A nice moist Banana Bread is one of the most famous quick bread recipes out there. Overripe bananas are mixed with a handful of pantry ingredients you likely have on hand!

This recipe is easy to make and perfect for adding your favorites from chocolate chips to walnuts.

Classic Banana Bread slices on a board with banana slices on the side

Homemade banana bread is a quick bread recipe and perfect as a snack or dessert.

Bananas for Baking Banana Bread

How Ripe Should Bananas be for Banana Bread? They are sweetest and ripest when they are nicely spotted (with lots of black/brown spots) and are very soft.

If you notice your bananas are soft and don’t have time to make bread, peel them and freeze them. They can stay frozen for months and you will always be ready to bake with.

To Ripen Bananas Quickly

Ready to bake banana bread or banana cake but your bananas are just barely yellow? No problem!

To ripen bananas in the oven:

  1. Preheat to 350°F.
  2. Place bananas on a baking sheet and bake 15 minutes (the skins will turn black).
  3. Cool completely and proceed with the recipe as directed.

Ingredients for Classic Banana Bread in a glass bowl

How to Make Banana Bread

This is a classic banana bread recipe. It’s very basic and produces a moist loaf but it does welcome add-ins.

  1. Combine dry ingredients together per the recipe below and set aside.
  2. Combine remaining ingredients together, stirring in bananas last.
  3. Add the dry ingredients to the wet and stir just until combined.
  4. Bake as directed.

Serve fresh out of the oven or heated slightly with butter for an easy and delicious snack!

Raw banana bread and cooked banana bread in a loaf pan

Additions/Variations

Banana bread can be made with any of these add-ins.

TIP:  Toss the additions with a bit of flour before adding to the batter. This will help keep them from sinking to the bottom of the loaf.

Tips for Moist Quick Breads

  • Use the pan size called for in the recipe.
  • Ensure your baking soda is fresh.
  • Measure flour properly (by spooning the flour into the measuring cup, not scooping it with the measuring cup*)
  • Mix just until moistened.
  • Do not overbake. Ovens can vary, be sure to check your bread at least 10 minutes early.
  • Remove from the pan to cool completely.

* Find more information on measuring flour here.

Cooked classic Banana Bread

Storing Leftovers

Quick bread is easy to store and will last about 5 days. Keep it wrapped in plastic wrap, foil, or in a sealed container at room temperature. It can be warmed for about 10 seconds in the microwave if desired.

To Freeze Banana Bread

Most quick bread can be frozen, just make sure they are sealed well.

Freeze in a zippered bag or an airtight container labeled with the date on it. Frozen banana bread should be good for about eight weeks. Thaw at room temp and serve!

Quick Breads You’ll Love

Classic Banana Bread slices on a board with banana slices on the side
4.94 from 260 votes↑ Click stars to rate now!
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Moist Banana Bread

A mildly sweet and moist quick bread that everyone loves, this easy recipe for banana bread will be the one you'll want to reach for!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients  

  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup butter or vegetable oil
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ⅓ cups mashed bananas about 4 small

Instructions 

  • Preheat oven to 350°F. Grease and flour (or line with parchment paper) an 8x4 loaf pan.
  • Combine flour, baking soda, salt, and cinnamon in a small bowl. Whisk to combine.
  • With a hand mixer on medium, combine butter and sugars in a medium bowl until fluffy. Add eggs and vanilla and mix well. Stir in mashed bananas.
  • Add dry ingredients and mix just until combined.
  • Pour into prepared loaf pan and bake 50-60 minutes or until a toothpick comes out clean. Do not overbake.
  • Cool in the pan 5 minutes. Remove from pan and cool completely on a rack.

Video

Notes

To Ripen Bananas: Bake in a 350°F oven for 15 mins then allow to cool.
Ensure your baking soda is fresh.
Measure flour properly (by spooning the flour into the measuring cup, not scooping it with the measuring cup).
Mix just until moistened.
Do not overbake. Ovens can vary, be sure to check your bread at least 10 minutes early.
Remove from the pan to cool completely.
4.94 from 260 votes

Nutrition Information

Calories: 221 | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 269mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I’m making your banana bread recipe and really wanted to make a 9×5 loaf. No matter if I get the 2x or 3x recipe it still says use an 8×4 pan.

