Add-Ins
PRO TIP: Toss any add-ins with some flour to stay suspended in the batter as it bakes.
- Add toasted nuts such as walnuts or pecans.
- Top the loaf with pumpkin or sunflower seeds.
- Add mini chocolate chips or frozen blueberries for a sweet treat.
How to Make Moist Banana Bread
- Whisk flour, baking soda, salt, and cinnamon in a small bowl (recipe below).
- Cream butter and both sugars with an electric mixer until fluffy. Add eggs and vanilla. Stir in mashed bananas.
- Add the dry ingredients to the banana mixture and stir until just combined.
- Pour batter into a prepared pan and bake until a toothpick comes out clean. Cool completely before serving.
Storing Banana Bread
For best results, keep moist banana bread in a covered container at room temperature for up to 5 days. Heat slices in the microwave or toaster, if desired.
Freeze loaves or slices by tightly wrapping them in plastic wrap or storing them in an airtight container for up to 4 months.
More Great Banana Recipes
Bananas aren’t just for bread, they’re great for muffing and more!
Did your family love this Banana Bread recipe? Leave us a rating and a comment below!
Moist Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter softened, or vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cup mashed bananas about 4 small bananas
Instructions
- Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan.
- Mash the bananas with a fork to make 1 ⅓ cups mashed banana.
- In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a separate medium bowl, add butter, brown sugar, and white sugar. Mix with a hand mixer on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla and mix well. Stir in mashed bananas.
- Add the dry ingredients to the banana mixture and stir just until combined, do not overmix.
- Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes or until a toothpick comes out clean. Do not overbake.
- Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is everyone’s favorite banana bread!!
Thank you SO much!!
I have been making this banana bread for years now and it is my favorite recipe. Thank you so much for sharing it!
We loved it, delicious and moist.
This is my go to recipe for banana bread! My family loves it. My daughter asked if I can make muffins instead. Do you know what the temperature and bake time would be for that?
Thank you!
I bake my banana bread muffins at 350°F for 18 to 20 minutes.
Made it today, super moist not too sweet. I added walnuts and chocolate chips. Delicious! Everyone loved it.
Definitely my go to. As with many other of your recipes. We love them ❤️
turned out amazing!
Made 3 mini loaves with this recipe! Baked for 40 minutes and was perfect!
Is there cooking temp/time changes if mini loaf pans are used?
Hi Cecilia, I have not tried making mini loaves with this recipe but other readers have and it has taken about 40 minutes to bake.
This is the most foolproof banana bread! I’ve made it nearly a dozen times and it’s always delicious. Wondering if the nutritional value per serving is available?
You’ll find the nutritional information per slice just beneath the recipe.
Thank you so much! Love this recipe!
I want to make this in 4 mini loaves. How would the cook time change?
Hi Kayla, I have not tried making mini loaves with this recipe but other readers have and it has taken about 40 minutes to bake.
Best tasting banana bread ever!
Mine turned out very crumbly. I baked for 50 minutes. I followed directions. Next time I will use less flour and maybe only one egg.
I am sorry to hear that, Liz. I have never had that issue with this recipe.