This moist banana bread recipe transforms overripe bananas into a perfect loaf. You’ll just need a handful ingredients you likely have on hand and of course ripe bananas!

This recipe is easy to make and its perfect if you’d like to add nuts or chocolate chips.

a stack of banana bread with butter on top

Bananas for Banana Bread

For this recipe, you’ll need 1 ⅓ cups mashed bananas – about 4 small bananas. They should be dark yellow with lots of brown or black spots and very soft.

To Ripen Bananas Quickly

If you’d want to ripen bananas for banana bread or cake, they can be ripened (baked) in the oven. Place bananas on a baking sheet and bake at 350°F for 15 minutes (the skins will turn black). Cool before using.

To freeze bananas for later: Ripe bananas can be peeled and frozen for future recipes. Place peeled bananas in a medium freezer bag and freeze up to 4 months. To use, thaw and drain excess liquid.

ingredients to make Classic Banana Bread

How to Make Banana Bread

This is a classic banana bread recipe and while the ingredients are simple, it’s moist and tender.

  1. Combine dry ingredients per the recipe below and set aside.
  2. Beat the butter and sugar, add the remaining wet ingredients, including the mashed bananas.
  3. Add the dry ingredients to the wet and stir just until combined. Do not overmix.
  4. Bake as directed.

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

Add-Ins and Variations

This classic banana bread recipe is a basic version but feel free to add toasted nuts like walnuts or pecans, chocolate chips, blueberries or a little bit of shredded carrots or zucchini.

TIP: Toss the add-ins 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 Banana Bread

These tips will ensure your loaf is tender and moist and will apply to most quick breads or muffin recipes.

  • Ensure your pan is the correct size.
  • Measure the flour correctly by spooning it into the measuring cup, not scooping it with the measuring cup.
  • Mix just until the ingredients are moistened, overmixing will make a dense loaf.
  • Do not overbake. Ovens can vary, be sure to check your bread at least 10 minutes early.
  • Remove from the pan to cool completely.
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 breads 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 stay fresh for about 8 weeks. Thaw at room temperature and serve!

More Great Banana Recipes

Bananas aren’t just for bread, they’re amazing for all kinds of baked goods.

Did your family love this Banana Bread recipe? Leave us a rating and a comment below!

a stack of slices of banana bread
4.95 from 731 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 banana bread recipe will be your go-to!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
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  • 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 sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups mashed bananas about 4 small


  • Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan.
  • In a small bowl, whisk together flour, baking soda, salt, and cinnamon.
  • 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 and 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 50 to 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.



To Ripen Bananas: Bake in a 350°F oven for 15 mins then allow to cool.
Be sure to measure the flour correctly by spooning it into a measuring cup, not scooping it with the measuring cup.
Do not overbake. Ovens can vary, be sure to check your bread at least 10 minutes early. Remove from the pan to cool completely.
4.95 from 731 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
Classic Banana Bread cut into slices with a title
slices of Classic Banana Bread with writing
Classic Banana Bread in the loaf pan and sliced with a title
close up of Classic Banana Bread with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  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