    1. When using the 2x/3x this increases only the amount of the ingredients required, unfortunately it cannot automatically update the written portion of the recipe.

      If you make 2x you will need two 8×4 loaf pans. If you make 3x you will need three 8×4 loaf pans. I hope that helps!

  2. Looked at many recipe’s, going to give yours a try. Any concerns with a gas stove. I will let you know. Apparently my, rather my moms carrot cake recipe surpasses all carrot cakes

  3. This recipe was delicious! I added 1 cup of sour cream to the mixture before adding dry ingredients. I’ve always done this, because I feel it helps with the bread to be moist. I used a muffin tin amd baked for 28min at 350 and then put the remainder of the mix in a loaf pan. I cooked the loaf an additional 7min. Everything came out perfect! Thank you for the recipe!!5 stars

  4. Just made your banana bread recipe. However, I was kind of surprised that you didn’t mention baking powder on the ingredients list. I think it is a necessary element to any kind of cake batter, no? So, I did add it anyway just to be sure. Have not tried it, but it looks and smells deliciously!5 stars

    1. Hi Caroline, we use baking soda in this recipe instead of baking powder and it turns out delicious every time! We would love to hear how it turned out for you with baking powder as well!

  5. It would be nice if you put the degrees for a confection oven for cooking this banana net bread. It would be nice if you could tell us how to convert from regular oven to confection cooking.

    1. Hi Marlene, the general rule when switching to a convection oven is to reduce the temperature by 25°F to accommodate. You will still want to check as it gets closer to the final baking time to ensure it doesn’t overcook!

  6. Oh my! I made it with vegetable oil and it came out wonderfully moist and delicious. This will definitely be my go to recipe for banana bread. Was easy to make all I had my 5 and 8 year old do all the mixing. Thanks so much!5 stars

    1. So happy to hear that, Bee! Such a fun way to get the kids involved in the kitchen.

  7. Followed the recipe to a T. Even when mixing the consistency did not seem right. It was thick and dry. I measured out the bananas after mashing them. There was not a very “banana” taste to the bread, turned out very dry. I made two batches, lined dishes with parchment, both were a bust. I felt it Needed more banana and less flour.2 stars

    1. Sorry to hear that, Katie! I make this recipe all the time and love it as written. You can check out our flour guide to ensure you aren’t adding too much flour. Also for the banana flavor make sure to use ripe bananas. The riper the banana the strong the banana flavor will be. We also have this delicious banana bread recipe that may work better.

  8. Delish ! It was yummy I overbaked it 5 or 10 mins but it was still yummy ! Instead of salt I used lemon juice instead of white sugar I used brown sugar ! Thanx !

  9. Hi Thank you for your banana bread recipe .
    My daughter loves it and she always requested to make it for her snacks at school. It was very soft and moist.5 stars

  10. Honestly I’m not one to write reviews and I love a lot of your recipes but this was not it for me. Maybe it was the brown sugar that made it taste off, not sure but didn’t taste very good. I followed the recipe to a T too. Disappointing but maybe it just wasn’t for me! :) again love other recipes you have!

  11. Was good! I made three mini loaves filled 3/4 full and baked for about 40 minutes and they turned out perfect!5 stars

    1. Sorry to hear that, Delene. This recipe is usually a reader favorite and a personal favorite of mine! For extra flavor, be sure to use well-ripened bananas.

  12. This is probably the BEST banana bread recipe I have ever tried. I make it ahead of time, freeze it, and thaw it out when we have overnight guests. It’s so easy to make, too!5 stars

    1. While I have not tried it for this recipe, so can’t say for sure, my experience is that substituting one-quarter whole wheat for all purpose flour will work well. More may also work for some recipes, but I haven’t tried it. Some readers have made this banana bread with whole wheat with success!

  13. For me this is the best banana recipe ever. Thank you for sharing this recipe. I made it. And i added some cubed cheddar cheese and it’s so good. I did need to cook my bread for about 55 minutes. It’s perfect

    1. Cubed cheddar cheese! I would have never thought to add that, Heni. I will have to give it a try, thanks for sharing.

  14. This was absolutely amazing banana bread! Very moist and sweet! I added an extra 1/4 cup of sugar and some chocolate chips and it came out perfectly! However, I did need to cook my bread 70 minutes to get the center completely cooked and used tinfoil to prevent the top from burning.5 stars