Name: The Best Banana Bread Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 to 4 overripe bananas, mashed; ½ cup granulated sugar; ½ cup light brown sugar; 2 large eggs; ½ cup unsalted butter, melted; 1 tsp vanilla extract; 1 ¾ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt

Banana bread is one of those comforting, nostalgic bakes that never goes out of style. With its perfectly moist texture, deep banana flavor, and subtle sweetness, this recipe has become my go-to anytime I have overripe bananas sitting on the counter. Whether it’s for breakfast, a snack, or even dessert, it never lasts long in my kitchen.

The Best Banana Bread Recipe

Why You’ll Love This Recipe

I love this banana bread because it’s incredibly simple to make and always delivers rich, moist slices packed with banana flavor. The texture is soft with a beautiful crumb, and the recipe is flexible—easy to tweak with add-ins like nuts or chocolate chips. It’s also freezer-friendly, which makes it ideal for meal prep or saving a loaf for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Overripe bananas
Granulated sugar
Light brown sugar
Large eggs
Unsalted butter
Vanilla extract
All-purpose flour
Baking soda
Salt

Directions

I preheat the oven to 350°F and lightly grease a 9×5-inch loaf pan.
In a large bowl, I mash the bananas until smooth.
I whisk in the sugars, eggs, melted butter, and vanilla until fully combined.
In another bowl, I whisk together the flour, baking soda, and salt.
I gently fold the dry ingredients into the wet mixture just until combined—being careful not to overmix.
I pour the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 10 slices and takes approximately 10 minutes to prep and 60 minutes to bake. In total, I usually have a warm, fresh loaf ready in just over an hour.

Variations

When I want to mix things up, I often fold in about a cup of chopped walnuts or chocolate chips into the batter. For a sweeter twist, a swirl of Nutella or a sprinkle of cinnamon-sugar on top adds a fun flavor boost. I’ve even tried adding shredded coconut for a tropical vibe.

Storage/Reheating

Once cooled, I wrap the banana bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, I freeze individual slices wrapped in foil and placed in a freezer-safe bag. When I’m ready to enjoy, I reheat slices in the microwave for about 20-30 seconds.

FAQs

What makes this banana bread so moist?

The key is using very ripe bananas and just the right balance of sugar and butter. I also avoid overmixing the batter, which helps keep it tender.

Can I use frozen bananas?

Absolutely. I thaw frozen bananas completely and drain off any excess liquid before mashing them into the batter.

Can I make this banana bread vegan?

Yes, I substitute the eggs with flax eggs, use a plant-based butter, and it still turns out great.

How do I know when banana bread is done?

I always check with a toothpick inserted into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Why did my banana bread sink in the middle?

This often happens if the batter is overmixed or if the bread is underbaked. I make sure to bake it long enough and avoid opening the oven door too early.

Conclusion

This banana bread recipe is the definition of comfort baking. It’s simple, reliable, and always crowd-pleasing. Whether I keep it classic or try one of my favorite add-ins, it’s a delicious way to use up ripe bananas and fill my kitchen with the irresistible aroma of homemade goodness.